Awesome--year old thread!! First, to make some adjustments to my previous post: I actually moved on June 28 last year, not in July, and I have QUIT using hardwood charcoal because it gets too dang hot and burns out too quickly (for me, anyway) and apparently our grills are 22.5 inches instead of 21:D. I grilled on the Weber last night: baby back ribs and fresh beef/pork/onion top mix from Chop's Specialty Meats in Broussard, La.

A guy from Austin taught me how to cook brisket the Weber, and I like the way it turns out. I have never been able to cook one with out it being tough or dry any other way. First of all, I pile all my coals on one side and leave them piled up (I don't do it the way Weber wants you to). I season the brisket heavily with coarse pepper and let it set up for at least an hour before I cook it, and put it on top of the coals at max heat for about 8 minutes on each side, literally letting it catch fire and char to black. Then I take the brisket off and set it on two thicknesses of aluminum foil. I fold up the sides of the aluminum foil, pour in half a beer, and distribute a half of a handfull of kosher salt on either side. Then I seal up the package and throw it on the cool side of the grill and leave the lid on and let it cook for 2 1/2 to 3 hours. I also cook eye of round and actual roasts the same way. If it turns out right, you can shred it with forks and it tastes like smoky texas style bbq.

I have told people how to do this and some have had bad results on their first or second attempts. I think it is like any other kind of cooking--you have to do it to get the technique down. IOW, the method listed above would need to be adjusted based on the size of your brisket, ect....I usually get them in the 6-8lb range.

I think its funny this thread came up, because I am leaving this pm for the beach house and ordered a 210 lb split hog for next week:)

Good luck!

PS: if you like london broil cut, I take a cup of coffee grounds, tablespoon of salt and one of sugar and coat the meat, let it set in the fridge like that for six hours or so. Then I throw it on the hot part of the grill to set the crust and then move it off to the side for about 40 minutes which will still be on the rare side. Totally different than 'bbq' style, but a neat trick the same guy from texas taught me.

Damn thread--the icemaker just went out a few weeks ago. I had no idea a 17" icemaker was 2K:eek:

Are you talking about Kings in Petersburg?

Kings in Kinston, NC.

Big Bob Gibson's in Decatur, AL is one of the best.

The best small chain is definitely Dreamland.

JD - thanks. I'm a southeasterner and therefore king of all things pork, but I have some learnin' to do when it comes to beef BBQ. Think I will give that brisket method a go this w/e.

You can wait till their McRib comes out and see if you can buy some of the sauce.

No prob. Let me know if it works out for you (although I won't be able to read it for a for a couple of weeks -- gone intentionally this time:D) I'm with you on Dreamland, but kind of miss it when there was just one and the only things you could get there were: Ribs, white bread and Budweiser:)

Ahh. There are two unrelated Kings bbqs in Petersburg (where I was born). One of the waitresses has been there since the early '60s. The meat chopper at the main one died last year at 93 and had worked at Kings since he was in his 30s. He worked until a month before his death.

WTLY :d

LOL. That boar is impressive enough for a recycle.:D

Wonder how long it would take to cook that bad boy? :eek::D::eek::D

I guarantee it can't be rushed - can you imagine how tough that would be if you tried to hurry the cooking process?

Yeah that Hogzilla thing went all around the hunting boards for a while. Even the expert mythbusters seem baffled:

http://www.snopes.com/photos/animals/hogzilla.asp

You are right about slow cooking to the extreme though. I shot a 450 lb Russian Boar a few years back and you had to exaggerate the process to cook enough fat out of the meat to make it not turn out 'greasy.'

I'm gonna go shoot me a 175-200lb 'feeder' hog in the now infamous Jena, Louisiana with a pistol in the early fall. I think they probably bait them with corn, so hopefully it will be more like domestic swine:D

Resurrecting an old thread, I can offer the empirical proof that this method of cooking brisket WORKS. :D

Not quite as good as using a true smoker, but I honestly don't have room on the back deck to add another substantial piece of barbecuing equipment.

Nice recipe. Going to make it again this weekend.