OK, I know nobody is out there anymore in the other thread, so here is what I actually did with this thing.
For some time I've wanted to try a very hot and fast brisket and being really lazy helped me out. My other option was a very slow brisket, but I was too lazy to do anything the night before. I woke up about 8:30 and farked around for a while on the computer. Then I pulled the brisket out of the fridge and lit the fire. I had one big chunk of oak and lump. I trimmed the excess fat on the brisket and seasoned with about 2 tbsp (Kosher) salt, 2 tbsp pepper, and about a tsp of cayenne pepper. At 9:30am, the Oval was humming at about 350* and I put the brisket in an Al pan, fat-cap down. The temperature dropped to 325* (as expected). I closed the lid and didn't check it for two hours. I was expecting a nice bark to have formed, but it was still a bit weak. I closed it up and waited another hour and checked again. At 12:30 (3 hours in) this is what greeted me.
It actually looks a bit lighter in the picture. I tossed about a cup of fruit juice (don't know which flavor) into the pan, and foiled it up fairly tightly. The temperature had been fairly steady between 325*-350* the whole time. I didn't take another peek until 3:30 (that's 6 hours into the cook). I poked it with my thermometer and it went right in, no resistance at all, everywhere. Temperature was about 205* (for what it's worth). I took the whole thing out and wrapped it with a towel because dinner wasn't going to happen until 6:30. After 3 hours, it was still warm, so I sliced without any reheating:
In sum:
Total time: 9 hours
Seasoning: Salt
epper:cayenne ~5:5:1
Temperature: 325-350*
Weight: 16 pounds (some idiot thought this was a 60-pounder, what an Idiot #1 :tsk
Break-down: 3 hours uncovered in pan, 3 hours covered in pan, 3 hours rest
Verdict: It was really, really good, not the best I've had, but really, really good. I would definitely do this again.
Incidentally, the suggestion thread got moved over to here:
http://www.bbq-brethren.com/forum/showthread.php?t=158393
For some time I've wanted to try a very hot and fast brisket and being really lazy helped me out. My other option was a very slow brisket, but I was too lazy to do anything the night before. I woke up about 8:30 and farked around for a while on the computer. Then I pulled the brisket out of the fridge and lit the fire. I had one big chunk of oak and lump. I trimmed the excess fat on the brisket and seasoned with about 2 tbsp (Kosher) salt, 2 tbsp pepper, and about a tsp of cayenne pepper. At 9:30am, the Oval was humming at about 350* and I put the brisket in an Al pan, fat-cap down. The temperature dropped to 325* (as expected). I closed the lid and didn't check it for two hours. I was expecting a nice bark to have formed, but it was still a bit weak. I closed it up and waited another hour and checked again. At 12:30 (3 hours in) this is what greeted me.
It actually looks a bit lighter in the picture. I tossed about a cup of fruit juice (don't know which flavor) into the pan, and foiled it up fairly tightly. The temperature had been fairly steady between 325*-350* the whole time. I didn't take another peek until 3:30 (that's 6 hours into the cook). I poked it with my thermometer and it went right in, no resistance at all, everywhere. Temperature was about 205* (for what it's worth). I took the whole thing out and wrapped it with a towel because dinner wasn't going to happen until 6:30. After 3 hours, it was still warm, so I sliced without any reheating:
In sum:
Total time: 9 hours
Seasoning: Salt
epper:cayenne ~5:5:1Temperature: 325-350*
Weight: 16 pounds (some idiot thought this was a 60-pounder, what an Idiot #1 :tsk
Break-down: 3 hours uncovered in pan, 3 hours covered in pan, 3 hours rest
Verdict: It was really, really good, not the best I've had, but really, really good. I would definitely do this again.
Incidentally, the suggestion thread got moved over to here:
http://www.bbq-brethren.com/forum/showthread.php?t=158393
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