Finally got around to trying the hot & fast method this past weekend. Previous briskets were all done low and slow w/mixed results.
The brisket was 11.5 lbs before trimming. Rubbed a mustard paste then coated with Mad Hunky and Big Rons Hint of Houston. In the fridge to rest over-night.
Got the smoker to 300 and placed the brisket on at 630 am sunday morning. I placed a drip pan under the brisket which contained 1 cup of strong coffee, 1 can of beef broth, 1/8 cup worshy, a couple tablespoons of Big Rons, 1 onion sliced and 4 garlic cloves.
Here's the time line:
730 IT 117*
830 IT 147*
930 IT 168* Foiled with about 1/2 cup of AuJus
1030 IT 193*
1130 IT 204* Pulled and wrapped in towel and into the cooler for a 1.5 hr rest.
Pros: Very Tender and Juicy. Nice flavor.
Cons: Mushy Bark (expected due to foiling)
Next time will go entire cook w/no foil
Here's a few pictures.
Early morning drink of choice.
Slathered & Rubbed.
Just out of the cooler.
Beginning to slice.
Po-Boy Sammie (wife forgot the slaw ingredients, so had to settle for mayo and bbq sauce)
Thanks for looking.