The grill we use most is a small 2-burner, and I can get it up to about 600. I did a quick google, and a couple things I found said to grill at 450- but most just say medium. That's why I thought I'd ask. I've never done Filet, and I really don't want to screw it up. ThanksSalt and pepper. Get the grill screaming hot. Four minutes, flip, add a pat of butter, four minutes. Let rest. Enjoy.
The time is on my grill, so your times may vary.
Thanks. I do this as a standard.and get the meat to room temperature before it goes on the grill
I try to follow the same, watched way too much of Steven Raichlen. ThanksI found it helpful on thick cuts of meat to guage temperature with the finger on the palm method, and take it off early. Such as take it off at medium rare for a medium steak.
Salt and pepper. Get the grill screaming hot. Four minutes, flip, add a pat of butter, four minutes. Let rest. Enjoy.
The time is on my grill, so your times may vary.
Am I looking at this wrong? That’s the thickest damned brisket I’ve ever seen? Looks more like a pork butt?Brisket put on the smoker this afternoon for tomorrow Easter dinner.
Am I looking at this wrong? That’s the thickest damned brisket I’ve ever seen? Looks more like a pork butt?
Rookie, do you ever do a compound butter? I'm not a huge fan, but seeing how this is something completely different than my norm- wondering if it was worth it.
Am I just looking at it wrong? All of my briskets have been wide and flat usually about 2” thick? Guess I’ve never seen one that thick before?
Am I looking at this wrong? That’s the thickest damned brisket I’ve ever seen? Looks more like a pork butt?