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Thread: High Heat Brisket Method - A Compilation

  1. #11
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    No heat sink required and none is called for.
    Kevin

  2. #12
    TVWBB Wizard Tony C.'s Avatar
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    i prefer packers, but i have success doing flats high heat as well.
    18.5" WeberSmokeyMountain ,22.5" GreenOTG, Smokey Joe Silver

  3. #13
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    Is there a link that shows the difference between brisket cuts and how to trim them?
    DWFII
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    wishing for: Vicmarc 200

  4. #14
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    Chris has info here.

    I don't often trim at all - until service. However, if I get a brisket with an extreme fat knob between point and flat I'll cut out a bunch of it; or if the point end flat is very thick I'll take some of that off.
    Kevin

  5. #15
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    Thanks Kevin
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    In the High Desert of Central Oregon

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  6. #16
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    Thanks to all of you. This is wonderful...tom

  7. #17
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    2 questions:

    1) why separate the point and the flat mid cook? I like a nice moist point that usually chop up for sandwiches -- is the separation necessary?

    2) My butcher is having a hard time getting a select brisket. Can I use a choice, or will it be too tough?

  8. #18
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    1) No. I pretty much never separate. That's for people who want to cook the point much longer. If you don't, don't bother separating.

    2) Choice is a higher (better) grade than Select. If you can get Choice, do so. HH works well with it.
    Kevin

  9. #19
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    Thanks Kevin.

    The first part of the post said

    "**Select and Trim Brisket

    Note: if you are well organized, you can fire up the chimney for the WSM before trimming and applying the rubs. Or between trimming and applying the rubs.

    This method can be used on just the flat, but most folks seem to be doing whole packers. This method most commonly recommended for Select and no-roll (ungraded) briskets since they don't have the marbling that Choice or other higher end branded briskets do. Traditional low and slow is still recommended for these higher end briskets.

    Trim the fat from a packer a little more than usual. Keep the fat cap trimmed to about 1/4 inch, but don't remove it. The brisket will be cooked fat-side down to protect the meat from the higher heat. The reason for the higher trim is that the shorter cooking time will not allow it to render down like it does when cooked low/slow. "

    So I was looking for some specific commentary with regards to that statement. I would have thought that higher grade briskets would be even better for this type of cooking as well (high heat)... but... ???????


  10. #20
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    Primes and Wagyu I low/slow, at temps lower than typical. Selects and Choices I HH. It's a good method for Selects because foiling helps retain moisture and rendering.

    Unlike the statement, I do not trim much if any. If there is a large knob of fat at the point I might trim that some; if a large pocket between flat and point I might trim some out of that, but I ;eave the fatcap alone. It's easy to remove after cooking, at serving, if necessary. Just cut a few slices, trim the fat quickly; serve.
    Kevin

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