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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. |
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06-04-2011, 06:44 PM | #1 |
On the road to being a farker
Join Date: 05-29-10
Location: Midlothian, VA
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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.
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Lang 60 Original Primo Oval XL 18.5" WSM 22.5" OTG |
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06-04-2011, 06:47 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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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.
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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 |
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06-04-2011, 07:52 PM | #3 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Looking good so far! Big Brother Smoke is a wise man, so follow his advice. Great choice of beer also!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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06-04-2011, 08:08 PM | #4 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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looks good!
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[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: |
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06-04-2011, 09:03 PM | #5 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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egg-cellent pron!
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"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. |
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06-04-2011, 09:10 PM | #6 |
On the road to being a farker
Join Date: 05-29-10
Location: Midlothian, VA
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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 .
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Lang 60 Original Primo Oval XL 18.5" WSM 22.5" OTG |
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06-04-2011, 09:23 PM | #7 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Great job!
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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06-04-2011, 09:42 PM | #8 |
Got Wood.
Join Date: 05-20-11
Location: Amarillo texas
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Looking good.
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Custom built smoker for smoking. Kitchenaid KFRU488TS grill for grilling. |
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06-04-2011, 09:52 PM | #9 |
Full Fledged Farker
Join Date: 07-24-08
Location: Hudson, IL
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Nice job, it looks great.
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06-04-2011, 09:56 PM | #10 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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very nice! congrats. I've always been afraid to just cook a flat. Worried about a dried out piece of blah.
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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] |
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06-04-2011, 09:57 PM | #11 |
On the road to being a farker
Join Date: 06-01-11
Location: Chicago Suburbs
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that looks great!
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06-04-2011, 10:35 PM | #12 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Oh hell yeah!
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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 |
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06-04-2011, 11:28 PM | #13 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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The meat looks good... the beer looks GREAT :)
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http://facebook.com/mancavemeals |
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06-04-2011, 11:36 PM | #14 |
Full Fledged Farker
Join Date: 08-29-09
Location: New Orleans, Louisiana
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Nice!
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06-04-2011, 11:55 PM | #15 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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looks great. does this mean you prefer the high heat method? what sauce is that you are using?
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