Never again !!!!!!!!!!!!!

got14u · 06-22-2010, 06:16 PM

Never again will I do a 12-16 hour brisket smoke. This was my first high heat brisket and let me tell ya, there is no reason to be doing over night smokes for a good end product. This one is by far the best brisket I have done. And it only took 4 hrs, yes I said 4 hours. I am doing burnt ends with the point so they are back in the smoker but the flat is resting as we speak. I started at 11 o’clock and ran the smoker at 325-350 by 3 o’clock it was ready to pull. I was figuring at least 5 hours but nope. I did inject it with a Worchester sauce, merlot wine and some granulated garlic. Rubbed with lantana of texas all purpose seasoning and a little extra black pepper. Here are the pics and if you haven’t tried a high temp brisket you should…I am a convert

All butchered up…This one was a *&&^& to trim but we got her

Checked the temps it was at 165 here

Just rested

Point cut for burnt ends

Cliff H. · 06-22-2010, 06:20 PM

Good looking brisket.

I don't feel strongly about either process so I run at 275-300. I do feel that there is a depth of flavor that is missing from extreme high heat brisket but the tenderness is there for sure.

bigabyte · 06-22-2010, 06:26 PM

Looks great! I resemble the above comments too. I did high heat briskets there for a couple years, and have since gone back to lower heat for the flavor. There's nothing wrong with having a good product fast though!

Yleekyoti · 06-22-2010, 06:53 PM

I tried high heat brisket 325 or so. and It came out great! Took about 5 hrs .. I want to try to beat that time. now i dont stress over the temp creeping up when im trying to smoke for a longer time..

Yleekyoti · 06-22-2010, 06:55 PM

BTW Nice looking brisket!!!!

Big_AL · 06-22-2010, 07:01 PM

Very nice looking brisket!!! So why have we been cooking brisket low and slow all these years??

boogiesnap · 06-22-2010, 07:17 PM

i have to agree, despite the fact i've only done 1 HH. 8# whole packer, barely 4 hours. it was excellent.
i've always been a lonslo guy, but now?
anyway, i'm looking at it like this: i'd eat a HH tender brisket sandwich which might have a little less depth of flavor than a lonslo brisket every time, than a beef jerky sammich, which would have a TON of flavor, but be like eating a shoe. i think tender is the GATEWAY to flavor. if it ain't tender FIRST, the taste gets lost altogether.

so, if HH is losing a bit in taste, but gaining consistentcy in tender, i'm sold.

it is wreaking havoc on my comp timetable though.

bandityo · 06-22-2010, 07:20 PM

long live the poor old lo and slo ! wheres she going with all these high temp posts!

david

mbshop · 06-22-2010, 08:19 PM

i've always done 8-9 hour briskets with temps around 250-325. they always came out great. but the last time i did one several weeks ago the wind was swirling around so i had a hard time keeping the temp down. was all over the place from 300 to 380 deg. was probe soft just about 5 hrs. i would say it was the best. wife liked it so thats it.

Chef Jim · 06-22-2010, 10:47 PM

Guess I'll have to give in and try it. Just sounds too easy.

got14u · 06-22-2010, 11:52 PM

thanks for all the comments..i think there is something about the HH that gives the bark a better flavor as well. More like a good sear on a steak. Yes a little less smokie flavor but I might try a little stronger wood next time and see. and here are the pics of the burnt ends as well..Oh and is it me or does no one really use a red wine for a injection? I thought it came off good. I might go a little less next time but I liked it

PatioDaddio · 06-23-2010, 12:42 AM

Looks great! H&F is the way to go.

John

SmokinAussie · 06-23-2010, 05:22 AM

Dayam... Brothers It just aint right... You'll be tellin me to BOIL the damn brisket next and then nuke in a BGE at 600F...

Go on, try it.. someone!

Northwoods Smoke · 06-23-2010, 05:44 AM

HH, Low and Slow, I say cook the thing to your liking (in the time allowed) and get it on the table. Let's eat!!

Sean "Puffy" Coals · 06-23-2010, 07:11 AM

The cook time for a low & slo brisket has been the main reason I haven't been able to try one yet. With all these Hot & Fast success stories tho, I just might be able to finally do one.

Good lookin briskey btw!

06-22-2010, 06:16 PM	#1
got14u is one Smokin' Farker Join Date: 01-07-10 Location: Phark-land WYOMING Downloads: 0 Uploads: 0	Never again !!!!!!!!!!!!! Never again will I do a 12-16 hour brisket smoke. This was my first high heat brisket and let me tell ya, there is no reason to be doing over night smokes for a good end product. This one is by far the best brisket I have done. And it only took 4 hrs, yes I said 4 hours. I am doing burnt ends with the point so they are back in the smoker but the flat is resting as we speak. I started at 11 o’clock and ran the smoker at 325-350 by 3 o’clock it was ready to pull. I was figuring at least 5 hours but nope. I did inject it with a Worchester sauce, merlot wine and some granulated garlic. Rubbed with lantana of texas all purpose seasoning and a little extra black pepper. Here are the pics and if you haven’t tried a high temp brisket you should…I am a convert All butchered up…This one was a *&&^& to trim but we got her Checked the temps it was at 165 here Just rested Point cut for burnt ends __________________ Jerod ...................Life's hard; it's even harder when your dumb. John Wayne

06-22-2010, 06:20 PM	#2
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	Good looking brisket. I don't feel strongly about either process so I run at 275-300. I do feel that there is a depth of flavor that is missing from extreme high heat brisket but the tenderness is there for sure. __________________ Cliff

06-22-2010, 06:26 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks great! I resemble the above comments too. I did high heat briskets there for a couple years, and have since gone back to lower heat for the flavor. There's nothing wrong with having a good product fast though! __________________ 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

06-22-2010, 06:53 PM	#4
Yleekyoti Full Fledged Farker Join Date: 02-22-10 Location: salisbury md. Downloads: 0 Uploads: 0	I tried high heat brisket 325 or so. and It came out great! Took about 5 hrs .. I want to try to beat that time. now i dont stress over the temp creeping up when im trying to smoke for a longer time.. __________________ 4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ

06-22-2010, 06:55 PM	#5
Yleekyoti Full Fledged Farker Join Date: 02-22-10 Location: salisbury md. Downloads: 0 Uploads: 0	BTW Nice looking brisket!!!! __________________ 4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ

06-22-2010, 07:01 PM	#6
Big_AL Full Fledged Farker Join Date: 05-13-10 Location: O'Fallon, MO Downloads: 0 Uploads: 0	Very nice looking brisket!!! So why have we been cooking brisket low and slow all these years?? __________________ Big AL SLBS CBJ 18" WSM, 22" OTG and OTS Canadian Bakin' BBQ Team

06-22-2010, 07:17 PM	#7
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i have to agree, despite the fact i've only done 1 HH. 8# whole packer, barely 4 hours. it was excellent. i've always been a lonslo guy, but now? anyway, i'm looking at it like this: i'd eat a HH tender brisket sandwich which might have a little less depth of flavor than a lonslo brisket every time, than a beef jerky sammich, which would have a TON of flavor, but be like eating a shoe. i think tender is the GATEWAY to flavor. if it ain't tender FIRST, the taste gets lost altogether. so, if HH is losing a bit in taste, but gaining consistentcy in tender, i'm sold. it is wreaking havoc on my comp timetable though.

06-22-2010, 07:20 PM	#8
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	long live the poor old lo and slo ! wheres she going with all these high temp posts! david __________________ CS-680

06-22-2010, 08:19 PM	#9
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	i've always done 8-9 hour briskets with temps around 250-325. they always came out great. but the last time i did one several weeks ago the wind was swirling around so i had a hard time keeping the temp down. was all over the place from 300 to 380 deg. was probe soft just about 5 hrs. i would say it was the best. wife liked it so thats it. __________________ george spam, can't live without it

06-22-2010, 10:47 PM	#10
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Guess I'll have to give in and try it. Just sounds too easy. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

06-22-2010, 11:52 PM	#11
got14u is one Smokin' Farker Join Date: 01-07-10 Location: Phark-land WYOMING Downloads: 0 Uploads: 0	thanks for all the comments..i think there is something about the HH that gives the bark a better flavor as well. More like a good sear on a steak. Yes a little less smokie flavor but I might try a little stronger wood next time and see. and here are the pics of the burnt ends as well..Oh and is it me or does no one really use a red wine for a injection? I thought it came off good. I might go a little less next time but I liked it __________________ Jerod ...................Life's hard; it's even harder when your dumb. John Wayne

06-23-2010, 12:42 AM	#12
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Looks great! H&F is the way to go. John

06-23-2010, 05:22 AM	#13
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Dayam... Brothers It just aint right... You'll be tellin me to BOIL the damn brisket next and then nuke in a BGE at 600F... Go on, try it.. someone! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

06-23-2010, 05:44 AM	#14
Northwoods Smoke Full Fledged Farker Join Date: 04-11-09 Location: Wisconsin Northwoods Downloads: 0 Uploads: 0	HH, Low and Slow, I say cook the thing to your liking (in the time allowed) and get it on the table. Let's eat!! __________________ ProQ Excel 20 Weber One Touch Gold Original, Lightning Fast, Back-in-[B]Black[/B], Thermapen

06-23-2010, 07:11 AM	#15
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	The cook time for a low & slo brisket has been the main reason I haven't been able to try one yet. With all these Hot & Fast success stories tho, I just might be able to finally do one. Good lookin briskey btw! __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."