King
Full Fledged Farker
- Joined
- Jun 22, 2009
- Location
- O'Fallon...
My brisket was done on the Weber Kettle using the smokenator. You can use the indirect method just as well.
Read the details at the beginning of this thread on how to do this.
High Heat Brisket
- Thread starter GrillinFool
- Start date
My brisket was done on the Weber Kettle using the smokenator. You can use the indirect method just as well.
Read the details at the beginning of this thread on how to do this.
B
barbefunkoramaque
Guest
<--- Imagining the fun if Chris did not clue in and I all the sudden got in an argument defending low ans slow. Which is okay too.... just saying.
B
barbefunkoramaque
Guest
Precisely dead on balls accurate 172-205ish.
SmokinOkie
is one Smokin' Farker
- Joined
- Mar 2, 2008
- Location
- Full...
Wow, thanks, it was going to be a fight if you suggest 206 :mad2:
GrillinFool
Full Fledged Farker
- Joined
- May 8, 2009
- Location
- St. Louis
This is it for me. The results are the same and I'm not getting up in the middle of the night...
Rodsboots
Knows what a fatty is.
- Joined
- Jan 10, 2009
- Location
- Albuquer...
Outstanding!
I'm a lover of HH Brisket myself.. having completed my first brisket..lol
I'm a lover of HH Brisket myself.. having completed my first brisket..lol
One of the real points of interest my fellow brethren & I were interested in when we took the August "Jack's Old South" class last August was, of course, brisket.
Brisket is pretty much what made Myron Mixon famous... and of course, Myron too, is a proponent of "hot & fast."
So when I got back home from class, I couldn't wait to duplicate his meats. And having his recipes and technique (but not his cooker, I was using a Weber kettle), I was successful. But they were all h&f.
But then, I read a thread here about the BBQ Guru, and ordered me a NanoQ, and decided to try me a "low & slow".
Ten hours later, here was the result:
Pretty darn good, IMO (and I was one of the folk who ate it). The red color to the meat and the moistness and tenderness we all love. Done in my Weber kettle with the NanoQ, at 70 some degree outside temperatures.
So fast-forward to last saturday: 26 degrees out, mild wind, and I started late: put it on @ 12:35 pm. And I also used my NanoQ, but this cook was in my BWS smoker:
Now, the above pic from the BWS was snapped @ 1:30 am as I wrapped it to rest. The two piece from left to right are actually the same brisket. It was so tender, it came apart as I went to wrap it. To the far right and above the 2 pieces is a commercially soaked corned beef.
Now, both the kettle brisket and the BWS brisket were injected with the very same injection: a Mixon based injection recipe minus the sodium (it's for the wife and she's like the salt police) with a few of my own secret ingriedients.
Both were great, but the one on the bottom cooked in the BWS was vastly superior, IMO. Bark... everything. If it hadn't been 1:30 am, I might have given it another half-hour in the BWS (for slightly better bark), but still, I was happy with the result.
My hot & fasts ala Myron are fantastic. But the low & slows I do with the same injection, are superior. I put this down to 2 things:
1 - The injection basics of Myrons. Without this, it ain't as moist & tasty.
2- The BWS & NanoQ. The insulated cooker makes all the difference in the world.
To me, proving that Mixon's class was worth the time & effort.
Brisket is pretty much what made Myron Mixon famous... and of course, Myron too, is a proponent of "hot & fast."
So when I got back home from class, I couldn't wait to duplicate his meats. And having his recipes and technique (but not his cooker, I was using a Weber kettle), I was successful. But they were all h&f.
But then, I read a thread here about the BBQ Guru, and ordered me a NanoQ, and decided to try me a "low & slow".
Ten hours later, here was the result:
Pretty darn good, IMO (and I was one of the folk who ate it). The red color to the meat and the moistness and tenderness we all love. Done in my Weber kettle with the NanoQ, at 70 some degree outside temperatures.
So fast-forward to last saturday: 26 degrees out, mild wind, and I started late: put it on @ 12:35 pm. And I also used my NanoQ, but this cook was in my BWS smoker:
Now, the above pic from the BWS was snapped @ 1:30 am as I wrapped it to rest. The two piece from left to right are actually the same brisket. It was so tender, it came apart as I went to wrap it. To the far right and above the 2 pieces is a commercially soaked corned beef.
Now, both the kettle brisket and the BWS brisket were injected with the very same injection: a Mixon based injection recipe minus the sodium (it's for the wife and she's like the salt police) with a few of my own secret ingriedients.
Both were great, but the one on the bottom cooked in the BWS was vastly superior, IMO. Bark... everything. If it hadn't been 1:30 am, I might have given it another half-hour in the BWS (for slightly better bark), but still, I was happy with the result.
My hot & fasts ala Myron are fantastic. But the low & slows I do with the same injection, are superior. I put this down to 2 things:
1 - The injection basics of Myrons. Without this, it ain't as moist & tasty.
2- The BWS & NanoQ. The insulated cooker makes all the difference in the world.
To me, proving that Mixon's class was worth the time & effort.
- Joined
- Apr 2, 2009
- Location
- San...
GrillinFool,
I know you've been a member a while, but you are not on here enough to learn some of the personalities. Trust me, there are some PERSONALITIES...but 99% (or more) are great. Donnie (BarFunk) is one of the good, knowledgeable guys - even if only three people understand him sometimes.
I like HH briskets. I like the low and slow, too. Depends on how much time I have and how I feel that day.
The brisket in your post looks great. Thanks for the post and recipe. I've never mopped one, but might give that a try.
I know you've been a member a while, but you are not on here enough to learn some of the personalities. Trust me, there are some PERSONALITIES...but 99% (or more) are great. Donnie (BarFunk) is one of the good, knowledgeable guys - even if only three people understand him sometimes.
I like HH briskets. I like the low and slow, too. Depends on how much time I have and how I feel that day.
The brisket in your post looks great. Thanks for the post and recipe. I've never mopped one, but might give that a try.
GrillinFool,
I know you've been a member a while, but you are not on here enough to learn some of the personalities. Trust me, there are some PERSONALITIES...but 99% (or more) are great. Donnie (BarFunk) is one of the good, knowledgeable guys - even if only three people understand him sometimes.
I like HH briskets. I like the low and slow, too. Depends on how much time I have and how I feel that day.
The brisket in your post looks great. Thanks for the post and recipe. I've never mopped one, but might give that a try.
I pm'd him with a little help (I do that quite a bit). Looking forward to seeing his next with the injection.
- Joined
- Apr 2, 2009
- Location
- San...
Injection, huh? I've tried Kosmo's - good stuff. I'm sure you have a very good recipe.
Scroll down and try my generic:
http://www.bbq-brethren.com/forum/showthread.php?t=94375&highlight=Weber+kettle+brisket
A generic (and healthier) Mixon knockoff. Heard Kosmos is good.
Oh...
And if you're using a kettle (or any non-insulated cooker, really) take a page outta BBQ pitmaster's Season 1: get a blanket over your cooker, or build one of those hot water heater blankets like one of the brothers did here for his Bandera. Makes a world of difference.
And if you're using a kettle (or any non-insulated cooker, really) take a page outta BBQ pitmaster's Season 1: get a blanket over your cooker, or build one of those hot water heater blankets like one of the brothers did here for his Bandera. Makes a world of difference.
Hello I'm new to the site and relatively new to bbqing. I've done 2 briskests so far.
From what I understand I want the internal temp to get to 190+ so the connective fibers start breaking down and that's where the goodness comes in. If thata the case then going high heat makes the most sense to get the internal to there sooner.
Then when the internal hits close to 190 back off the heat and let it ride for a couple of hours. Wouldn't this same thing apply to a pork shoulder as well?
From what I understand I want the internal temp to get to 190+ so the connective fibers start breaking down and that's where the goodness comes in. If thata the case then going high heat makes the most sense to get the internal to there sooner.
Then when the internal hits close to 190 back off the heat and let it ride for a couple of hours. Wouldn't this same thing apply to a pork shoulder as well?
Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
No. .
That's what's confusing because I did a pork shoulder and cooked it for a good 8 hours around 275-300 but the internal temp never got past 180. The shoulder wasn't as tender as it's supposed to be.
So to get the internal temp up I needed more time at the grill temp I was using.
Gonna experiment with the next one and put my theory to the test. Also let it cook in its own juices like the brisket.
Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
throw away your thermometers.
