MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-04-2011, 06:44 PM   #1
smokemonster
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Default High heat brisket flat on WSM (First Pron!)

OK, this is my first attempt at posting pron so please be kind. I picked up a 7lb flat at Sam's this morning and thought I'd give the high heat method a try since I was getting a late start. I gave it a very minimal trim and rubbed with a mixture of pepper, salt, paprika, garlic powder, onion powder, and ancho chili powder. Fired up the WSM with Kingsford Blue and a mix of apple and hickory chunks. Left the smoker at 250 for the first hour in hopes of getting a decent smoke ring. Then i opened up all the vents and let her rip. The WSM held around 350-375 the entire time. Once the IT got up to 170 I foiled it and threw it back on the cooker. Went to check it an hour later and the IT was 205 and the WSM had shot up to around 400 I took the brisket off and probed several spots to check for tenderness. I found the thickest end gave little resistance, but I still had some at the thinner end. I was concerned about going much higher than 205 so I went ahead and wrapped it in a couple towels and put in the cooler to rest. I'll check in again once I slice it and let you all know the outcome.
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Old 06-04-2011, 06:47 PM   #2
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For high heat cooks, go by the probe test, not the internal temp (especially briskys all the time). Briskys and pork go higher in internal temp than usual to get the tenderness we desire.
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Old 06-04-2011, 07:52 PM   #3
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Looking good so far! Big Brother Smoke is a wise man, so follow his advice. Great choice of beer also!
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Old 06-04-2011, 08:08 PM   #4
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looks good!
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Old 06-04-2011, 09:03 PM   #5
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egg-cellent pron!
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Old 06-04-2011, 09:10 PM   #6
smokemonster
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Default Success!

The brisket was great! Nice and tender with a great flavor. Enjoyed a few slices with some foil pouch taters and spinach salad. My first brisket tasted good but had the texture of an old boot. I'm really glad this one turned out well. I'm ready to cook another one tomorrow .
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Old 06-04-2011, 09:23 PM   #7
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Great job!
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Old 06-04-2011, 09:42 PM   #8
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Looking good.
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Old 06-04-2011, 09:52 PM   #9
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Nice job, it looks great.
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Old 06-04-2011, 09:56 PM   #10
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very nice! congrats. I've always been afraid to just cook a flat. Worried about a dried out piece of blah.
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Old 06-04-2011, 09:57 PM   #11
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that looks great!
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Old 06-04-2011, 10:35 PM   #12
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Oh hell yeah!
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Old 06-04-2011, 11:28 PM   #13
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The meat looks good... the beer looks GREAT :)
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Old 06-04-2011, 11:36 PM   #14
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Nice!
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Old 06-04-2011, 11:55 PM   #15
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looks great. does this mean you prefer the high heat method? what sauce is that you are using?
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