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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, 10:47 AM   #16
bigabyte
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Great post! I too have found that higher heat briskets are not quite as tender as lower heat cooks, and is why I went back to lower heat cooks after spending a couple years on the higher heat methods. It can still be tender at high heat, but not AS tender.

I think a great example was given on last night's Top Chef when the top 4 were competing. Kevin did a fast brisket and could not get it quite as tender as the judges had wished. The judges felt it was a bit more stringy than they would like. Kevin even stated it was done to his satisfaction. Had it cooked longer (meaning lower temps to keep from burning), it would have given up more collagen and been tender like the judges had expected.
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Unread 12-10-2009, 10:59 AM   #17
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Wow!! That's is fast. Looks fastastic, but I know the texture you are talking about. Quite a bit different from one that goes slower and lower. I'm guessing that since Myron used a Wagyu brisket that his was probably more in the preferred texture range because of all the marbling in it.

Being the nice guy that I am...........I'm willing to try Myron's method with the water pan and all if someone is willing to send me a Wagyu brisket. The things I'll do for all of you!

Let's look at this even closer.........let's say youare going to make chili like Neil is. It would make sense to go hot and fast since the meat is going to cook (simmer) again in the chili. The "tighter" texture would be great for this because it won't end up breaking up in the chili. This may even be a good idea for freezing a brisket that will later gets reheated. I've had some briskets that were hard to slice because all it wanted to do was break apart as the knife sliced through it. Probably a result of overcooking or overcoolering or both.

I'm interested in what you all think.

So where's the chili pron, Mista??
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Unread 12-10-2009, 11:04 AM   #18
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Bob, you sure are a nice guy, how many wagyu briskets should I send you? Think it'll be ok if I scrimp on postage and use 3rd day rather than overnight?

I bet we're going to see a post from BigMista tonight about brisket chili!
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Unread 12-10-2009, 11:06 AM   #19
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Wagyu does make a huge difference. you cn cook one hot and fast and have it tender like a low and slow Choice brisket. The secret is not in the expensive cooker, it is in the meat quality. Actually, hot and fast works better on a Wagyu than low and slow (in my opinion) because there is less collagen to break down. Thus, there is less benefit of low and slow on a Wagyu.
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Unread 12-10-2009, 11:12 AM   #20
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Quote:
Originally Posted by IronStomach View Post
Bob, you sure are a nice guy, how many wagyu briskets should I send you? Think it'll be ok if I scrimp on postage and use 3rd day rather than overnight?

I bet we're going to see a post from BigMista tonight about brisket chili!
3rd day overnight is fine.........just be sure to send it in a reefer truck. Don't want that wagyu going bad now do we?

Chris, then it makes sense to go hot and fast on wagyu so that it helps firm it up a bit too. It looked like Myron was trying to wrestle an octopus into the pit. I'll let you all know when I win the lotto and can afford any kind of wagyu.
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Unread 12-10-2009, 11:14 AM   #21
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Quote:
Originally Posted by IronStomach View Post
Thanks for the post! Wonder if the texture difference would at all be noticeable in the chili?
Not so much because it will simmer for another 4 hours.
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Unread 12-10-2009, 11:14 AM   #22
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Quote:
Originally Posted by BobBrisket View Post
Let's look at this even closer.........let's say youare going to make chili like Neil is. It would make sense to go hot and fast since the meat is going to cook (simmer) again in the chili. The "tighter" texture would be great for this because it won't end up breaking up in the chili. This may even be a good idea for freezing a brisket that will later gets reheated. I've had some briskets that were hard to slice because all it wanted to do was break apart as the knife sliced through it. Probably a result of overcooking or overcoolering or both.

I'm interested in what you all think.

So where's the chili pron, Mista??
That makes a lot of sense as I did just that with a pork butt a couple months ago. Had to pull early and re-heated the next night which brought it to the right stage.
Good looking brisket Mista!
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Unread 12-10-2009, 11:18 AM   #23
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Quote:
Originally Posted by Bigmista View Post
Not so much because it will simmer for another 4 hours.
Exactly what I was hoping for. Just hit 0 degrees, could use some chili right about now.
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Unread 12-10-2009, 11:48 AM   #24
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Nice job Neil, yet another thing to add to my brisket knowledge.
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Unread 12-10-2009, 11:56 AM   #25
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Thanks for the info BigMista!
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Unread 12-10-2009, 12:32 PM   #26
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I am here to serve.
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Unread 12-10-2009, 12:50 PM   #27
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it looks very tasty
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Unread 12-10-2009, 01:58 PM   #28
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Thanks for the info. Looks like a good way for the chili. Your experiments benefit us all.
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