Joans wrote:
Hey Yes, Chefs!
Teach me how to cook a hunk of meat (say, brisket) on a bbq. What do I need over and above meat + fire?
A pan of water, some rub for the meat, and a couple of thermometers - one for the meat, one for the temp of the BBQ.
You'll want your coals all over one side, and the meat on the other. Water pan above the fire, and check it every hour or so to make sure it doesn't run dry. You'll want the BBQ itself to be between 225 and 275F (so much bbq stuff is American, thinking in F is easier).
Give the meat a good plentiful rub with dry spices. You can go as simple as just salt and ground black pepper, or scale up to whatever you like. I like paprika, cumin, and garlic powder myself. Get it on the fire, and wait. Drink while you wait. You're aiming for the middle of the meat to hit something like 200-205F.
Take the meat off and wrap it up in towels to rest for an hour if you have the time.