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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-28-2009, 05:34 PM   #1
hav
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Talking 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!
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Unread 05-28-2009, 05:37 PM   #2
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Looks good Hav! Juicy.
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Unread 05-28-2009, 05:47 PM   #3
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Quote:
Originally Posted by Goose View Post
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!
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Unread 05-28-2009, 05:47 PM   #4
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Looks great!
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Unread 05-28-2009, 05:50 PM   #5
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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? :)
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Unread 05-28-2009, 05:53 PM   #6
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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.
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Unread 05-28-2009, 05:56 PM   #7
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Quote:
Originally Posted by Saiko View Post
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 View Post
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!
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Unread 05-28-2009, 06:35 PM   #8
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Great looking brisket. Looks like high heat is the way to go.
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Unread 05-28-2009, 06:58 PM   #9
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thanks for posting the final cook, looks excellent from here!
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Unread 05-28-2009, 07:07 PM   #10
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Mighty fine looking hunk of beef right there. Congratulations.
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Unread 05-28-2009, 07:59 PM   #11
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Looks good. Someday I'll actually try high heat.
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Unread 05-28-2009, 08:41 PM   #12
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I just had dinner and now I'm hungry again.....
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Unread 05-29-2009, 06:30 PM   #13
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Thanks guys, I did the High Heat, purely for the time constraints... But the end product was great.
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Unread 05-29-2009, 06:38 PM   #14
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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.
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