{"id":358,"date":"2015-01-03T11:15:01","date_gmt":"2015-01-03T16:15:01","guid":{"rendered":"https:\/\/imnotallowed.com\/wp\/?p=358"},"modified":"2015-01-03T18:18:30","modified_gmt":"2015-01-03T23:18:30","slug":"2015-first-brisket","status":"publish","type":"post","link":"https:\/\/imnotallowed.com\/wp\/?p=358","title":{"rendered":"2015 first brisket"},"content":{"rendered":"

First brisket of 2015. Picked up at Walmart.<\/p>\n

\"IMG_20150102_185613756\"<\/a><\/p>\n

Trimmed it up.<\/p>\n

\"IMG_20150102_202001707\"<\/a> \"IMG_20150102_202026968\"<\/a> \"IMG_20150102_202005682\"<\/a><\/p>\n

And build the rub. Fresh cracked pepper, salt, garlic salt, and spicy montreal steak seasoning.<\/p>\n

\"IMG_20150102_204201246\"<\/a> \"IMG_20150102_204129717\"<\/a> \"IMG_20150102_204111555\"<\/a> \"IMG_20150102_203932042\"<\/a><\/p>\n

 <\/p>\n

\"IMG_20150102_204425888\"<\/a><\/p>\n

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And rubbed on the meat.<\/p>\n

\"IMG_20150102_204736757\"<\/a><\/p>\n

Ready to hit the grill.<\/p>\n

About an hour in. Temps running 325-350 range.<\/p>\n

\"IMG_20150103_131641814\"<\/a><\/p>\n

 <\/p>\n

About 3 hours in, internal temp is 160.<\/p>\n

\"IMG_20150103_144746162_HDR\"<\/a><\/p>\n

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 <\/p>\n

At the 4 hour mark hit a stall. 5 hours in and it is at 185.<\/p>\n

\"IMG_20150103_164639967\"<\/a><\/p>\n

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Got a bit darker than I would have liked. Total cooking time was about 5:40. Probed tender and internal temp was running north of 200 in various sections. Smells really good.<\/p>\n

\"IMG_20150103_173823360\"<\/a> \"IMG_20150103_180937281\"<\/a> \"IMG_20150103_181039143\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

First brisket of 2015. Picked up at Walmart. Trimmed it up. And build the rub. Fresh cracked pepper, salt, garlic salt, and spicy montreal steak seasoning.     And rubbed on the meat. Ready to hit the grill. About an hour in. Temps running 325-350 range.   About 3 hours in, internal temp is 160. … Continue reading 2015 first brisket<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-358","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=358"}],"version-history":[{"count":6,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/358\/revisions"}],"predecessor-version":[{"id":380,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/358\/revisions\/380"}],"wp:attachment":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}