hav a Brisket....with pron!

hav · 05-28-2009, 05:34 PM

Sooooo…After my first and last brisket see (http://www.bbq-brethren.com/forum/showthread.php?t=61626)

I thought I should try again. I purchased a small flat about 4 or 5lbs. I set up the Performer for indirect including a water pan underneath the meat. Used KF regular with chunks of Hickory.

I got the temps going up high between 350° and 375°. Yes, I’m trying a High Heat Brisket…Just because of time.

Got a rub recipe from About dot com which included;

· 2 tablespoons kosher or coarse salt
· 2 teaspoons black pepper, ground
· 2 teaspoons paprika
· 1 teaspoon cayenne pepper
· 1 teaspoon oregano leaves, dried
· 1 teaspoon granulated garlic
· 1/2 teaspoon ground cumin

Slapped the Flat on uncovered at 1PM
At about 2:30PM the internal temp reached 170° so I wrapped it with Orange Juice and put it back in. Wow, that was fast!

At about 4:00pm the internal was 210° according to the probe. I did not get that ‘Butta’ feeling however it was close and I didn’t want it to overcook. I pulled it, wrapped it again in foil and then in towels and in the cooler. I took it out about an hour later.

It was a LOT better than my last try…The meat was tender, the bark was still surprisingly crusty and I had enough of the au jus for the plated product.

Sorry no pron of the set-up…but I think the finished pics should be good enough.

Enough of this whole ‘reading & writing’ thing on to the Show!

Plated with boiled potatoes and sweet plantains…yum!

Delicious!

Goose · 05-28-2009, 05:37 PM

Looks good Hav! Juicy.

Saiko · 05-28-2009, 05:47 PM

Quote:

Originally Posted by Goose

Looks good Hav! Juicy.

Looks great! One of the things I discovered when doing my high heat brisket experiment this weekend, was to ignore internal temp readings when the brisket is foiled. I don't know what causes it, but my guess is that the close proximity to the high heat steam causes false temp readings on your meat.
I was getting very high readings on my internal meat probe while it was foiled, but then when I de-foiled (is that a word?), the internal temps slowly creeped back down by about 10 degrees. I never tried opening the foil and checking temps with my thermapen, but I will next time.
Brisket looks great, thanks for sharing!

bigabyte · 05-28-2009, 05:47 PM

Looks great!

swibirun · 05-28-2009, 05:50 PM

I'd be all over that!

On the blurry pic.....were you shaking because you were trying to resist the urge to reach down and snag another tasty morsel? :)

BRBBQ · 05-28-2009, 05:53 PM

My last brisket tasted good and it was high heat cook. I've never put any pan under it, just put fat down. Yours looks tasty also.

hav · 05-28-2009, 05:56 PM

Quote:

Originally Posted by Saiko

Brisket looks great, thanks for sharing!

Thanks to you and your posts about the high heat thing...otherwise there would have been a spatchcocked chicken for dinner tonight...

Quote:

Originally Posted by swibirun

On the blurry pic.....were you shaking because you were trying to resist the urge to reach down and snag another tasty morsel? :)

Caught that huh? It was my daughter (5yrs old) she wanted to take a picture...I thought it looked kind of 'artsy' you know...it's all about the kids!

Mad Max · 05-28-2009, 06:35 PM

Great looking brisket. Looks like high heat is the way to go.

Smokin Mike · 05-28-2009, 06:58 PM

thanks for posting the final cook, looks excellent from here!

HeSmellsLikeSmoke · 05-28-2009, 07:07 PM

Mighty fine looking hunk of beef right there. Congratulations.

thillin · 05-28-2009, 07:59 PM

Looks good. Someday I'll actually try high heat.

dbeast420 · 05-28-2009, 08:41 PM

I just had dinner and now I'm hungry again.....

hav · 05-29-2009, 06:30 PM

Thanks guys, I did the High Heat, purely for the time constraints... But the end product was great.

Bacon · 05-29-2009, 06:38 PM

Looks good. I know I am a newbie compared to the veterans around here with the Brisket. I will have to try the fast and easy method next time. I still have about 6 of them left from last months sale.

05-28-2009, 05:34 PM	#1
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	hav a Brisket....with pron! Sooooo…After my first and last brisket see (http://www.bbq-brethren.com/forum/showthread.php?t=61626) I thought I should try again. I purchased a small flat about 4 or 5lbs. I set up the Performer for indirect including a water pan underneath the meat. Used KF regular with chunks of Hickory. I got the temps going up high between 350° and 375°. Yes, I’m trying a High Heat Brisket…Just because of time. Got a rub recipe from About dot com which included; · 2 tablespoons kosher or coarse salt · 2 teaspoons black pepper, ground · 2 teaspoons paprika · 1 teaspoon cayenne pepper · 1 teaspoon oregano leaves, dried · 1 teaspoon granulated garlic · 1/2 teaspoon ground cumin Slapped the Flat on uncovered at 1PM At about 2:30PM the internal temp reached 170° so I wrapped it with Orange Juice and put it back in. Wow, that was fast! At about 4:00pm the internal was 210° according to the probe. I did not get that ‘Butta’ feeling however it was close and I didn’t want it to overcook. I pulled it, wrapped it again in foil and then in towels and in the cooler. I took it out about an hour later. It was a LOT better than my last try…The meat was tender, the bark was still surprisingly crusty and I had enough of the au jus for the plated product. Sorry no pron of the set-up…but I think the finished pics should be good enough. Enough of this whole ‘reading & writing’ thing on to the Show! Plated with boiled potatoes and sweet plantains…yum! Delicious! __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Char-Broil Gas Grill; Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber *Cool-Blue* Performer; 18" WSM DZ:2008 (CL Rescue); 14" Table Top Kettle Grill; Turkey Fryer; *Rapid-Fire-Red* Thermapen!; *Small, Medium & XL BGE!*

05-28-2009, 05:37 PM	#2
Goose Full Fledged Farker Join Date: 01-25-09 Location: By the Bay...NYC Downloads: 0 Uploads: 0	Looks good Hav! Juicy. __________________ Jim

05-28-2009, 05:47 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks great! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-28-2009, 05:50 PM	#5
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	I'd be all over that! On the blurry pic.....were you shaking because you were trying to resist the urge to reach down and snag another tasty morsel? :) __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

05-28-2009, 06:35 PM	#8
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	Great looking brisket. Looks like high heat is the way to go. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

05-28-2009, 05:53 PM	#6
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	My last brisket tasted good and it was high heat cook. I've never put any pan under it, just put fat down. Yours looks tasty also.

05-28-2009, 06:58 PM	#9
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	thanks for posting the final cook, looks excellent from here! __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

05-28-2009, 07:07 PM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Mighty fine looking hunk of beef right there. Congratulations. __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-28-2009, 07:59 PM	#11
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	Looks good. Someday I'll actually try high heat. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

05-28-2009, 08:41 PM	#12
dbeast420 Full Fledged Farker Join Date: 07-21-07 Location: Moncks Corner S.C. Downloads: 0 Uploads: 0	I just had dinner and now I'm hungry again..... __________________ 1st UDS - Ugly Betty Painfully slow GRAY thermopen wannabe It's always darkest before the dawn. So,if you're going to steal your neighbors smoker,that's the time to do it [URL="http://img.photobucket.com/albums/v614/dbeast420/CHAD.jpg"] [/URL]

05-29-2009, 06:30 PM	#13
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	Thanks guys, I did the High Heat, purely for the time constraints... But the end product was great. __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Char-Broil Gas Grill; Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber *Cool-Blue* Performer; 18" WSM DZ:2008 (CL Rescue); 14" Table Top Kettle Grill; Turkey Fryer; *Rapid-Fire-Red* Thermapen!; *Small, Medium & XL BGE!*

05-29-2009, 06:38 PM	#14
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas Downloads: 0 Uploads: 0	Looks good. I know I am a newbie compared to the veterans around here with the Brisket. I will have to try the fast and easy method next time. I still have about 6 of them left from last months sale. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

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