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4-Hour Brisket Done (Pron attached)

wheelterrapin said:
I did pan the brisket when it got to 160 degrees and covered with HD foil and then put back in the smoker until it reached 200


Paul
Click to expand...

This would help, plus the fact it is a WSM the heat is more intense. And that is a picture of a 12 pounder I would say. I would assume the smoke ring is a bit pronounced for a just a 4 hour... hold it, if you foiled it it would even be shorter then.

I knew Myron was hot and fast, even when his brisket sucked the big one (because he was a hog guy in a hog market) he didn't get through a brisket that fast.

I am intrigued by this. The pictures look delicious. It is on the REALM of possibiily, the ring looks interesting, I like a full slice, Unfortunately the fat is kinda unrendered (which happens when you go faster.. not that it can be rendered during hot and fast.

Under no circumstanced do I say I do not believe you... I am just saying I want to... Hold it, you know what? Of the hundreds of tons of bbq I have done in my lifetime... never on my little kettle.

Hmmm


Chime in everyone about your experiences doing a 12 pounder in 4 hours including the pan and wrap. Like I said.... I can't do that in an Oven.
 
ahhhhhhhhhhhhhhhhhhhhhhhhhhh I forgot the Injection!!!!!!! This makes sense now... total sense... well its possible. Liquids can accelerate cooking time a bit. Higher temp, wrapped in foil (boils), long rest.
 
well i think it axctually DID get cooked at above 300. Note he said 250 through 300. Now that is a range. If his temp dipped there's no way at 250... plus is not damn likely at 300, even in an oven. But overall we have a brisket rushed to IT of 205 within 4 hours and held for 2... there's your tenderness.... the brisket still, overall, has spent MOST of its time in the under 200 range. I did this once, I am looking at the data right now.... I had no trouble with the tenderness (it was better than most people's attempt and I know it was smoked at 350-365 that day. I did not like the smoke, or the overall flavor profile so I adjusted my rub (to be more aggressive) and back off the temp so I could get something more flavorful (due to exposure and rendering) and thats how I settled on 270-280 degrees for what I do.

Now we know one thing, there is no reason he should lie and I am so glad he has shown us this winderful brisket. The brisket you see was cooked in 4 hours, plus another 2 wrapped up (meaning it would be held at around 200 for a period) we just cannot logically confirm it was a 300 degree temp for the entire period. Avergae being much higher probably.
 
This 15lb packer took 5.5 hours on my drum and it was delicious! The photo makes it look a little dry but it wasn't.

I injected it with Butchers. Why does the injection make it cook faster?

Brisket3.JPG
 
We also know that places like Kreuz, blacks, muellers can burn a brisket in 4-6 hours. Then they rest them a loooooong time. They smoke at time at an incredible.... well, they farking grill the son of a bitches. Then they rest, at times in a low temp sausgae smoker.

In essence... this brisket was cooked for 6 hours. As the cooking temp goes up... everything that normally slowly happens, happens at a wicked pace... of course then it needs to be slowed back down.
 
Popdaddy, I can assure you that the average temperature was below 300 degrees. I monitored this cook closely and had the Maverick ET-73 monitor setting right beside me when I was not right at the cooker. I know that the meat side probe was dead on with the Thermapen but I cannot attest that the smoker side probe was dead on as I did not check this with the Thermapen. I did notice that my Maverick Smoker Probe, which I was going by, was reading several degrees hotter than the temperature gage in the lid of the WSM. I chalked this up to the temperature probe in the lid being fairly close to the exhaust ports and concluded it must be a little cooler than right at the rack where the meat was setting and where I had the smoker probe from the Maverick.

I know that when I was at Myron's school it was cold, the end of February, and he had trouble keeping his water cooker anywhere near 300 degrees. I checked it constantly and it was staying around 250 - 275 and his huge Waggu Brisket was done in 4-1/2 hours. He then wrapped it with blankets and let it rest for about twop hours before slicing it up.

Myron's injection recipe may have a lot to do with it and out of respect for him I will not devulge this.

I appreciate all of the great comments and analyzing that everyone is doing as I am learning a lot from this.

The next time I will use my Ole Hickory CTO and again closely monitor the cooking times and temperature and let folks know if there is any difference.

P.S. Popdaddy I love your BBQ video's and have watched everyone of them and some of them several times and have learned a lot from them. Thanks for making them and sharing your knowledge.

Paul

barbefunkoramaque said:
well i think it axctually DID get cooked at above 300. Note he said 250 through 300. Now that is a range. If his temp dipped there's no way at 250... plus is not damn likely at 300, even in an oven. But overall we have a brisket rushed to IT of 205 within 4 hours and held for 2... there's your tenderness.... the brisket still, overall, has spent MOST of its time in the under 200 range. I did this once, I am looking at the data right now.... I had no trouble with the tenderness (it was better than most people's attempt and I know it was smoked at 350-365 that day. I did not like the smoke, or the overall flavor profile so I adjusted my rub (to be more aggressive) and back off the temp so I could get something more flavorful (due to exposure and rendering) and thats how I settled on 270-280 degrees for what I do.

Now we know one thing, there is no reason he should lie and I am so glad he has shown us this winderful brisket. The brisket you see was cooked in 4 hours, plus another 2 wrapped up (meaning it would be held at around 200 for a period) we just cannot logically confirm it was a 300 degree temp for the entire period. Avergae being much higher probably.
Click to expand...
 
Geesh, Okay here we go.

One - I am not counting Myron's time or anything because he was using a Waggu. They cook quicker... which is the first thing you learn when you dump money on one and try to cook it with no adjustments. LOL I am assuming you did not use a waggu. Anyway, it does not matter WHAT you put in the injection it is the liquid medium that speeds thing up. There can be some tenderizing in some injections but this does not contribute to the IT like the liquid does when it heats up.

two- I have no question with what you attest to, only your gear and the equipment you are using, due to the nature of the device, is more like the old true pit style and not like the oven style. There is a LOT of radiant cooking going on so I KNOW that the 300 degree temp is what you are seeing but not what is going on.

Frankly, you should not give two chits about what I say because you have a tasty looking brisket to chew on. LOL.

I always said... my discovery about brisket was that contrary to popular believe, how fast you get to a good IT matters little, Its how long it stays there and what goes on after that.
 
Nope, I used a 12 pound packer from Walmart, cannot afford those expensive cuts of meat.

I appreciate your analysis as I am leaning a lot from it.

Paul


barbefunkoramaque said:
Geesh, Okay here we go.

One - I am not counting Myron's time or anything because he was using a Waggu. They cook quicker... which is the first thing you learn when you dump money on one and try to cook it with no adjustments. LOL I am assuming you did not use a waggu. Anyway, it does not matter WHAT you put in the injection it is the liquid medium that speeds thing up. There can be some tenderizing in some injections but this does not contribute to the IT like the liquid does when it heats up.

two- I have no question with what you attest to, only your gear and the equipment you are using, due to the nature of the device, is more like the old true pit style and not like the oven style. There is a LOT of radiant cooking going on so I KNOW that the 300 degree temp is what you are seeing but not what is going on.

Frankly, you should not give two chits about what I say because you have a tasty looking brisket to chew on. LOL.

I always said... my discovery about brisket was that contrary to popular believe, how fast you get to a good IT matters little, Its how long it stays there and what goes on after that.
Click to expand...
 
It sure looks tasty from here. I think size and shape of cooker really does make a difference and without having a load of monitors in there, you could never really know what is going on. Plus, unless WheelTerrapin did something really odd, there is no real way of knowing the temps as the meat was resting. I say, do it again and again and see if it keeps doing the same thing.
 
its a store... I still cannot believe I got 50 choice packers last year at 88 cents a pound. When you loom at my dalmatian rub video, notice how floppy they are.

I can't wait to see if they do it again after memorial day.
 
Thanks Popdaddy, now I know and as far as I know we do not have any stores like that, I have been around almost 66 years and never heard or seen one. Now that I know I will ask around.

Paul

barbefunkoramaque said:
its a store... I still cannot believe I got 50 choice packers last year at 88 cents a pound. When you loom at my dalmatian rub video, notice how floppy they are.

I can't wait to see if they do it again after memorial day.
Click to expand...
 
I'm going to have to try this hot and fast thing, I've never made brisket cuz I just don't have the time. You're way sounds like a good solution! Thanks
 
HEB is in Texas only? Really?
Man you guys need to move here, you don't know what you're missing.
I like Fiesta too, for produce and meat anyway. Their briskets kind of suck, but I like their chicken deals.
Fiesta is a Houston only thing I think though.
 
For this cook did you use a water pan, pan with water, dry pan, pan with clay pot/sand or no water pan at all? Just looking at the temps and I'm scratching my head. Maybe there is something to this injecting/marinading.

I have tried a few high heaters (325-350*) and the results were pretty good. 4 hours or less, however I am still experiencing with the fat up or down debate in my wsm. Trying fat up for an entire cook today to see how it goes. Thanks for sharing. Vince
 
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