BBQ's / Gas Grills

[RRocket]

Sweet!!

[Johnnymac]

Ahhhh, hell yes!  That will be an amazing meal.  Who needs some old dry bird when you can have this instead.

[RRocket]

Pretty tricky too..because the timing isn't always the same. And you can't rush it, otherwise it'll be tough and chewy.

Can't wait to hear about the results!

[Bridgecity]

Thats gonna be delicious GBA.

Ive been splitting the point and the flat on briskets the last few cooks. It allows me to trim down more fat (Mrs BC and the one boy prefer it leaner) and shortens the cook. The results are still really good. Just an option for those that want a leaner brisket.

[GreatBigAbyss]

Pretty tricky too..because the timing isn't always the same. And you can't rush it, otherwise it'll be tough and chewy.

Can't wait to hear about the results!

The rest phase can make up the difference in timing....  An hour more or less resting won't hurt anything, as long as they each have at least a couple hours...

As it is,  I think it's going to work out.  Dinner's at 2:30 this afternoon, and I'm just about ready to take the brisket off in an hour, so it rests for 3 hours.  The pork probably needs another hour after that, so a 2 hour rest.  It'll work out.

[RRocket]

Pretty tricky too..because the timing isn't always the same. And you can't rush it, otherwise it'll be tough and chewy.

Can't wait to hear about the results!

The rest phase can make up the difference in timing....  An hour more or less resting won't hurt anything, as long as they each have at least a couple hours...

As it is,  I think it's going to work out.  Dinner's at 2:30 this afternoon, and I'm just about ready to take the brisket off in an hour, so it rests for 3 hours.  The pork probably needs another hour after that, so a 2 hour rest.  It'll work out.

Ya an extended rest hurts nothing...have done it with ribs, brisket, etc

I usually wrap in foil, then wrap in towels then put in a cooler. Can sit like this for hours with no ill effects. Even took some freshly finished ribs on a 3 hour road trip like this.

[GreatBigAbyss]

^^^^ That is exactly what I do.

Anywho, here is the brisket when it came out at 11:30.  I opened the packet to let the steam escape, before wrapping in foil.  This should ensure the bark stays nice and firm.... Something I learned on the last brisket.

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The pork came out an hour ago.  I didn't take a picture of it, but it had a glorious, dark bark all over it.