Hot-n-Fast Brisket with pron!

hav

hav

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Remember the Apple tree that grew in Brooklyn? << http://www.bbq-brethren.com/forum/showthread.php?t=80965&highlight=apple+tree >>

Well, I decided to cut some chunks and filled my WSM with regular KF and Apple for a Hot-n-Fast Brisket.

IMG_20100905_104211.jpg


Here is the 12.5lbs packer I picked up at RD for $2.25 a pound after the first 2 and a half hours, I foiled it up and put it back in for another 2 hours.

IMG_20100905_140001.jpg


Here is the Point all chunked and sauced going back in the smoker for another 2 hours!

IMG_20100905_171921.jpg


Here is the sliced flat, juicy like ‘fuhgeddaboudit’, rubbed with John Henry’s Texas Brisket Rub!

IMG_20100905_174412.jpg
 
So how much time total? that looks mighty fine.

I just got my WSM this weekend and will be doing mucho amounts of meat in the next little while.
 
That brisket looks rockin', bro! Congrats!
 
Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintane the temp with the door closed.

That looks very good :-D
 
I'd jump on that, looks really good:clap2: Me too on the temp and time.
 
Haven't done a brisket on my WSM. Yours is an inspiration.

Would appreciate answers to above questions.
 
Phesant said:
Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintane the temp with the door closed.

That looks very good :-D
Click to expand...

Yep, it does look very good, and in MY experience, NO, I can't get those temps consistantly over 300 unless I prop open the door. I guess I could if I went back to lump, though.
 
Fine looking brisket. Make for some good sammies for lunch tomorrow. :thumb:
 
That looks awesome!

I've yet to try a brisket on my UDS... I need to change that. Soon. :thumb:
 
If it tasted as good as it looks, you ate well.:biggrin::thumb::cool:
 
atvottawa said:
So how much time total?
Click to expand...

2.5 hours unwrapped, 2 hours and change wrapped...about half an hour rest before slicing.

Phesant said:
Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintain the temp with the door closed.
Click to expand...

Yes, placed the door upside down and propped it with the coal starter and a stick. Temps fluctuate between 350° and 400°.

Thanks to everyone else for the kind words, it was great!

I just had an afternoon Burnt Ends snack, sweet and spicy!

Come to think of it, I forgot to mention that the water pan has been filled with sand and then wrapped in foil for cleanup...
 
hands down the best brisket I have seen in a photo on here in a year! Hands ****ing down.

We are all sorry assed turds man. Great Job!Thats like biting into Mindy Vega or Eva Mendes' floppy crunchy parts after her soaking in a hot tub and getting all swollen down there for a couple of hours. I hope I am getting my point across.
 
barbefunkoramaque said:
hands down the best brisket I have seen in a photo on here in a year! Hands ****ing down.

We are all sorry assed turds man. Great Job!Thats like biting into Mindy Vega or Eva Mendes' floppy crunchy parts after her soaking in a hot tub and getting all swollen down there for a couple of hours. I hope I am getting my point across.
Click to expand...
:icon_blush:


Forgive my ignorance, I had to google Mindy, Eva I knew about.

Thanks for the compliment...and for Mindy! :thumb:
 

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Dang, 350-400 isn't hi heat. That's #$$% hi heat. Looks good, though.
 
hav said:
:icon_blush:


Forgive my ignorance, I had to google Mindy, Eva I knew about.

Thanks for the compliment...and for Mindy! :thumb:
Click to expand...

What an incentive to run out and do a brisket! :becky:
 
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