I did it in the husk and just tossed it on the grill after I took the brisket off. It was just not hot enough. The Kerrygold butter really carried it though after the second pass through the grill.
So the barbecue is overcooked, was it low and slow? It looks pretty fatty to me. I think you’re lucky. That looks delicious. Damn, you even went with the Kerry Gold?
It was pretty delicious. That is one of the last pieces that sat out while I served everybody else.
Hot and fast (275 to 300F) 9h until internal temp of 204F and probe tender (closer to 205F when done). 24h dry brine, rendered all the trimmings and injected back into the flat before cooking. 2.5h rest. The only thing I did that was a little weird was I actually did the brisket over 2 cooks. Well, really a cook then a reheat on the grill the next day so we could eat early afternoon.
It was a trick to get the thing cooled off fast, but doing an uncovered reheat on the grill was a nice touch: it gave a crisper bark that you don’t usually get after a long rest.
I think so. I was skeptical but I had a friend that raved about it. IMO it’s got a more concentrated butter flavor and it’s not too much more expensive.
I have never done a blind taste test so it could be all in my head, but it’s worth trying a stick.
It’s definitely much better than, like, supermarket butter. I usually don’t buy it because of the price, but if I had infinite money I would absolutely get it. I recommend trying it
The corn isn’t burnt…
No it was unfortunately super undercooked.
I did it in the husk and just tossed it on the grill after I took the brisket off. It was just not hot enough. The Kerrygold butter really carried it though after the second pass through the grill.
So the barbecue is overcooked, was it low and slow? It looks pretty fatty to me. I think you’re lucky. That looks delicious. Damn, you even went with the Kerry Gold?
It was pretty delicious. That is one of the last pieces that sat out while I served everybody else.
Hot and fast (275 to 300F) 9h until internal temp of 204F and probe tender (closer to 205F when done). 24h dry brine, rendered all the trimmings and injected back into the flat before cooking. 2.5h rest. The only thing I did that was a little weird was I actually did the brisket over 2 cooks. Well, really a cook then a reheat on the grill the next day so we could eat early afternoon.
It was a trick to get the thing cooled off fast, but doing an uncovered reheat on the grill was a nice touch: it gave a crisper bark that you don’t usually get after a long rest.
Is that better than other brands of real butter?
I think so. I was skeptical but I had a friend that raved about it. IMO it’s got a more concentrated butter flavor and it’s not too much more expensive.
I have never done a blind taste test so it could be all in my head, but it’s worth trying a stick.
I think it’s about twice the price per stick of the butter I usually get, but if it’s that good I want to try it. Did you use salted or unsalted?
It’s definitely much better than, like, supermarket butter. I usually don’t buy it because of the price, but if I had infinite money I would absolutely get it. I recommend trying it
Salted for sure. It’s good stuff, you won’t be disappointed, but it may not change your life lol.