- Joined
- Jan 3, 2014
- Location
- Detroit michigan
With the cold temps I've taken the week off. Sure it's fun for the first few days but I end up getting bored fast. Since I'm hanging around the house all day anyway might as well make a brisket. I'm not tending the stick burner in this weather and the wsm needs cleaning. That leaves the kettle which now that I think of it, I've never made a brisket on.
This was a sorry excuse for a brisket but was marked down so I couldn't pass it up. The brisket was flexible at least, that was it's saving grace.
You can see here how thin the flat is. Ideally this end of the flat would be thicker
I find the kettle has fairly even temps as long as I use a heat baffle. These are custom and for sale just let me know if your interested :becky:
Now what you all came for, the hot and slow process. First the hot. 275-300 for 4-6 hours checking after 2 hours and spritzing where needed once or twice an hour.
When the color is right the brisket is wrapped in butcher paper fat cap up and...............
............put it in the oven at 225-250. Yes I know take my pit card, I don't care. This last approximately 2-4 more hrs until just tender. At that point either turn off the oven and let it coast another 2 hrs or lower the temp to 200 or less if needed to hold longer. With option 2 lower temp a little shy of done. The whole time line can be stretched or compressed by riding the edges of temp guidelines. The whole idea is to get it close to temp as fast as possible then finish as slow as possible from that point, hence the name fast & slow.
Works for me
This was a sorry excuse for a brisket but was marked down so I couldn't pass it up. The brisket was flexible at least, that was it's saving grace.
You can see here how thin the flat is. Ideally this end of the flat would be thicker
I find the kettle has fairly even temps as long as I use a heat baffle. These are custom and for sale just let me know if your interested :becky:
Now what you all came for, the hot and slow process. First the hot. 275-300 for 4-6 hours checking after 2 hours and spritzing where needed once or twice an hour.
When the color is right the brisket is wrapped in butcher paper fat cap up and...............
............put it in the oven at 225-250. Yes I know take my pit card, I don't care. This last approximately 2-4 more hrs until just tender. At that point either turn off the oven and let it coast another 2 hrs or lower the temp to 200 or less if needed to hold longer. With option 2 lower temp a little shy of done. The whole time line can be stretched or compressed by riding the edges of temp guidelines. The whole idea is to get it close to temp as fast as possible then finish as slow as possible from that point, hence the name fast & slow.
Works for me
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