Easy and Delicious Hot & Fast Brisket - NO MEAT THERMOMETER NEEDED - Page 3

tmehlhorn · 10-21-2011, 07:02 AM

Thats great looking brisky

R2Egg2Q · 10-21-2011, 08:48 AM

Nice lookin' brisky!!

DirtyDirty00 · 10-21-2011, 10:24 AM

i...must...try...this....NOW

Boshizzle · 10-24-2011, 05:51 PM

Quote:

Originally Posted by swamprb

Why even bother using a foil pan?

Because I wrap it in a blanket at the end of the cook and don't want the juices to spill on the blanket.

Boshizzle · 10-24-2011, 05:53 PM

Quote:

Originally Posted by daninnewjersey

That looks awesome....and you can't beat your cooking time. Regarding the injection....have you ever tried this technique without using the injection? Just wondering......

Not that I recall. I doubt that the injection on this one added much in the way to moistness because it was cooked only about an hour after being injected. If the injection did anything at all, it provided a way to get some salt and seasonings down into the meat and that's about all.

Boshizzle · 10-24-2011, 05:56 PM

Quote:

Originally Posted by JS-TX

I wish I had some of that right now! Thanks for posting this

Does using beef consomme instead of beef broth avoid the pot roast flavor? Thanks!

I think the best way to avoid the pot roast flavor is to use seasonings that remind you of BBQ and to make sure the meat gets enough smoke. I used about 3 large chunks of oak on this cook and the meat had a nice mild smoke flavor. It tasted unmistakably like BBQ and not roast beef.

Boshizzle · 10-24-2011, 05:57 PM

Quote:

Originally Posted by King

That is a beautiful and tender lookin brisket!

Do you put any liquids in the foil pan when you wrap it?

None at all. But, I do remove the fat from the au jus that results from the cooking process and use it as a sauce for the brisket.

Boshizzle · 10-24-2011, 05:59 PM

Quote:

Originally Posted by jgbmgb

Awesome looking brisket! On another note, whats up with the LANG!!!!!

I am in need of professional psychiatric help, that's what's up with the Lang.

When I am able to finally get it to VA I may post some pics of it in action.

bigabyte · 10-24-2011, 06:26 PM

Excellent walkthrough!

Bravo!

bbqbull · 10-24-2011, 06:28 PM

Outstanding pictorial, thanks for sharing it with us.

SmokerKing · 10-24-2011, 10:06 PM

I used a similar method found in Myron Mixon's latest cook book.

Boshizzle · 10-28-2011, 05:58 PM

Quote:

Originally Posted by SmokerKing

I used a similar method found in Myron Mixon's latest cook book.

I have GOT to get a copy of that. The only real book store in my town went out of business (Borders) and the last time I saw Myron at a comp he had sold out. So, I guess I will have to check out Amazon for it.

toadhunter911 · 10-28-2011, 06:30 PM

FamilyManBBQ · 10-28-2011, 06:37 PM

Quote:

Originally Posted by Boshizzle

Because I wrap it in a blanket at the end of the cook and don't want the juices to spill on the blanket.

Oh man, a blanket soaked in brisket juices....I'd never get outta bed!!

That's a fine lookin' piece of beef. I've become a BIG fan of hot n fast cooks....

Boshizzle · 10-28-2011, 09:08 PM

Quote:

Originally Posted by toadhunter911

I like that emoticon!

10-21-2011, 07:02 AM	#31
tmehlhorn Full Fledged Farker Join Date: 06-20-11 Location: pratt, KS Downloads: 0 Uploads: 0	Thats great looking brisky __________________ Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon

10-21-2011, 08:48 AM	#32
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Nice lookin' brisky!! __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

10-21-2011, 10:24 AM	#33
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY Downloads: 0 Uploads: 0	i...must...try...this....NOW __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM

10-24-2011, 06:26 PM	#39
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Excellent walkthrough! Bravo! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-24-2011, 06:28 PM	#40
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Outstanding pictorial, thanks for sharing it with us. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

10-24-2011, 10:06 PM	#41
SmokerKing Full Fledged Farker Join Date: 09-07-10 Location: Sunny AZ Downloads: 0 Uploads: 0	I used a similar method found in Myron Mixon's latest cook book.

10-28-2011, 06:30 PM	#43
toadhunter911 is one Smokin' Farker Join Date: 06-22-09 Location: Eastpointe, Mi Downloads: 0 Uploads: 0	__________________ Craig...Chargriller Pro w/SFB, 2001 Weber 22.5 OTP, Weber OTS 18.5, Broilmaster gasser "The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17

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