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-   -   The Brisket Chronicles - Part IV (http://www.bbq-brethren.com/forum/showthread.php?t=74002)

Bigmista 12-10-2009 10:23 AM

The Brisket Chronicles - Part IV
 
After watching Myron Mixon on TLC's BBQ Pitmasters, I decided to try a little experiment (no, I didn't try to pee lighter fluid while cursing out anyone that came near). I wanted to see how quickly I could cook a brisket and still have it be edible.

To do this, I broke out the XL Ugly Drum Smoker and loaded it Royal Oak Lump because it burns hotter.

http://i77.photobucket.com/albums/j6...s/SDC10460.jpg

I cranked the heat up as high as I could...

http://i77.photobucket.com/albums/j6...s/SDC10463.jpg

Then I let it settle back down to 375 while I went to work on the brisket.

I got a nice sized brisket...

http://i77.photobucket.com/albums/j6...s/SDC10464.jpg

...trimmed it and seasoned it with Seasoning salt and pepper only because ultimately, it was going in a pot of brisket chili.

http://i77.photobucket.com/albums/j6...s/SDC10472.jpg

I put the brisket in the Drum at 5pm with it running smoothly at 375 degrees. By 8:30pm the temp was over 200 in most part of the brisket so I pulled it out, wrapped it in foil and tossed it in a cambro hot box.

Here it is going in the foil.

http://i77.photobucket.com/albums/j6...s/SDC10473.jpg

I let it rest for 2.5 hours. Here is the result:

http://i77.photobucket.com/albums/j6...s/SDC10475.jpg

http://i77.photobucket.com/albums/j6...s/SDC10476.jpg


The brisket was juicy and very tasty but it didn't have the texture I have come to expect in my briskets. It was a bit chewier that I prefer, more like a steak than a roast. However Mrs. Mista liked and asked for more. She got one more taste and then it went into the chili.

So we know now that you can cook a brisket at 375 for 3.5 hours and still come out with a tasty product. I think I will stick with longer cooks but it is good to know I can do this if I need to.

Let me know what you think!

Bigmista

BBQ Bandit 12-10-2009 10:26 AM

Thank you for another chapter!

big brother smoke 12-10-2009 10:28 AM

Welp, it looks tasty.

chambersuac 12-10-2009 10:29 AM

Thanks, Bigmista. Like you, I think I'll stay with low & slow, or a low & slow/hot & fast combo, but it's good to know it can be done quickly...

Phubar 12-10-2009 10:29 AM

Thanks voor the info!
Is that a drum Norco build?
If so I saw it when it was bright yellow,nice work on getting her dirty!

Bigmista 12-10-2009 10:38 AM

Yes that is a Norco Drum. I guess at some point I will get around to painting it.

Big Butt BBQ 12-10-2009 10:38 AM

thanks for posting the info, when it warms up a bit I want to try a high heat brisket in the FEC.

farklf 12-10-2009 10:38 AM

I think that drum is ulglier than mine!:icon_bigsmil

Smokey Al Gold 12-10-2009 10:39 AM

Nice job Bigmista! That was super fast at 3.5 hrs. Looks tasty to me! It's good to know I can ramp up the heat more than I do already to get one done faster. Do you think coolering longer would have made for a more tender product? Did you foil at 160 or just cook it unfoiled to 200?

Bigmista 12-10-2009 10:44 AM

Quote:

Originally Posted by Smokey Al Gold (Post 1108361)
Nice job Bigmista! That was super fast at 3.5 hrs. Looks tasty to me! It's good to know I can ramp up the heat more than I do already to get one done faster. Do you think coolering longer would have made for a more tender product? Did you foil at 160 or just cook it unfoiled to 200?

I cooked it unfoiled the whole way. Maybe I will try foiling it at 160 in another edition of The Brisket Chronicles.

Smokey Al Gold 12-10-2009 10:48 AM

Looking forward to the next chronicle!

Phesant 12-10-2009 10:54 AM

Thanx for the info Neil.... I realy like these info post you put out....

Cre-B-Ce 12-10-2009 11:07 AM

Myron's cookers have water in them so your also steaming. That will effect the texture too.

Boat-n-BBQ 12-10-2009 11:31 AM

Good post, thanks for the info!

IronStomach 12-10-2009 11:44 AM

Thanks for the post! Wonder if the texture difference would at all be noticeable in the chili?


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