Rich G
TVWBB Honor Circle
I cooked up my 20lb prime packer from CostCo today using the High Heat method that Chris describes so well from the main TVWB site. I could not get the WSM22 over 300, but my DigiQ did an admirable job of trying its best, and I only had to add one chimney of charcoal after about 7 hours to get to the foiling point (after that, it went in the oven.....)
Brisket trimmed (removed 3lbs of fat from this 20lb brisket):
Seasoned with Dizzy Pig Cowlick:
On the WSM:
About to be foiled after 7:45:
Sliced after removing point (to be used in the Halloween chili):
Plated with some No. 5 sauce and roasted cauliflower:
Unfortunately, I'm still not up to eating this kind of meal, so this was made for my family who loved it. I did have a taste, and I have to say that this is hands down the best brisket I have done. Tender, juicy, great mix of smoke & rub, with a bit of beef fat to bring it home. This is the first time that I have made the No. 5 sauce that Steve Petrone posted 11 years ago on this site. Wow! My only changes from the original were to reduce the vinegar to 1/3 cup, and to add 1/2 a white onion (rough chopped, then pureed with the vinegar before adding to the rest of the ingredients.) Oh, and I added what de-fatted drippings I had (not much.)
Thanks for checking this out, and a big thanks to Chris for the pictorial redux of all the high-heat brisket posts on the forum. It was a perfect guide, Chris, and turned out so well, I will have a hard time doing it any other way in the future.
Hope y'all had a great weekend!
Rich
Brisket trimmed (removed 3lbs of fat from this 20lb brisket):
Seasoned with Dizzy Pig Cowlick:
On the WSM:
About to be foiled after 7:45:
Sliced after removing point (to be used in the Halloween chili):
Plated with some No. 5 sauce and roasted cauliflower:
Unfortunately, I'm still not up to eating this kind of meal, so this was made for my family who loved it. I did have a taste, and I have to say that this is hands down the best brisket I have done. Tender, juicy, great mix of smoke & rub, with a bit of beef fat to bring it home. This is the first time that I have made the No. 5 sauce that Steve Petrone posted 11 years ago on this site. Wow! My only changes from the original were to reduce the vinegar to 1/3 cup, and to add 1/2 a white onion (rough chopped, then pureed with the vinegar before adding to the rest of the ingredients.) Oh, and I added what de-fatted drippings I had (not much.)
Thanks for checking this out, and a big thanks to Chris for the pictorial redux of all the high-heat brisket posts on the forum. It was a perfect guide, Chris, and turned out so well, I will have a hard time doing it any other way in the future.
Hope y'all had a great weekend!
Rich
