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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-10-2009, 09:23 AM   #1
Bigmista
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Default 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.



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



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

I got a nice sized brisket...



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



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.



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






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
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Unread 12-10-2009, 09:26 AM   #2
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Thank you for another chapter!
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Unread 12-10-2009, 09:28 AM   #3
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Welp, it looks tasty.
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Unread 12-10-2009, 09:29 AM   #4
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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...
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Unread 12-10-2009, 09:29 AM   #5
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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!
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Unread 12-10-2009, 09:38 AM   #6
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Yes that is a Norco Drum. I guess at some point I will get around to painting it.
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Unread 12-10-2009, 09:38 AM   #7
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thanks for posting the info, when it warms up a bit I want to try a high heat brisket in the FEC.
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Unread 12-10-2009, 09:38 AM   #8
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I think that drum is ulglier than mine!
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Unread 12-10-2009, 09:39 AM   #9
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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?
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Unread 12-10-2009, 09:44 AM   #10
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Quote:
Originally Posted by Smokey Al Gold View Post
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.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 12-10-2009, 09:48 AM   #11
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Looking forward to the next chronicle!
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Unread 12-10-2009, 09:54 AM   #12
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Thanx for the info Neil.... I realy like these info post you put out....
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Unread 12-10-2009, 10:07 AM   #13
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Myron's cookers have water in them so your also steaming. That will effect the texture too.
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Unread 12-10-2009, 10:31 AM   #14
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Good post, thanks for the info!
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Unread 12-10-2009, 10:44 AM   #15
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Thanks for the post! Wonder if the texture difference would at all be noticeable in the chili?
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