Hot & Fast Brisket - Kosmo's Cow Cover-style!

Brisket looks damn good! I'm wishing there were some pics of it cut up, but I know that the better it comes out the faster it goes.
 
Looks good!

Been awhile since I turbo'd a brisket on the drum, I'm doing a lot on the WSM at 350*, taking them higher internally before wrapping and not adding any liquid to the foil and they still produce the juice! I call it brain-dead brisket! 2 hours of heavy smoke, an hour in foil and start pokin' it until you get the butta feel!
 
PatioDaddio said:
Paul - Thanks for your very kind comments. Here is the 30,000 foot view.

Package weight: 10.25 lbs
Trimmed weight: About 8.25 lbs

I seasoned it with Cow Cover rub from Kosmo's Q (commerical) and refrigerated it
overnight (about 12 hours).

I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue
bag, mesquite lump and some cherry chunks. I've found that this works
exceptionally well for brisket.

The brisket went on, fat-side-down for two and a half hours. At that point it
was at 162* in the flat (just before it overlaps the point).

I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer
of heavy-duty foil. I also added about 1/2 cup of beer to the foil.

It went back on the cooker for an hour.

At this point the temp was 198 in the same place on the flat.

I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original
sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar.

I mopped both sides and returned it to the cooker.

I flipped and mopped both sides twice at 10-minute intervals.

That's it!

Since this was a graduation gift I didn't get to sample it. However, the guys that
I gave it to said it was the best brisket that they had ever tasted.

I hope this helps,
John
Click to expand...

PatioDaddio said:
P.S. You can see my typical step-by-step trimming process here.

John
Click to expand...

Thank you for the information. Brisket is one of my favorite meats and I am detemined to learn how to do it well. I'll give your method a shot, hopefully next weekend. I will likely sub apple juice for beer, my wife can't even stand beer batter. Thanks again for the help.
 
That's a great lookin Brisky John, Bet they really enjoyed it, and thanks for the step by step....
 
Good lookin' eats right there, John! I'm sure glad that you enjoy sharing because this will go straight to my "shig" file.

;>)
 
Hey daddio, can you point me in the right direction as to how I could cook a brisket as high up as you did in the drum. I have only been cooking on a UDS for a few months recently moved from a traeger. I have the guru digiq dx2 but it appears to me that your rack is very high and probably using a domed lid. I would appreciate any help with this mod. Here's what I currently am using
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Use a chimney starter fill it full to the brim,let the coal ash over and dump them in the center of the charcoal basket. Set your guru to 375, when your guru is set to 375 put the brisket on. Your temp is going to drop when putting cold meat on that's what you want now turn your guru down to 350 and let the brisket cook tell it's done probably 5 hours. And don't use a drip pan or a diffuser just let go, I'll be looking for Pron from you later ;)

Sent from my SGH-T959 using Tapatalk
 
I have cooked it direct and didn't care for the taste personally. I built his thing to mainly cook chicken and just got me my first walk in chicken last weekend at the go Texan cookoff. 3rd out of 57 teams. So I know if it makes chicken taste better, it should do the same for brisket? Mainly what I'm After is a good mod to cook with a domed lid like pattiodaddio. Pointers?
Traegers are good for comp ribs IMO, just doesn't put enough smoke on the briskie.
2683d5bb.jpg

A video if the traeger in action with my home built PID algorithm controller.
Traeger turkey @ 350 - YouTube
@180
J$ traeger @ 180 - YouTube
 
PatioDaddio said:
Meanwhile, back at the (brisket) ranch...

At just over four hours, this 8-lb brisket (trimmed weight) is done! I
delivered it to the graduation boy just a short while ago.

CowCoverBrisket_2_450.jpg


CowCoverBrisket_3_450.jpg


As you can see, there is yardbird in the background, which are
destined for chicken enchiladas! Life is good!
John P.S. Again I apologize for the crappy phone pics
Click to expand...

I think your pictures are good. I love Brisket.
Your picture makes my mouth water.

The way I feel about Brisket, I should have been a Texan.
 
So would somebody like to explain to a newbie why you'd take 13 hours to cook a brisket if it could be cooked in 5??? I mean other than the extra 8 hours of beer drinking.
 
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