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-   -   High Heat Brisket - First attempt with pron of course. (http://www.bbq-brethren.com/forum/showthread.php?t=62365)

Saiko 05-25-2009 06:07 PM

High Heat Brisket - First attempt with pron of course.
 
Been wanting to try a full packer brisket for a long time (they are hard to find in my neck of the woods), but never have liked the idea of losing my beauty sleep over a brisket. Now that more and more folks are doing high heat briskets, I figured it was time I gave it a try. Got all of my info from two sources. Kickass's site has a page on high heat briskets: http://www.kickassbbq.com/quick_cook_brisket.htm
and a thread on the virtual bullet site that was supplied to me by jason that has tons of good info: http://tvwbb.infopop.cc/eve/forums/a...6930045465/p/1

After reading through everything, I came up with this game plan:
Smoke at 325 to 340 degrees until internal temp of 160.
Foil, and smoke at 350 to 360 until internal temp of 180.
Remove foil to firm up the bark and smoke until tender.

So lets get started!

The meat: 11 1/2 lb brisket (select) from walmart superstore. They didn't have choice, so I'm stuck with select.
http://i129.photobucket.com/albums/p...Q6/IMG_001.jpg




The rub: "No Sugar Rub" from thirdeye's site. Didn't want to use sugar at these high temps. http://playingwithfireandsmoke.blogs...8/03/rubs.html
http://i129.photobucket.com/albums/p...Q6/IMG_003.jpg



WSM fuel: Full ring of RO lump, with 4 chunks of hickory and 2 chunks of apple. Going heavy on the wood since the time on smoke will be limited. Couldn't get a pic cause it started drizzling and had to rush to get everything loaded.


My fuel: Terrapin Rye Squared Imperial Pale Ale. Brewed right up the road from me in Athens Georgia, home of the Georgia Bulldogs and REM.
http://i129.photobucket.com/albums/p...6/IMG_003a.jpg



12:30pm. Locked and loaded. Have two NASA heat shields (heavy duty foil) at each end since I had to squeeze the packer in and wanted to protect the ends from direct heat. Water pan is empty, but foiled on both sides, then added an extra layer of foil on top that had a gap between it and the layer underneath. This was a tip from the virtual bullet thread that said it keeps the drippings from burning. Did it help? Dunno.
http://i129.photobucket.com/albums/p...Q6/IMG_004.jpg



1:30pm. Smoker temp is 330, brisket temp is 117. No peeky so no pic.I thought I might have to do a door prop mod to maintain high temps, but not only was that not necessary, I've actually had to clamp down on the vents.

2:00pm. Smoker temp is 332, brisket temp is 133. Temps not nearly as stable as with a heat sink (I normally use sand), plus the weather keeps changing from clouds, drizzle, to full sun.

2:30pm. Smoker temp is 330, brisket temp is 150. Temps still wander more than normal, but it's pretty easy to keep it in line.


2:50pm. Internal temp is 159, so pulling to foil. Total smoke time is 2 hours 20 min at his point.
http://i129.photobucket.com/albums/p...Q6/IMG_005.jpg



3:05pm. Foiled and loaded.
http://i129.photobucket.com/albums/p...Q6/IMG_006.jpg



3:30pm. Smoker temp is 360, brisket temp is 165.

4:00pm. Smoker temp is 356, brisket temp is reading 193. I decided to pull from the foil, but shouldn't have. I knew this temp was artifically high due to the steam, but it had been almost an hour in foil and I wanted time to firm up the bark. True temp was around 180, so I could have kept on foil at least another 20 to 30 min. Still had over 2 cups of juice even with the short foil time. Next time I will foil for an hour and 15 minutes no matter what the temps read. Panic mod.
http://i129.photobucket.com/albums/p...Q6/IMG_007.jpg



4:15. The dipping sauce. Poured the drippings into a measuring cup, then used a turkey baster to pull 1/4 cup of the drippings from the bottom (to avoid the fat). Added this to my Frankstein sauce, which has a little bit of everything: 2 cups plus 2 TBSP ketchup, 3/4 cup water, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 3 TBSP yellow mustard, 1 TBSP onion powder, 1 TBSP garlic powder, 1/2 tsp cayenne, 1 TBSP chili powder, 1 TBSP paprika, 1 TBSP Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 2 TBSP honey.
http://i129.photobucket.com/albums/p...Q6/IMG_008.jpg



4:30. Smoker temp is kind of stuck at 340, so using high-tech NASA certified door prop mod. Only needed for about 3 min.
http://i129.photobucket.com/albums/p...Q6/IMG_009.jpg



5:20. Pulled from smoker. Brisket temp around 195, depending on where I measure. The flat tapers really thin, I should have bought a more consistently sized flat, but too late now. Temps and tenderness really vary depending on where I test on the flat.
http://i129.photobucket.com/albums/p...Q6/IMG_010.jpg



Brisket definitely got more moist and tender the further I moved towards the point. I think if my flat had a more consistent thickness, more of the flat would have come out this way.
http://i129.photobucket.com/albums/p...Q6/IMG_011.jpg



The Verdict: I'd give it a B-, maybe a C+. Two things I would do different - Foil for hour and 15 minutes no matter what the temps read, and buy packer with a thicker and more consistently sized flat. It really got narrow at the end, so that portion overcooked and dried out. Flavor was good, and I think I have the high heat technique down, just need to perfect the meat. At least my packer cherry is now popped, and considering I lit the chimney after noon and was eating by six, not too shabby.
Overall it was great fun, and can't wait to try another one!

Bonus shots: Oakleaf Hydrangeas in bloom in the backyard. Must be May.
http://i129.photobucket.com/albums/p...6/IMG_0100.jpg



http://i129.photobucket.com/albums/p...Q6/IMG_099.jpg


That's all!

jestridge 05-25-2009 06:13 PM

I did 6 flats (cab) last night for a school function they really cook fast the heat prolly average 290.

Phesant 05-25-2009 06:42 PM

Great job Saiko..... that sure looks good, and great pron

DaveT 05-25-2009 07:14 PM

Nice post Saiko! I like the dippen sauce idea, thanks.

bigabyte 05-25-2009 07:45 PM

Looks like a good job for a first time at high heat to me. Keeping it in foil is important for high heat brisket in my opinion. I'm back to low heat briskets now. I can't seem to make up my mind and stick with it for the rest of my life. I have to swtich up every couple years I guess.

Uncle Buds BBQ 05-25-2009 07:48 PM

I thought I saw high heat smoke coming from the west! :biggrin:

Good job neighbor!

Uncle Bud

Saiko 05-25-2009 07:54 PM

Quote:

Originally Posted by bigabyte (Post 933477)
Keeping it in foil is important for high heat brisket in my opinion.

Yeah, I hit the panic mod when I thought the brisket temps were getting too high too fast, next time I will keep it in the foil longer no matter what the temp probe is telling me.

Does anybody ever inject with the high heat method? Just curious.

The_Kapn 05-25-2009 07:57 PM

Great Job!!!!!!!!!!!!!!

TIM

barbefunkoramaque 05-25-2009 08:13 PM

Quote:

Originally Posted by bigabyte (Post 933477)
Looks like a good job for a first time at high heat to me. Keeping it in foil is important for high heat brisket in my opinion. I'm back to low heat briskets now. I can't seem to make up my mind and stick with it for the rest of my life. I have to swtich up every couple years I guess.

Yes like bigabyte says... get rid of the foil, you don't need it. I would also consider lowering your temps a bit overall and also toward the end of the smoke.

Most of all loose the foil. Its silly at high heat temps. :rolleyes:

Saiko 05-25-2009 08:43 PM

Quote:

Originally Posted by barbefunkoramaque (Post 933521)
Yes like bigabyte says... get rid of the foil, you don't need it. I would also consider lowering your temps a bit overall and also toward the end of the smoke.

Most of all loose the foil. Its silly at high heat temps. :rolleyes:

Kind of torn on this one. I don't mind lowering the temps, I just don't want to end up with a 16 hour smoke on a 12 lb. packer. Gotta be a happy medium somewhere. Maybe in the 275-300 range? I might play around with lowering temps towards the end of the smoke.

bigabyte 05-25-2009 09:27 PM

In my opinion, if you're gonna do a high heat brisket, stay with the high heat, I always did 350. Just keep it in the foil. If you don't foil at high heat in your average smoker, it will char the outside. Then keep it in the foil (I think it's better that way for high heat briskets).

I started doing this for saving time. I'm now back to lower and slower because I like a good bark.

Cabntmkr1 05-25-2009 10:41 PM

Looks great!
Thanks for the play-by-play and the nice photos.

Weiser 05-25-2009 10:58 PM

Try one without the foil Saiko.
I have done them fast both ways. You don't need the foil
as far as I can tell.
Looks like it came out pretty good for your first one. Congrats!

Weiser


Quote:

Originally Posted by Saiko (Post 933556)
Kind of torn on this one. I don't mind lowering the temps, I just don't want to end up with a 16 hour smoke on a 12 lb. packer. Gotta be a happy medium somewhere. Maybe in the 275-300 range? I might play around with lowering temps towards the end of the smoke.


Saiko 05-26-2009 06:51 AM

OK, now that I have chopped it up and thrown the leftovers in the freezer, I have a couple of follow up questions:
  1. When I was chopping up the point, there were many layers of fat mixed in with the meat that were impossible to remove, so I just cubed up everything. Would this have rendered out with a low and slow cook? I plan on making burnt ends with them the next time I fire up the smoker.
  2. Anybody ever try injecting with a high heat brisket? Does it make any difference?
Thanks!

bigabyte 05-26-2009 09:09 AM

Quote:

Originally Posted by Saiko (Post 933868)
OK, now that I have chopped it up and thrown the leftovers in the freezer, I have a couple of follow up questions:
  1. When I was chopping up the point, there were many layers of fat mixed in with the meat that were impossible to remove, so I just cubed up everything. Would this have rendered out with a low and slow cook? I plan on making burnt ends with them the next time I fire up the smoker.
  2. Anybody ever try injecting with a high heat brisket? Does it make any difference?
Thanks!

I don't inject, so I have no thoughts on that. As for the fat, I do feel that the fat is easier to remove from the point when cooked low and slow vs when it is cooked at high heat. I prefer to trim my point meat very well before making burnt ends, and this is something I really noticed when going back and forth from low and slow to high heat.


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