First High Heat Brisket (Pron)

redhawk · 06-06-2010, 07:35 PM

Consider me a convert. Did three low and slow briskets over the past year and all three were less than desirable, but edible. Decided to try a high heat brisket for the first time today on my Performer.

Got the grill setup for indirect minion start using fire bricks and a water pan on the charcoal grate. I put 20 lit on top of the pile of unlit and topped it with a foil pouch of cherry and hickory wood chips.

I then trimmed the brisket of excess fat trying to leave a thin layer on the fat cap side. I rubbed it with Plowboy's Bovine Bold and then decided to try something. Since I don't worry about bark as much as tenderness, I decided to try and take the trimmed fat and put it on the flat on the non-fatcap side.

I got the cooker up to 325 and put the brisket on and let it cook at 350 until it hit 165 (took about 2 hours and 20 minutes). I then foiled the brisket and added about a cup of beef broth to the foil and let it cook another 2 hours and checked it for probe tender. It still needed a little while longer so kept it on the cooker for another 30 minutes. This was a 12 pounder that was trimmed down to about 10 1/2 pounds and it took close to 5 hours total cooking time. The brisket registered 198 in the flat when I pulled it off. I then drained about 2 cups of the juices and let the brisket rest for an hour and a half.

I made the No. 5 sauce per a recommendation from Jim Lampe using the brisket drippings. I separated the point from the flat and sliced up the flat into slices. The brisket was perfectly moist and the slices held up well. The best brisket I've ever had. Will never do another lns brisket again. Thanks to everyone for suggesting this technique.

I served the brisket with sliced red potatoes, onions and garlic in a foil pouch that I added to the cooker during the last hour of cooking.

Boshizzle · 06-06-2010, 07:49 PM

Nice job!

barbefunkoramaque · 06-06-2010, 09:17 PM

great looking brisket... u probably didn't even need the electric knife though

landarc · 06-06-2010, 09:21 PM

Very nice, and I love hobo pouch taters and veggies with BBQ.

barbefunkoramaque · 06-06-2010, 09:22 PM

by the way, what is no 5 sauce? if it starts with drippings i am interested

boogiesnap · 06-06-2010, 09:28 PM

#5 sauce. virtual bullet forum. next on my list to try. same with HH. nice cook, too.

vr6Cop · 06-06-2010, 09:33 PM

That looks very good. I'm not yet a convert, but all y'all are moving me in that direction.

redhawk · 06-06-2010, 09:36 PM

No. 5 Sauce:

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tbs rub
1 tbs woosty sauce
1/2 cup of drippings
Combine in sauce pan and mix over medium heat

I added a full cup of drippings and used a little less than 1/2 a cup of vinegar and made up the difference with Louisiana's hot sauce. The sauce was fantastic and complemented the brisket and didn't overpower. This is a base bbq sauce and you can doctor it up anyway you want.

K-Barbecue · 06-06-2010, 10:28 PM

Nice job. Looks really good. Thanks for the sauce recipe.

FamilyManBBQ · 06-06-2010, 11:12 PM

Nice looking briskie!! Sauce sounds good too!

got14u · 06-07-2010, 01:12 AM

Very nice...I think my next brisket is going to be a hot one.

dannypat21 · 06-07-2010, 03:04 AM

Brisket looks great!

earthling30 · 06-07-2010, 05:33 AM

That looks great, I'll have to try that technique, love the hobo idea.

kickassbbq · 06-07-2010, 06:29 AM

I remember when I started doing them that way 5 years ago and everyone said "Ain't No Way!"

Right.

Phubar · 06-07-2010, 07:54 AM

Tasty looking brisket!

06-06-2010, 07:35 PM	#1
redhawk Knows what a fatty is. Join Date: 02-25-10 Location: Baton Rouge, LA Downloads: 0 Uploads: 0	First High Heat Brisket (Pron) Consider me a convert. Did three low and slow briskets over the past year and all three were less than desirable, but edible. Decided to try a high heat brisket for the first time today on my Performer. Got the grill setup for indirect minion start using fire bricks and a water pan on the charcoal grate. I put 20 lit on top of the pile of unlit and topped it with a foil pouch of cherry and hickory wood chips. I then trimmed the brisket of excess fat trying to leave a thin layer on the fat cap side. I rubbed it with Plowboy's Bovine Bold and then decided to try something. Since I don't worry about bark as much as tenderness, I decided to try and take the trimmed fat and put it on the flat on the non-fatcap side. I got the cooker up to 325 and put the brisket on and let it cook at 350 until it hit 165 (took about 2 hours and 20 minutes). I then foiled the brisket and added about a cup of beef broth to the foil and let it cook another 2 hours and checked it for probe tender. It still needed a little while longer so kept it on the cooker for another 30 minutes. This was a 12 pounder that was trimmed down to about 10 1/2 pounds and it took close to 5 hours total cooking time. The brisket registered 198 in the flat when I pulled it off. I then drained about 2 cups of the juices and let the brisket rest for an hour and a half. I made the No. 5 sauce per a recommendation from Jim Lampe using the brisket drippings. I separated the point from the flat and sliced up the flat into slices. The brisket was perfectly moist and the slices held up well. The best brisket I've ever had. Will never do another lns brisket again. Thanks to everyone for suggesting this technique. I served the brisket with sliced red potatoes, onions and garlic in a foil pouch that I added to the cooker during the last hour of cooking.

06-06-2010, 07:49 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Nice job! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

06-06-2010, 09:17 PM	#3
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	great looking brisket... u probably didn't even need the electric knife though __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

06-06-2010, 09:21 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Very nice, and I love hobo pouch taters and veggies with BBQ. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-06-2010, 09:28 PM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	#5 sauce. virtual bullet forum. next on my list to try. same with HH. nice cook, too. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

06-06-2010, 09:22 PM	#5
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	by the way, what is no 5 sauce? if it starts with drippings i am interested __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

06-06-2010, 09:33 PM	#7
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN Downloads: 0 Uploads: 0	That looks very good. I'm not yet a convert, but all y'all are moving me in that direction. __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

06-06-2010, 09:36 PM	#8
redhawk Knows what a fatty is. Join Date: 02-25-10 Location: Baton Rouge, LA Downloads: 0 Uploads: 0	No. 5 Sauce: 1 cup ketchup 1/2 cup cider vinegar 1/3 cup brown sugar 1 tbs rub 1 tbs woosty sauce 1/2 cup of drippings Combine in sauce pan and mix over medium heat I added a full cup of drippings and used a little less than 1/2 a cup of vinegar and made up the difference with Louisiana's hot sauce. The sauce was fantastic and complemented the brisket and didn't overpower. This is a base bbq sauce and you can doctor it up anyway you want.

06-06-2010, 10:28 PM	#9
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Hartford, WI Downloads: 0 Uploads: 0	Nice job. Looks really good. Thanks for the sauce recipe. __________________ Micro stickburners FEC-120 & Traeger BBQ125, WSM 22.5 with BBQ Guru, 14" WSM, TEC infrared grill, Weber gasser and Ridiculously Fast Red Thermapen

06-06-2010, 11:12 PM	#10
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Bothell, WA Downloads: 0 Uploads: 0	Nice looking briskie!! Sauce sounds good too! __________________ Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen Everything I cook is judged by SIX!! Daddy and Me BBQ Competition Cooking Team

06-07-2010, 01:12 AM	#11
got14u is one Smokin' Farker Join Date: 01-07-10 Location: Phark-land WYOMING Downloads: 0 Uploads: 0	Very nice...I think my next brisket is going to be a hot one. __________________ Jerod ...................Life's hard; it's even harder when your dumb. John Wayne

06-07-2010, 03:04 AM	#12
dannypat21 is one Smokin' Farker Join Date: 03-01-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Brisket looks great!

06-07-2010, 05:33 AM	#13
earthling30 Full Fledged Farker Join Date: 05-17-09 Location: Tuscaloosa, AL Downloads: 0 Uploads: 0	That looks great, I'll have to try that technique, love the hobo idea. __________________ UDS, Chargriller Pro, back yard with friends and family.

06-07-2010, 06:29 AM	#14
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	I remember when I started doing them that way 5 years ago and everyone said "Ain't No Way!" Right. __________________ Smoke On!!!!!! www.kickassbbq.com

06-07-2010, 07:54 AM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Tasty looking brisket! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

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