High Heat Brisket Flat & Boston Butt on my WSM

High Q · 03-27-2010, 09:22 AM

I picked up a 7# trimmed flat at HEB on my way home last night along with a 8.6# Boston Butt. I lightly dusted the Brisket with TexasBBQRub before I went to bed and put it in the fridge. This morning I got up and gave the brisket a good rub of TexasBBQRub Brisket Blend. I slathered some mustard on the butt and coated it with Brisket Blend too. I filled the charcoal ring on the WSM with B&B oak lump and lit a full chimney to get the show started.

The brisket (it's a little more trimmed than I think optimal it but very flexible, like I have any idea what I'm talking about):

Light Dusting of Rub:

Fired up the WSM (a couple of hickory chunks and some apple chips around the perimeter):

I started the WSM with the vents wide open and put the meat on with the grill cold. The butt is in a pan on the top rack. The brisket is on the second rack. No water in the pan, just foil. The smoker came up to temp pretty quickly.

A quick summary of the early temperatures:

Lid Gauge/2nd Rack of WSM/Brisket Internal
0745: assembled smoker
0800: 275/205/65
0810: 340/275/91
0840: 305/282/141
0900: 305/297/156

I plan on foiling when the brisket hits 170ish and letting it go until probe tender. I will finish it out of the foil for 30m to try and firm up the exterior. I'm going to do the same when the butt hit 190-200. I'll let them rest this afternoon and slice them later. I'm cooking them for the freezer so we can make some quick dinners for the kids and ourselved during the week.

I'll follow up with some more photos as this progresses.

txschutte · 03-27-2010, 09:41 AM

Very nice. I started high heat briskie, and never looked back.

Cliff H. · 03-27-2010, 09:48 AM

Looking good.

You are going to have to add fuel in about 6-7 hours.

High Q · 03-27-2010, 10:28 AM

The brisket got to 170 at around 2 hours. I pulled the brisket and the butt and foiled the brisket. I switched the temp probe to the butt and will follow up on the brisket in another two hours.

Brisket at two hours, 170ish internal temp:

The butt in standby mode waiting to get back on the smoker.

Update on the temp chart:

RACK PROBE/MEAT INTERNAL/LID INTERNAL
0745: Assembled Grill
0800: 205/65/275
0810: 275/91/340
0840: 282/141/305
0900: 297/156/305
0930: 304/173/315
0950: 309/137/305 (Probe switched to pork butt)
1025: 317/153/310

I plan on foiling the butt at 160ish. Looks like it will hit right around 3h. I'll start probing the brisket around hour 4. More to come.

gtsum · 03-27-2010, 10:39 AM

looking good! I have to be honest, I have never cooked in a pan before...what are the differences when you cook it in the pan?? I assume you cook it fat side down?

monty3777 · 03-27-2010, 10:42 AM

Great looking cook!

High Q · 03-27-2010, 10:56 AM

I have never cooked in a pan either. I read about high heat methods and have combined what I read from many on the forum plus a recipe from kicka**bbq.com. We'll see how it results.

I have it in the pan fat side down. I just foiled the pan at 160, the meat is starting to pull away from the bone nicely. I plan to leave it on for another two hours or until it hits 190ish.

swamprb · 03-27-2010, 12:36 PM

I'm all over the HH Brisket cooks, the Pork- still not sure I'm feelin' it yet. I like the sliced butt results I've gotten though. I do like the TexasBBQrub on my eatin' briskets. A lot of times Choice packers are hard to come by and the trimmed Costco flats turn out pretty damn good using the HH.

peppasawce · 03-27-2010, 12:41 PM

Awesome meat it's gonna be

Derek · 03-27-2010, 12:50 PM

High Q, That meat looks very tasty. I hope you save me a piece :P

bigabyte · 03-27-2010, 02:00 PM

Flat huh? Looks like a packer to me, but oh well, could just be the pic. It's looking good!

High Q · 03-27-2010, 03:48 PM

At 7# trimmed, I just assumed it was a flat, also because of the thickness. Now that I've sliced it, I'm not so sure. Photos to follow.

BRBBQ · 03-27-2010, 04:54 PM

Looking great

deguerre · 03-27-2010, 05:16 PM

Nice progress.

suprfast · 03-27-2010, 05:20 PM

how much charcoal do you use on your WSM. I guess i need to ask UDS users the same for high heat. Huge difference between 225-250 and 325-350 in terms of consumption. I would love to try a high heat brisket soon.
kris

03-27-2010, 09:22 AM	#1
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	High Heat Brisket Flat & Boston Butt on my WSM I picked up a 7# trimmed flat at HEB on my way home last night along with a 8.6# Boston Butt. I lightly dusted the Brisket with TexasBBQRub before I went to bed and put it in the fridge. This morning I got up and gave the brisket a good rub of TexasBBQRub Brisket Blend. I slathered some mustard on the butt and coated it with Brisket Blend too. I filled the charcoal ring on the WSM with B&B oak lump and lit a full chimney to get the show started. The brisket (it's a little more trimmed than I think optimal it but very flexible, like I have any idea what I'm talking about): Light Dusting of Rub: Fired up the WSM (a couple of hickory chunks and some apple chips around the perimeter): I started the WSM with the vents wide open and put the meat on with the grill cold. The butt is in a pan on the top rack. The brisket is on the second rack. No water in the pan, just foil. The smoker came up to temp pretty quickly. A quick summary of the early temperatures: Lid Gauge/2nd Rack of WSM/Brisket Internal 0745: assembled smoker 0800: 275/205/65 0810: 340/275/91 0840: 305/282/141 0900: 305/297/156 I plan on foiling when the brisket hits 170ish and letting it go until probe tender. I will finish it out of the foil for 30m to try and firm up the exterior. I'm going to do the same when the butt hit 190-200. I'll let them rest this afternoon and slice them later. I'm cooking them for the freezer so we can make some quick dinners for the kids and ourselved during the week. I'll follow up with some more photos as this progresses. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

03-27-2010, 09:41 AM	#2
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Very nice. I started high heat briskie, and never looked back. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

03-27-2010, 09:48 AM	#3
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	Looking good. You are going to have to add fuel in about 6-7 hours. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

03-27-2010, 10:28 AM	#4
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	--live action update-- The brisket got to 170 at around 2 hours. I pulled the brisket and the butt and foiled the brisket. I switched the temp probe to the butt and will follow up on the brisket in another two hours. Brisket at two hours, 170ish internal temp: The butt in standby mode waiting to get back on the smoker. Update on the temp chart: RACK PROBE/MEAT INTERNAL/LID INTERNAL 0745: Assembled Grill 0800: 205/65/275 0810: 275/91/340 0840: 282/141/305 0900: 297/156/305 0930: 304/173/315 0950: 309/137/305 (Probe switched to pork butt) 1025: 317/153/310 I plan on foiling the butt at 160ish. Looks like it will hit right around 3h. I'll start probing the brisket around hour 4. More to come. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

03-27-2010, 10:42 AM	#6
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	Great looking cook! __________________ John 21:9

03-27-2010, 10:39 AM	#5
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	looking good! I have to be honest, I have never cooked in a pan before...what are the differences when you cook it in the pan?? I assume you cook it fat side down?

03-27-2010, 10:56 AM	#7
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	I have never cooked in a pan either. I read about high heat methods and have combined what I read from many on the forum plus a recipe from kicka**bbq.com. We'll see how it results. I have it in the pan fat side down. I just foiled the pan at 160, the meat is starting to pull away from the bone nicely. I plan to leave it on for another two hours or until it hits 190ish. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

03-27-2010, 12:36 PM	#8
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I'm all over the HH Brisket cooks, the Pork- still not sure I'm feelin' it yet. I like the sliced butt results I've gotten though. I do like the TexasBBQrub on my eatin' briskets. A lot of times Choice packers are hard to come by and the trimmed Costco flats turn out pretty damn good using the HH. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

03-27-2010, 12:41 PM	#9
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi	Awesome meat it's gonna be

03-27-2010, 12:50 PM	#10
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	High Q, That meat looks very tasty. I hope you save me a piece :P

03-27-2010, 02:00 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Flat huh? Looks like a packer to me, but oh well, could just be the pic. It's looking good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-27-2010, 03:48 PM	#12
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	Re: High Heat Brisket Flat & Boston Butt on my WSM At 7# trimmed, I just assumed it was a flat, also because of the thickness. Now that I've sliced it, I'm not so sure. Photos to follow. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

03-27-2010, 04:54 PM	#13
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Looking great

03-27-2010, 05:16 PM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Nice progress. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-27-2010, 05:20 PM	#15
suprfast Take a breath! Join Date: 01-08-10 Location: State of confusion.	how much charcoal do you use on your WSM. I guess i need to ask UDS users the same for high heat. Huge difference between 225-250 and 325-350 in terms of consumption. I would love to try a high heat brisket soon. kris

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