First Hot & Fast Brisket lots of pron and more to come

K-Barbecue · 05-29-2010, 12:37 PM

Well I've been reading all the great info here about the "new" way of doing brisket. I've always done the all night thing and that gets old. Well today is the day. I'm fairly new with the WSM and I've gotten a lot of great tips reading posts here. I've been using the water pan with water in it but like many have said it is such a pain to clean up and the large dead brown spots on my lawn confirm that grass and grease don't mix. So I've went out and bought two 16" clay flower pot saucers from the garden center and foiled them up like I've seen some of you do. Walmart had a nice 9.47 pound brisket so that's what I'm using. I started out by injecting the brisket then putting on the rub. I fired up the WSM Minion style with a full load of charcoal and some hickory and mesquite wood chunks. I'm thinking of panning it at 160 to finish it off until done. I've put it on the WSM fat side down. Trying to hold a surface temp with the Maverick of 300 degrees. My surface temps always seem to be 20 to 40 degrees hotter than the dome temp. Hope it works otherwise I heard McDonalds is open for dinner tonight if not !

Boshizzle · 05-29-2010, 01:23 PM

Looks like a good start. Just keep with the formula of foil pan at around 160, pull from heat at around 200, place in warm cooler for at least an hour and you will have a great brisket.

K-Barbecue · 05-29-2010, 02:53 PM

Quote:

Originally Posted by Boshizzle

Looks like a good start. Just keep with the formula of foil pan at around 160, pull from heat at around 200, place in warm cooler for at least an hour and you will have a great brisket.

OK that's what I'll do... Thanks

leanza · 05-29-2010, 02:57 PM

And we sure would appreciate some pictures of the finished cut product.

K-Barbecue · 05-29-2010, 03:01 PM

Well It's been holding close to 300 degrees at the grill surface for 3.25 hours and the meat thermometer says 162. I also verified that with my RED thermapen. I've pulled it off and into a pan adding the remaining injection marinade that was left over. Couldn't resist adding a fatty too. Had to scrunch up the corners of the pan to fit with the lid on. I'm wondering how long it will take to reach 200 if I maintain 300 degrees?? So far it's looking pretty good. I may cancel my reservation at McDonalds afterall.

K-Barbecue · 05-29-2010, 04:41 PM

Well I did the toothpick tenderness check at 200 and she needs a little more. I checked again at 205 and its just right. It's in the cooler now resting. The fatty is also done and ready to eat. I now opened all the vents wide open to raise the temp, threw on a couple wood chunks and put on the potatoes and sweet corn.

Chef Jim · 05-29-2010, 04:48 PM

Will you come and cook for me?

K-Barbecue · 05-29-2010, 04:54 PM

Quote:

Originally Posted by Chef Jim

Will you come and cook for me?

But I don't know how it tastes yet.

Twisted Martini · 05-29-2010, 05:21 PM

Looks good, how long did you do the potatoes for?

K-Barbecue · 05-29-2010, 06:11 PM

Quote:

Originally Posted by Twisted Martini

Looks good, how long did you do the potatoes for?

Took about one hour at 325 degrees. I wanted to get the WSM hotter but that was all I could get without adding more fuel.

K-Barbecue · 05-29-2010, 06:20 PM

Here's the finished product. Came out pretty good considering it took only 5.25 hours.

Ye Olde Party Palace · 05-29-2010, 06:33 PM

Looks great. I know many of you like to foil, but I prefer to continue without the foil in order to get a better bark. I like to use the burnt ends in my baked beans for that extra smokey flavor. But that is just my way of doing things. You got a good looking smoke ring and some mighty good lookin' grub.

K-Barbecue · 05-29-2010, 07:42 PM

Quote:

Originally Posted by Ye Olde Party Palace

Looks great. I know many of you like to foil, but I prefer to continue without the foil in order to get a better bark. I like to use the burnt ends in my baked beans for that extra smokey flavor. But that is just my way of doing things. You got a good looking smoke ring and some mighty good lookin' grub.

It came out pretty good. Nice and tender but I'm not ready to totally give up on low and slow just yet. However, considering it took only about 5 1/2 hours versus the normal 12-14 hours at 225 I'd probably do brisket more often.

JD McGee · 05-29-2010, 07:51 PM

Nice post...congrats on a great smoke!

GeauxBigRed · 05-29-2010, 07:56 PM

Yours looks pretty good! I'm thinking that I'm doing the down and dirty, er, hot and fast with my brisket tomorrow...it would be nice to not have to get cleaned up to go to church...we get out at 10 and also have a ~9lber...eating @ 6PM, yep, I'm going for it.

05-29-2010, 12:37 PM	#1
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	First Hot & Fast Brisket lots of pron and more to come Well I've been reading all the great info here about the "new" way of doing brisket. I've always done the all night thing and that gets old. Well today is the day. I'm fairly new with the WSM and I've gotten a lot of great tips reading posts here. I've been using the water pan with water in it but like many have said it is such a pain to clean up and the large dead brown spots on my lawn confirm that grass and grease don't mix. So I've went out and bought two 16" clay flower pot saucers from the garden center and foiled them up like I've seen some of you do. Walmart had a nice 9.47 pound brisket so that's what I'm using. I started out by injecting the brisket then putting on the rub. I fired up the WSM Minion style with a full load of charcoal and some hickory and mesquite wood chunks. I'm thinking of panning it at 160 to finish it off until done. I've put it on the WSM fat side down. Trying to hold a surface temp with the Maverick of 300 degrees. My surface temps always seem to be 20 to 40 degrees hotter than the dome temp. Hope it works otherwise I heard McDonalds is open for dinner tonight if not ! __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM..

05-29-2010, 01:23 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Looks like a good start. Just keep with the formula of foil pan at around 160, pull from heat at around 200, place in warm cooler for at least an hour and you will have a great brisket. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

05-29-2010, 02:57 PM	#4
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	And we sure would appreciate some pictures of the finished cut product. __________________ Tom

05-29-2010, 03:01 PM	#5
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	Well It's been holding close to 300 degrees at the grill surface for 3.25 hours and the meat thermometer says 162. I also verified that with my RED thermapen. I've pulled it off and into a pan adding the remaining injection marinade that was left over. Couldn't resist adding a fatty too. Had to scrunch up the corners of the pan to fit with the lid on. I'm wondering how long it will take to reach 200 if I maintain 300 degrees?? So far it's looking pretty good. I may cancel my reservation at McDonalds afterall. __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM..

05-29-2010, 04:41 PM	#6
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	Well I did the toothpick tenderness check at 200 and she needs a little more. I checked again at 205 and its just right. It's in the cooler now resting. The fatty is also done and ready to eat. I now opened all the vents wide open to raise the temp, threw on a couple wood chunks and put on the potatoes and sweet corn. __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM..

05-29-2010, 04:48 PM	#7
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Will you come and cook for me? __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

05-29-2010, 05:21 PM	#9
Twisted Martini Knows what a fatty is. Join Date: 03-04-10 Location: Fishers, IN	Looks good, how long did you do the potatoes for? __________________ Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage)

05-29-2010, 06:20 PM	#11
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	Here's the finished product. Came out pretty good considering it took only 5.25 hours. __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM..

05-29-2010, 06:33 PM	#12
Ye Olde Party Palace On the road to being a farker Join Date: 03-05-10 Location: Portland, MO Name/Nickname : Terry4	Looks great. I know many of you like to foil, but I prefer to continue without the foil in order to get a better bark. I like to use the burnt ends in my baked beans for that extra smokey flavor. But that is just my way of doing things. You got a good looking smoke ring and some mighty good lookin' grub. __________________ SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. [FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT]

05-29-2010, 07:51 PM	#14
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Nice post...congrats on a great smoke! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

05-29-2010, 07:56 PM	#15
GeauxBigRed On the road to being a farker Join Date: 09-29-08 Location: Audubon, IA	Yours looks pretty good! I'm thinking that I'm doing the down and dirty, er, hot and fast with my brisket tomorrow...it would be nice to not have to get cleaned up to go to church...we get out at 10 and also have a ~9lber...eating @ 6PM, yep, I'm going for it. __________________ 22" WSM, 22.5" Weber Kettle