HIgh Heat Brisket
 

I thought I would do a quick how to on High Heat Brisket and try to show how I do it and what I look for when I pick out my meat.
I prefer packers in the 12-15 lb range. I look for flexibility how loose it is and how much movement there is between the point and flat. A thick tail and uniformity in overall thickness, This ensures that the point and the flat will give it up close to the same time. I don't concern my self with grade I have had Choice come out not as well as I had hoped and Select be off the hook. Given the choice I'll take the higher grade all things being equal. For this exercise the candidate is an Black Angus Select grade.
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A quick tip here: Spray your counter top with water and lay down some plastic wrap to cover your work area. It makes clean up a snap and you can use it to wrap your meat after trimming.

Unwrapped and rinsed under cold water patted dry and ready for trimming. Note the uniformity http://i968.photobucket.com/albums/a...1/DSCF0034.jpg

Start by removing all the hard fat and clean up the edges. Then remove as much silver skin as you can. My knife of choice is a fillet knife.
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About 3 lbs of fat trimmed off, Not shown is the fat cap there was 1 small area that I had to thin out to get it to 1/4"
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At this point the brisket is ready to cook except for applying the rub. That is a personal taste issue and self explanatory. For the record this one got Dalmatian and a little Montreal Steak.

Pre heat your pit at least 1 hr bring the temp up to between 275 & 300 I Use Post Oak and a little Mesquite. Start out fat cap down for the first 2 hrs.
Two hrs at 300 ready to flip and cook two more hrs then a wrap of butcher paper until it is probe tender.This was on the pit at 8:30 am and resting in the kitchen at 1:30 pm
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Once removed from the pit I put a temp probe in the brisket and allow it to sit on the counter top with a thermo in it. Once the temp drops to 150 it is unwrapped point and flat are separated and sliced as needed. Never slice more than you need and it will stay moist.

Fresh out of the paper
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Hope some one finds this helpful.

Very cool, great pic's..

Thank's!!

Wow, nice brisky, great job! :thumb:

Tis is exactly the technique I've been working toward. Yours looks perfect. Thank you.

Nice, that's the only way to cook briskets IMO. Fast baby! Looks like a winner to me!

A great post, I think any post that shows an experienced cook and the product he starts with is of great value.

looks good BD

How do you make sure the point is done without overcooking the flat? I have only done flats before and have never gotten the nerve up to try a packer. I stay broke most of the time and find it hard to let go of that much money at one time for an "experiment." Daggum brisket in this area runs between 4-6/lb unless you find it at a deal (which is not often). Don't know what has driven up the price of it that steep cause it wasn't but just a few months ago you could get it for 1.45/lb all day long. I guess everyone just decided to start trying to cook it and the demand has just swelled beyond the supply. Makes no sense to me. You can get a whole ribeye from the grocery store for 5.99/lb and have it custom sliced and sometimes they are only 4.99 but some of the other cuts that you would expect to be cheaper because they are tougher, are actually more expensive per pound. It has me confused.

looks great. was thinking about trying some stuff high heat.

Looks wonderful, I think that is the fastest cook of a brisket that size I've seen posted here, thanks for the tutorial!

Great tutorial. It really delivered.

Great pics and info, thanks!

How do you make sure the point is done without overcooking the flat? I never worry about the point IF you keep it pointer to the FB it gets a little more heat once the flat probes tender the point is done too.
I have only done flats before and have never gotten the nerve up to try a packer.Packers are easier to cook.
Don't know what has driven up the price Drought! We have been thinning herds for economic reasons. The lack of water not only for the cattle but feed growth has caused the price of raising Beef to become expensive fro us producers, so a thinning of the herds become our only recourse to sty in business. it just costs to much to truck in feed and water. Less beef going to market with the same demand means higher retail prices. Select Chuck roast was 4.98 lb when I got that brisket.

Thank you!! Bookmarked this. I have done a brisket hot n fast and a couple lo n slo. The high heat one came out best, so I am going to work on that technique some more.

Thanks again for a great thread!

275-300? but my grandpappy said it's not BBQ if it's over 225....

:wink: :laugh: