Brisket can be one of the hardest cooks on the BBQ. I've cooked many of them and this recipe works well. The key is steady even cooking temps for the length of the cook. I smoke my brisket at 250 with some hickory and sometimes some fruit wood like cherry or apple. I like to cook my brisket to an internal temp of 190 which means it's tender and juicy but still slicable. Every brisket is different and the cooking time will vary depending on the fat and connective tissue content. I find the times vary from 50-60 minutes per pound. Injecting the brisket will speed the cooking time up as much as an hour or so overall.
The key to grilling bacon wrapped shrimp is to precook the bacon to about 3/4's done. This is because the shrimp will cook very quickly and if the bacon is raw it wont cook completely by the time the shrimp is ready. So becareful not to over cook the bacon so that it will still wrap arounf the shrimp easily.
I marinated the shrimp in the following:
3 lbs +/- of jumbo or colassal shrimp
3-4 Tbs olive oil
The juice of one lime
1/4 cup fresh chopped cilantro
2-3 Tbs fresh minced garlic
2 large pinches of Kosher salt
Plenty of fresh cracked black pepper
Two seeded and minced jalapenos, leaave the seeds in for more heat (optional)
Mix everything in a plastic, glass or stainless steel bowl and let sit while you cook and then cool the bacon. Then wrap the shrimp with a half a piece of the bacon and pin it in place with a good round toothpick.
Grill on a 375-400 degree grill for about 2-3 minutes per side or until the shrimp have turned pink. Be careful not to over cook them. They will become tough and chewy if you do.
One serving option would be on some warmed tortillas with some cilantro cream or sour cream, some shreaded cheese and some fresh spicy pico de gio.
Mix up some good icy Margaritas to go with the shrimp and enjoy.