Thanks all! I have a long business trip coming up so I took off today and worked in one last smoke. My wife is convinced I miss the smokers more than her and the kids when I'm away. I'm pretty sure she's wrong.:icon_devil
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That's a testament for hot & fast. Looks mighty fine.
I remember the log but forget the pictures.:rolleyes: |
Hot and Fast is the way to go.
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Looks like you nailed it! Very nice!:cool:
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If 275 degrees is considered "hot and fast", I guess I'm in that camp. That just seems to work great, foiling in the 160-170 range.
However, don't a lot of folks, including Myron Mixon, consider 350 degrees the "hot and fast" target temp? I've only tried it once that hot, and it was ok, but I think I'll stick to 275 unless someone can convince me that 350 is better. After all, that's roasting, then braising, and actually, I wouldn't be surprised if you could smoke a brisket at 275 and never foil with decent results... if it was a really good piece of beef and your pit cooked even and had good moisture. Dave UDS, wsm, wots, char-griller |
That looks great!! So how hot and how fast?
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Those slices look good...did you use an electric knife ?
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nice...
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Yeah thats a smokin brisket man....Wish i could taste that one
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"That looks great!! So how hot and how fast?" The center grate temp was pretty steady at 275 with a spike at @300. 6 hrs from beginning to slices including a 1 hr rest. "Those slices look good...did you use an electric knife ?" The wife will love that one. It was my first chance to use the electric knife she got me for Christmas on a Brisket. :biggrin: |
I just realized how quick your 14.5 trimmed packer cooked! Five hours, at 275? Wow!
Every brisket I've ever cooked was more stubborn than that....that's FOR SURE. I started cooking briskets a little faster this way with DR. BBQ's method: In Ray Lampe's Shortcut Brisket recipe for a itty bitty 5-6 lb. flat, he says to cook at 275 for 3-4 hours until 160, then wrap in foil and start checking an hour later. That's a minimum of a four hour cook, for a piece of meat well less than half the weight and thickness you cooked! I've never cooked a flat that small, so I don't know if his time is right, but I just mention it for reference. He uses the same times for his Jalapeno brisket recipe, and I've never noticed any mistakes in the book before. Maybe someone will chime in, though. Anyway, did you leave your probe in the flat while it was wrapped in foil on the cooker? I've done that, had it read 200 degrees and still be tough...can't go by temps while in the foil....but I guess it must've been tender enough. It looked pretty good. Just curious as to the speed of the cook...I guess it could've been the magic of the UDS. I've been amazed at how fast I've gotten stuff done cooking directly above the coals, but then again, that's been when I flipped the meat ever so often. Anyway, I think 275 is a fine temp to shoot for! I guess I'll start checking temps sooner. Dave UDS, wsm, wots, char-griller |
That is farkin outstanding!
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Good lookin brisket!!! Nice
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Beautifil brisket!!!!!!!
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