hav
is one Smokin' Farker
Sooooo…After my first and last brisket see (http://www.bbq-brethren.com/forum/showthread.php?t=61626)
I thought I should try again. I purchased a small flat about 4 or 5lbs. I set up the Performer for indirect including a water pan underneath the meat. Used KF regular with chunks of Hickory.
I got the temps going up high between 350° and 375°. Yes, I’m trying a High Heat Brisket…Just because of time.
Got a rub recipe from About dot com which included;
· 2 tablespoons kosher or coarse salt
· 2 teaspoons black pepper, ground
· 2 teaspoons paprika
· 1 teaspoon cayenne pepper
· 1 teaspoon oregano leaves, dried
· 1 teaspoon granulated garlic
· 1/2 teaspoon ground cumin
Slapped the Flat on uncovered at 1PM
At about 2:30PM the internal temp reached 170° so I wrapped it with Orange Juice and put it back in. Wow, that was fast!
At about 4:00pm the internal was 210° according to the probe. I did not get that ‘Butta’ feeling however it was close and I didn’t want it to overcook. I pulled it, wrapped it again in foil and then in towels and in the cooler. I took it out about an hour later.
It was a LOT better than my last try…The meat was tender, the bark was still surprisingly crusty and I had enough of the au jus for the plated product.
Sorry no pron of the set-up…but I think the finished pics should be good enough.
Enough of this whole ‘reading & writing’ thing on to the Show!
Plated with boiled potatoes and sweet plantains…yum!
Delicious!
I thought I should try again. I purchased a small flat about 4 or 5lbs. I set up the Performer for indirect including a water pan underneath the meat. Used KF regular with chunks of Hickory.
I got the temps going up high between 350° and 375°. Yes, I’m trying a High Heat Brisket…Just because of time.
Got a rub recipe from About dot com which included;
· 2 tablespoons kosher or coarse salt
· 2 teaspoons black pepper, ground
· 2 teaspoons paprika
· 1 teaspoon cayenne pepper
· 1 teaspoon oregano leaves, dried
· 1 teaspoon granulated garlic
· 1/2 teaspoon ground cumin
Slapped the Flat on uncovered at 1PM
At about 2:30PM the internal temp reached 170° so I wrapped it with Orange Juice and put it back in. Wow, that was fast!
At about 4:00pm the internal was 210° according to the probe. I did not get that ‘Butta’ feeling however it was close and I didn’t want it to overcook. I pulled it, wrapped it again in foil and then in towels and in the cooler. I took it out about an hour later.
It was a LOT better than my last try…The meat was tender, the bark was still surprisingly crusty and I had enough of the au jus for the plated product.
Sorry no pron of the set-up…but I think the finished pics should be good enough.
Enough of this whole ‘reading & writing’ thing on to the Show!
Plated with boiled potatoes and sweet plantains…yum!
Delicious!
