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Unread 06-22-2010, 06:16 PM   #1
got14u
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Talking 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

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Unread 06-22-2010, 06:20 PM   #2
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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.
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Unread 06-22-2010, 06:26 PM   #3
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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!
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Unread 06-22-2010, 06:53 PM   #4
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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..
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Unread 06-22-2010, 06:55 PM   #5
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BTW Nice looking brisket!!!!
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Unread 06-22-2010, 07:01 PM   #6
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Very nice looking brisket!!! So why have we been cooking brisket low and slow all these years??
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Unread 06-22-2010, 07:17 PM   #7
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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.
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Unread 06-22-2010, 07:20 PM   #8
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long live the poor old lo and slo ! wheres she going with all these high temp posts!

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Unread 06-22-2010, 08:19 PM   #9
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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.
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Unread 06-22-2010, 10:47 PM   #10
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Guess I'll have to give in and try it. Just sounds too easy.
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Unread 06-22-2010, 11:52 PM   #11
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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

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Unread 06-23-2010, 12:42 AM   #12
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Looks great! H&F is the way to go.

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Unread 06-23-2010, 05:22 AM   #13
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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!
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Unread 06-23-2010, 05:44 AM   #14
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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!!
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Unread 06-23-2010, 07:11 AM   #15
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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!
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