Saiko
is One Chatty Farker
- Joined
- Dec 24, 2003
- Location
- Kennesaw...
After several experiments with high heat briskets, I've pretty much settled on one method, although I'm sure I'll still play around with different techniques. It's basically Popdaddy's Tri-level rub, high heat method. The only difference is that I like to run a few hours at 225 or so before ramping up the temps to 300+. I've found that on my smoker that I get a better smoke ring and flavor that way. This ups the total smoke time to about 10 hours instead of 5, but you still can start a brisket in the morning and have it rested and sliced for dinner. I guess it's more of a "medium hot and medium fast" brisket. :-D
So this is my "official high heat brisky on a WSM" post that I will link to when friends and Brethren ask me how I do mine.
The "Tri-Level" is three rubs: Lawry's Seasoned Salt, Popdaddy's Butt Glitter Rub, and a salt/pepper type rub. The recipes for Popdaddy's Butter Glitter is 8 parts Paprika, 3 parts salt and sugar, 2 parts cumin, granulated garlic, granulated onion and celery seed, 1 part chili powder, oregano and pepper, and 1/2 parts mustard powder and cayenne pepper.
The final salt/pepper rub that I use is 1/4 cup Diamond Kosher salt, 1/4 cup coarse grind pepper, 2 TBSP Lawry's Lemon Pepper, 2 TBSP granulated garlic and 1/2 tsp cayenne.
The night before, prepped by cutting away the thicker layers of fat, along with that big hunk that sits between the point and the flat. Sprinkled with a layer of Lawry's seasoned salt and Popdaddy's Butt Glitter. The salt/pepper rub will go on the next day right before I throw it on the smoker.
Full ring of RO lump, minion method with about 15 briquettes of regular charcoal on top. 3 hunks of apple, 2 hunks of hickory.
On the smoker a with a heavy layer of the salt/pepper rub added. I like to take about 30 minutes to get to 225, then stay around there for a couple of hours before ramping temps.
Today's Brews:
Sweetwater's Happy Ending (brewed right here Atlanta), and Terrapin Coffee Oatmeal Imperial Stout (brewed up the road in Athens, GA).
About 5 hours in. Brisket temp around 158 degrees. My WSM seems happiest around the 315 degree range, so that is where it hovered most of the time. I'll include a full time and temp log at the end of the post.
The picture that always makes Popdaddy cringe. Separated the point and flat so I could cube the point and make "burnt ends" (Sorry Pops!). Flat was wrapped in butcher paper and resting for 2 hours or so.
Hit the cubed point with some bovine bold, and some Blues Hog sauce thinned with some of the Sweetwater Happy Ending. Then back on the smoker for a couple more hours.
Flat sliced after a 2 hour rest.
Burnt ends (or faux burnt ends, depending on your view) came out great. Some of the flat slices were a tad underdone, but it was pouring rain all day and I was sick of dealing with the smoker and getting soaked. Flat could probably have used about another hour.
Time and Temp Log:
Time/Smoker Temp/Meat Temp
Start / 125 / 45
1 hour / 190 / 50
3 hours / 235 / 64
5 hours / 320 / 126
7 hours / 310 / 175
10 hours / 311 / 201 (pulled from smoker)
So this is my "official high heat brisky on a WSM" post that I will link to when friends and Brethren ask me how I do mine.
The "Tri-Level" is three rubs: Lawry's Seasoned Salt, Popdaddy's Butt Glitter Rub, and a salt/pepper type rub. The recipes for Popdaddy's Butter Glitter is 8 parts Paprika, 3 parts salt and sugar, 2 parts cumin, granulated garlic, granulated onion and celery seed, 1 part chili powder, oregano and pepper, and 1/2 parts mustard powder and cayenne pepper.
The final salt/pepper rub that I use is 1/4 cup Diamond Kosher salt, 1/4 cup coarse grind pepper, 2 TBSP Lawry's Lemon Pepper, 2 TBSP granulated garlic and 1/2 tsp cayenne.
The night before, prepped by cutting away the thicker layers of fat, along with that big hunk that sits between the point and the flat. Sprinkled with a layer of Lawry's seasoned salt and Popdaddy's Butt Glitter. The salt/pepper rub will go on the next day right before I throw it on the smoker.
Full ring of RO lump, minion method with about 15 briquettes of regular charcoal on top. 3 hunks of apple, 2 hunks of hickory.
On the smoker a with a heavy layer of the salt/pepper rub added. I like to take about 30 minutes to get to 225, then stay around there for a couple of hours before ramping temps.
Today's Brews:
Sweetwater's Happy Ending (brewed right here Atlanta), and Terrapin Coffee Oatmeal Imperial Stout (brewed up the road in Athens, GA).
About 5 hours in. Brisket temp around 158 degrees. My WSM seems happiest around the 315 degree range, so that is where it hovered most of the time. I'll include a full time and temp log at the end of the post.
The picture that always makes Popdaddy cringe. Separated the point and flat so I could cube the point and make "burnt ends" (Sorry Pops!). Flat was wrapped in butcher paper and resting for 2 hours or so.
Hit the cubed point with some bovine bold, and some Blues Hog sauce thinned with some of the Sweetwater Happy Ending. Then back on the smoker for a couple more hours.
Flat sliced after a 2 hour rest.
Burnt ends (or faux burnt ends, depending on your view) came out great. Some of the flat slices were a tad underdone, but it was pouring rain all day and I was sick of dealing with the smoker and getting soaked. Flat could probably have used about another hour.
Time and Temp Log:
Time/Smoker Temp/Meat Temp
Start / 125 / 45
1 hour / 190 / 50
3 hours / 235 / 64
5 hours / 320 / 126
7 hours / 310 / 175
10 hours / 311 / 201 (pulled from smoker)
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