On the grate. Only an 1 1/2" 2" above the charcoal. Once you're directly over the coals, you have to mind them closely and turn very regularly & continuing to baste. Char is once thing....incineration is another. And it doesn't take long to finish.
I use one of my Thermapens to be sure of the internal temperature. No guessing on how done you are. And if you're unsure what temperature is what degree of done-ness there's always the handy-dandy:
https://www.amazon.com/Improved-All-.../dp/B005VPVMQK
Don't grill at home without it!
Any of y'all ever built your own smoker/ BBQ pit? I've been looking around online at DIY plans for old-school brick and cinder block pits for awhile, and will probably put one together early next year. They don't look hard to build, just wondering if anyone had ever built one and had tips on anything I need to make sure I consider when designing/building/using it.
Whether you watch the Super Bowl or not this weekend, it does kind of present a reason to do some cooking...if you need a reason.
I'm thinking about smoking a couple of bacon wrapped pork tenderloin stuffed with jalapeno poppers. Though I might use Anaheim peppers since they are milder and Mrs TD likes them better. Maybe sauteed spinach & mushrooms for a side dish.
If not the Super Bowl we might watch some college basketball or NHL hockey game.
So, who has smoked a whole brisket on a BGE? Cooking next weekend and going to try Texas style(salt and pepper with just a touch of chipotle). Gonna try a little hotter fire which means I probably will wrap it pretty early in the cook to preserve moisture. Thoughts?
Probably cooking at 300 or 325. I don’t have 12 hours to let it sit at 225. Can’t decide whether to wrap in butcher paper or foil.
You will probably get better advice from others, but my 2 cents would be:
Smoke at 250-275 until you get to an internal temp of about 165 (or you get to “stall”), then wrap in butcher paper and cook until tender (anywhere from 195 to 215, depending on your brisket). It should go much faster once you wrap.
It’ll be a new experience for sure. Also trying a new thermometer. 4 probes with the wireless receiver so I don’t have to hover by the grill all afternoon.
Once you go hot and fast, you’ll never go back. Some folks inject, but I never have. Cook it just like you normally would, just hotter. I don’t wrap until I hit 160 in the flat. Wrap in butcher paper unless time is really short (then use foil). On a 10 pounder, you’ll probably be done in 5-7 hours.
Have fun!