Hot-n-Fast Brisket with pron!

hav · 09-06-2010, 07:18 PM

Remember the Apple tree that grew in Brooklyn? << http://www.bbq-brethren.com/forum/sh...ght=apple+tree >>

Well, I decided to cut some chunks and filled my WSM with regular KF and Apple for a Hot-n-Fast Brisket.

Here is the 12.5lbs packer I picked up at RD for $2.25 a pound after the first 2 and a half hours, I foiled it up and put it back in for another 2 hours.

Here is the Point all chunked and sauced going back in the smoker for another 2 hours!

Here is the sliced flat, juicy like ‘fuhgeddaboudit’, rubbed with John Henry’s Texas Brisket Rub!

atvottawa · 09-06-2010, 07:21 PM

So how much time total? that looks mighty fine.

I just got my WSM this weekend and will be doing mucho amounts of meat in the next little while.

Boshizzle · 09-06-2010, 07:22 PM

That brisket looks rockin', bro! Congrats!

Phesant · 09-06-2010, 07:26 PM

Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintane the temp with the door closed.

That looks very good

bluetang · 09-06-2010, 07:29 PM

I'd jump on that, looks really good

Me too on the temp and time.

Jay Bird · 09-06-2010, 08:01 PM

Haven't done a brisket on my WSM. Yours is an inspiration.

Would appreciate answers to above questions.

NorthwestBBQ · 09-06-2010, 08:08 PM

Great pics!

1_T_Scot · 09-06-2010, 08:12 PM

Good looking Brisket.

Dave Russell · 09-06-2010, 08:30 PM

Quote:

Originally Posted by Phesant

Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintane the temp with the door closed.

That looks very good

Yep, it does look very good, and in MY experience, NO, I can't get those temps consistantly over 300 unless I prop open the door. I guess I could if I went back to lump, though.

Johnny_Crunch · 09-06-2010, 08:35 PM

very sexy!

Mad Max · 09-06-2010, 09:40 PM

Fine looking brisket. Make for some good sammies for lunch tomorrow.

Rodney · 09-07-2010, 01:44 AM

That looks awesome!

I've yet to try a brisket on my UDS... I need to change that. Soon.

Neil · 09-07-2010, 04:19 AM

If it tasted as good as it looks, you ate well.

hav · 09-07-2010, 04:29 PM

Quote:

Originally Posted by atvottawa

So how much time total?

2.5 hours unwrapped, 2 hours and change wrapped...about half an hour rest before slicing.

Quote:

Originally Posted by Phesant

Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintain the temp with the door closed.

Yes, placed the door upside down and propped it with the coal starter and a stick. Temps fluctuate between 350° and 400°.

Thanks to everyone else for the kind words, it was great!

I just had an afternoon Burnt Ends snack, sweet and spicy!

Come to think of it, I forgot to mention that the water pan has been filled with sand and then wrapped in foil for cleanup...

barbefunkoramaque · 09-07-2010, 07:41 PM

hands down the best brisket I have seen in a photo on here in a year! Hands ****ing down.

We are all sorry assed turds man. Great Job!Thats like biting into Mindy Vega or Eva Mendes' floppy crunchy parts after her soaking in a hot tub and getting all swollen down there for a couple of hours. I hope I am getting my point across.

09-06-2010, 07:18 PM	#1
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	Hot-n-Fast Brisket with pron! Remember the Apple tree that grew in Brooklyn? << http://www.bbq-brethren.com/forum/sh...ght=apple+tree >> Well, I decided to cut some chunks and filled my WSM with regular KF and Apple for a Hot-n-Fast Brisket. Here is the 12.5lbs packer I picked up at RD for $2.25 a pound after the first 2 and a half hours, I foiled it up and put it back in for another 2 hours. Here is the Point all chunked and sauced going back in the smoker for another 2 hours! Here is the sliced flat, juicy like ‘fuhgeddaboudit’, rubbed with John Henry’s Texas Brisket Rub! __________________ 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!*

09-06-2010, 07:22 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	That brisket looks rockin', bro! Congrats! __________________ 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.

09-06-2010, 07:26 PM	#4
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintane the temp with the door closed. That looks very good __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

09-06-2010, 07:29 PM	#5
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	I'd jump on that, looks really good Me too on the temp and time. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

09-06-2010, 08:08 PM	#7
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Great pics! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids Last edited by NorthwestBBQ; 09-06-2010 at 08:28 PM..

09-06-2010, 07:21 PM	#2
atvottawa On the road to being a farker Join Date: 06-23-10 Location: Ottawa, Ontario Downloads: 0 Uploads: 0	So how much time total? that looks mighty fine. I just got my WSM this weekend and will be doing mucho amounts of meat in the next little while.

09-06-2010, 08:01 PM	#6
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Haven't done a brisket on my WSM. Yours is an inspiration. Would appreciate answers to above questions.

09-06-2010, 08:12 PM	#8
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	Good looking Brisket. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

09-06-2010, 08:35 PM	#10
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	very sexy! __________________ J Crunch

09-06-2010, 09:40 PM	#11
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	Fine looking brisket. Make for some good sammies for lunch tomorrow. __________________ 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

09-07-2010, 01:44 AM	#12
Rodney Full Fledged Farker Join Date: 12-15-09 Location: Antelope, CA (Sacramento metro area) Downloads: 0 Uploads: 0	That looks awesome! I've yet to try a brisket on my UDS... I need to change that. Soon. __________________ Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]

09-07-2010, 04:19 AM	#13
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	If it tasted as good as it looks, you ate well. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

09-07-2010, 07:41 PM	#15
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	hands down the best brisket I have seen in a photo on here in a year! Hands ****ing down. We are all sorry assed turds man. Great Job!Thats like biting into Mindy Vega or Eva Mendes' floppy crunchy parts after her soaking in a hot tub and getting all swollen down there for a couple of hours. I hope I am getting my point across. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

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