Blazing fast brisket

[Wood Fire Steel]

Did my first brisket today. On the kettle at 275. On at 0930. 195 at 2pm. 4 1/2 hours . Wrapped in foil and towels in the cooler. Going to have to hold for 4 hours. We shall see.

 

[mikemci]

Was it probes tender?

 

[Wood Fire Steel]

Like butter

 

[SDAR]

It'll hold. I like 2 hours minimum. 4 is good.

 

[mikemci]

Like butter

Then it will be fine. I never returned for less than 3-4 hours. Some guys here have rested theirs for 11 hours.

 

[BillN]

Post some pics if you can before and after you slice...

 

[Big George's BBQ]

Looking forward to your review

 

[m-fine]

Unless it was super small, I am guessing your grate temp was well over 275.

 

[pjtexas1]

^^^I agree. Those weber therms are known for being off.

 

[Wood Fire Steel]

Cook done

I don't use the Webber temp probe. I use an Igrill2 at the grate. 275/280 the whole time. It was small but 2 3/4 thick. I will post some pics, but first I must confess my ignorance. So I purchased this brisket on a whim because it was on sale. Briskest are very uncommon in my parts and if you do find them they are damn expensive ($6+/#). It is also just the wife and me so a 15-20# brisket is a waste at that cost. Back to this brisket. It was prepackaged in what I thought was a cryo pack. On closer inspection, it was packed corned beef. With the little spice packet I assumed it was just a kit to make corned beef brisket. I cooked the darn thing and after holding for 4 hours sliced it up. Tender, moist, passed the fold test....but where is the smoke ring and why is the whole thing bright pink. One taste and I knew... It was in a cure. A little salty, but otherwise good. Had a little pastrami taste to it, but was pleased. In the end got to practice brisket and cooked it right.

 

[cowgirl]

Good lookin' pastrami!