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Cookin’ With Tee Roy: How To Grill A Brisket [VIDEO]

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I love to BBQ. Once the weather gets warm(ish), I spend as much time with my grill as possible.

I will cook anything – except fish. I won’t even let that touch my grill, much to the dismay to my wife. Yesterday, I spent 7 hours grilling up a 4lb. brisket, and it came out phenomenal. Check out the video for specifics, but here’s a couple things you’ll want to know.

1.) I always grill brisket fat-side up. I’ll trim the fat to about 1/4-1/2 inch, and let it melt over the sides. It keeps the moisture in, and gives it a nice marble effect.

2.) There are times when the meat stops cooking – this is called a “stall”. I had one yesterday that lasted for about an hour, but I worked through it, and all was good.

3.) When it comes to brisket, you really do get what you pay for. Spend the extra money, and grab yourself the best brisket you can find.

4.) Don’t put the brisket directly over the heat – this will cause your meat to dry out, which is the last thing you want in a brisket. Put it to the side.

5.) I prefer to make my own rub and sauce, but if you’d rather buy something, there are a ton of options out there, and most are pretty inexpensive. Find what flavors you like, and roll with it.

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