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Three Grill Prep Tips
- It is much easier to scrub the grime and grit off the grates while your grill is still warm. Either clean right after grilling or if you’d rather wait, be sure to heat up the grill and scrub the grates after they’re warm again.
- Skip the wire grill brush. According to Consumer Reports, the sharp bristles can break off and wind up in your food.
- Two great grill cleaning alternatives — a wad of aluminum foil or half an onion. Both work wonders scrubbing off loose food particles, but be sure the grill isn’t too hot. Use tongs or a carving fork to hold either, which will help keep your hand away from the heat.
How to Smoke an A5 Wagyu Brisket
- Remove grates
- Add Big Green Egg Charcoal
- A little lighter fluid goes a long way
- Add water soaked wood & then place grates back on
- Heat grill to an internal temp of 200-225°F
- Smoke brisket for 1 hr per 1 lbs
- Cook to an internal temp of 190°F or when soft to touch
- Wrap and let brisket rest in foil for 30-45 mins
- Slice and enjoy!