MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-04-2011, 06:44 PM   #1
smokemonster
On the road to being a farker

 
Join Date: 05-29-10
Location: Midlothian, VA
Default High heat brisket flat on WSM (First Pron!)

OK, this is my first attempt at posting pron so please be kind. I picked up a 7lb flat at Sam's this morning and thought I'd give the high heat method a try since I was getting a late start. I gave it a very minimal trim and rubbed with a mixture of pepper, salt, paprika, garlic powder, onion powder, and ancho chili powder. Fired up the WSM with Kingsford Blue and a mix of apple and hickory chunks. Left the smoker at 250 for the first hour in hopes of getting a decent smoke ring. Then i opened up all the vents and let her rip. The WSM held around 350-375 the entire time. Once the IT got up to 170 I foiled it and threw it back on the cooker. Went to check it an hour later and the IT was 205 and the WSM had shot up to around 400 I took the brisket off and probed several spots to check for tenderness. I found the thickest end gave little resistance, but I still had some at the thinner end. I was concerned about going much higher than 205 so I went ahead and wrapped it in a couple towels and put in the cooler to rest. I'll check in again once I slice it and let you all know the outcome.
Attached Images
File Type: jpg IMG_4227.jpg (56.5 KB, 242 views)
File Type: jpg IMG_4231.jpg (95.5 KB, 236 views)
File Type: jpg IMG_4233.jpg (100.4 KB, 238 views)
File Type: jpg IMG_4244.jpg (53.9 KB, 237 views)
File Type: jpg IMG_4243.jpg (141.2 KB, 241 views)
__________________
Lang 60 Original
Primo Oval XL
18.5" WSM
22.5" OTG
smokemonster is offline   Reply With Quote




Old 06-04-2011, 06:47 PM   #2
big brother smoke
somebody shut me the fark up.
 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

For high heat cooks, go by the probe test, not the internal temp (especially briskys all the time). Briskys and pork go higher in internal temp than usual to get the tenderness we desire.
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 07:52 PM   #3
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

Looking good so far! Big Brother Smoke is a wise man, so follow his advice. Great choice of beer also!
__________________
"Whose chopper is this?"
"It's Zed's."
"Who's Zed?"
"Zed's dead, baby. Zed's dead."
Saiko is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 08:08 PM   #4
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

looks good!
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 09:03 PM   #5
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
Default

egg-cellent pron!
__________________
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
LoneStarMojo is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 09:10 PM   #6
smokemonster
On the road to being a farker

 
Join Date: 05-29-10
Location: Midlothian, VA
Default Success!

The brisket was great! Nice and tender with a great flavor. Enjoyed a few slices with some foil pouch taters and spinach salad. My first brisket tasted good but had the texture of an old boot. I'm really glad this one turned out well. I'm ready to cook another one tomorrow .
Attached Images
File Type: jpg IMG_4248.jpg (76.2 KB, 202 views)
File Type: jpg IMG_4252.jpg (79.5 KB, 202 views)
__________________
Lang 60 Original
Primo Oval XL
18.5" WSM
22.5" OTG
smokemonster is offline   Reply With Quote


Old 06-04-2011, 09:23 PM   #7
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

Great job!
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 09:42 PM   #8
Mufasa
Got Wood.
 
Join Date: 05-20-11
Location: Amarillo texas
Default

Looking good.
__________________
Custom built smoker for smoking. Kitchenaid KFRU488TS grill for grilling.
Mufasa is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 09:52 PM   #9
Frank Grimes
Full Fledged Farker
 
Join Date: 07-24-08
Location: Hudson, IL
Default

Nice job, it looks great.
Frank Grimes is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 09:56 PM   #10
martyleach
Quintessential Chatty Farker

 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

very nice! congrats. I've always been afraid to just cook a flat. Worried about a dried out piece of blah.
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
martyleach is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 09:57 PM   #11
Dillo_Duster
On the road to being a farker
 
Dillo_Duster's Avatar
 
Join Date: 06-01-11
Location: Chicago Suburbs
Default

that looks great!
Dillo_Duster is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 10:35 PM   #12
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

Oh hell yeah!
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 11:28 PM   #13
JMSetzler
Babbling Farker

 
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
Default

The meat looks good... the beer looks GREAT :)
JMSetzler is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 11:36 PM   #14
DannyMac
Full Fledged Farker
 
Join Date: 08-29-09
Location: New Orleans, Louisiana
Default

Nice!
DannyMac is offline   Reply With Quote


Thanks from:--->
Old 06-04-2011, 11:55 PM   #15
dealm9
is one Smokin' Farker
 
Join Date: 04-22-11
Location: Cleveland, OH
Default

looks great. does this mean you prefer the high heat method? what sauce is that you are using?
dealm9 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
High heat brisket on WSM . . . need help smokemonster Q-talk 1 06-04-2011 10:01 AM
First High Heat Brisket (Pron) redhawk Q-talk 17 06-07-2010 08:41 PM
High Heat Brisket Flat & Boston Butt on my WSM High Q Q-talk 24 03-29-2010 06:04 PM
High Heat Brisket...WSM Method... JD McGee Q-talk 9 01-27-2010 05:43 PM
High Heat / Low Heat combo brisket, with Pron of course Saiko Q-talk 15 06-29-2009 10:32 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:30 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts