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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 10-17-2015, 08:27 PM   #1
smoke ninja
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Thumbs up My brisket method

Ive dubbed it "hot & slow"

Its important when developing a personal bbq style to do things that are comfortable and repeatable. Taking into account my flavor preference, sleep schedule, and when i like to eat brisket ive tailored a way of doing things that not only produces a great brisket but keeps the whole process enjoyable.

I much prefer Q from the stick burner but am not a fan of the all nighter. I also would rather eat brisket earlier than in the evening so starting early in the morning and running hot isnt best for me. In questing for a tender juicy brisket i was intrigued by how top Q joints hot hold their food for long periods. Soon the logical plan (for me) started to form.

The method is simple. After 4-6 hours on the offset, when its time to wrap, foil, or pan i switch over to the oven. This allows for 2 crucial things. 1st is sleep. I just feel better when i get some. I enjoy relaxing by the cooker having a beer but not until the sun comes up. 2nd is i can go low, giving time for the magic to happen. The okie joe just doesnt hold 225 very well for me. I get up early and check on it. Its not much for me to do as i tend to stir about every few hours anyway. Once its tender i can turn the oven down to hold for a few hours then rest in a cooler until lunch.

Heres the 14+lbs brisket i did last night.


I dont usually get them this big, it was a beast. I used my signature rub on it.

Ninja's Flash Powder
1 part Kosher salt
1 part coarse salt
3.5 parts Coarse black pepper
1 Lemon pepper
1 turbinado sugar
1 smoked paprika
.5 chipolte
.5 cayenne

A nice oak fire, wood courtesy of DD. I tried to maintain 275-300 on the dial.



After 5 hrs i had enough...and so did the brisket. Time to wrap



This time i used butcher paper. Ive had good results recently using a covered pan. It could be wrapped however you want, i suppose it doesnt have to even be wrapped.

I run 225 until it just starts to get tender than drop it down to 200 until i like it. Ill hold it at 180 for an hour or so before transfering immediately to a cooler where it can easily hold another 4 hrs.





The slow finish really gives a large window of perfection.

This way works for me. Its repeatable and more importantly its a process i can enjoy, one that fits my life. That is my advice, find what works for you and keeps you happy. Be it this way or your own.
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Last edited by Ron_L; 12-18-2017 at 10:02 AM.. Reason: Fixed image links
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Old 10-17-2015, 08:37 PM   #2
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My oven won't do that, but, that method sounds fine to me. Brisket looks good
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Old 10-17-2015, 08:50 PM   #3
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Very nice brother Steve!
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Old 10-17-2015, 09:16 PM   #4
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Man that looks good! Got a question tho. I've only cooked 3 briskets. each one turned out to have spots that pulled apart like a roast! this seems to be one solid chunk of meat without that pulling. Can running a higher heat cause this?
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Old 10-17-2015, 09:29 PM   #5
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Quote:
Originally Posted by blazinfire View Post
Man that looks good! Got a question tho. I've only cooked 3 briskets. each one turned out to have spots that pulled apart like a roast! this seems to be one solid chunk of meat without that pulling. Can running a higher heat cause this?
It could. At higher temps a few spots may overcook causing it to shred. Also make sure you have a proper sharp knife, a dull knife can tear things up.
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Old 10-17-2015, 09:39 PM   #6
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Quote:
Originally Posted by smoke ninja View Post
It could. At higher temps a few spots may overcook causing it to shred. Also make sure you have a proper sharp knife, a dull knife can tear things up.
IIRC brother Bob Landarc shared that tip didn't he? The epic rib thread
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Old 10-17-2015, 09:48 PM   #7
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Originally Posted by Fwismoker View Post
IIRC brother Bob Landarc shared that tip didn't he? The epic rib thread
They look fine to me.

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Last edited by Ron_L; 12-18-2017 at 09:57 AM..
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Old 10-17-2015, 10:01 PM   #8
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Quote:
Originally Posted by smoke ninja View Post
It could. At higher temps a few spots may overcook causing it to shred. Also make sure you have a proper sharp knife, a dull knife can tear things up.
Yeah my knife normally sucks. And there's been a few times I've had a pretty high temp spikes using my stickburner so I could pretty much say its possible
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Old 10-17-2015, 10:24 PM   #9
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Seems like is a good workable method. The briskie looks great!
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Old 10-17-2015, 11:31 PM   #10
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Great looking brisket man
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Old 10-18-2015, 07:35 AM   #11
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You did well Brother

And yes, it is important to find a way that works for each of us and produces the fine eats we all enjoy
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Old 10-18-2015, 07:57 AM   #12
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I learned by pure accident that the long hold seems to work magic. So now it is part of my cooking plan and does allow for a larger window of "opportunity" to get it right. It does seem that some guests expect to actually get a glimpse of the beast on the cooker but unless they get there really early, that doesn't work so good for timing.
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Old 10-18-2015, 08:08 AM   #13
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Ninja sounds like your the man with a plan. If something works why change it...
I have a Longhorn and they are a lot of work maintaining. Split about every 25 minutes.
Nice Brisket cook!
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Old 10-18-2015, 12:34 PM   #14
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Thanks for sharing your method, sounds/ looks great!

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Old 10-18-2015, 06:09 PM   #15
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Beautiful slab of cow!!!
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