Brisket for Tonight dinner

[dave caston]

I wanted a brisket for this evening dinner, only problem is it's 1:30 in the afternoon. So I said self, it said yeah,what are we to do? self said get the brisket(9.5 LB) rub it up and go fire up the WSM, but I said I wanted one for dinner not breakfast,self said hush and listen; fire the WSM up to 350* put on your brisket and come back in about 4 to 5 hours wrap it up for awhile let it sit and it for dinner.I said are you sure? self said no, but lets try it anyway, I said ok, but if it don't come out good and moist I'am going to not listen to you any more. Self said have I ever led you wrong? I said yeah, self said well there always the first time for everthing. So I put the brisket on at 1:30 350* at dome temp 300* grate will check it in a couple hours to see how it's going. In the mean time me and self are going to share a couple of beers.

Thanks for the input Kevin, I have been reading your post about high temp cooks and have tried a few, this is 1st time for a brisket. I will let you know how it turned out and will take pics and try to up load them. Got to go get self anothr beer, he a fast drinker

Here are some early pics

http://i348.photobucket.com/albums/q354/urbansmokers/001-1.jpg
http://i348.photobucket.com/albums/q354/urbansmokers/001.jpg[/url]
http://i348.photobucket.com/albums/q354/urbansmokers/002.jpg
http://i348.photobucket.com/albums/q354/urbansmokers/003.jpg
http://i348.photobucket.com/albums/q354/urbansmokers/004.jpg
http://i348.photobucket.com/albums/q354/urbansmokers/005.jpg


Ok, have taken brisket off of smoker, internal temp were 180 to 200* in diffrent areas of the meat, it is resting now for the next 1/2 hour. Will post results with pics.

Well, all me and self can say is,DAMM!!This is the best brisket I have done to date, moist, tender and did I say moist! pics do it no justice but I will post them anyway. Heres how the cook went(thx Kevin for the info) high temp cook, dome temp at 340 or higher, smoked for 2 hours, wraped in foil back in smoker for 1.5 hours, temp around 345/350 at dome, took off smoker let rest for 1/2 hour. after that it was all done

. Now the only down side( if there is one) is, if you looking for a bark on the brisket don't. I cooked this one fat side DOWN. Anyway I'am haveing brisket for dinner tonight

http://i348.photobucket.com/albums/q354/urbansmokers/00...bansmokers/002-1.jpg
http://i348.photobucket.com/albums/q354/urbansmokers/003-1.jpg
http://i348.photobucket.com/albums/q354/urbansmokers/004-1.jpg

 

[J Martin]

LOL....I sometimes get cravings at crazy times too. And I often share a drink or many with me and myself.

Hope your Brisket comes out....POST PICS!!!

 

[K Kruger]

I usually wrap mine in 2.5 hours. It is usually done in another 90 min, give or take--4 hours total. YMMV--just saying', so you don't cook too long...

 

[Craig Castille]

Just did one on saturday for a "pay me" party.

Put it on at 10:30 am, and it was done around around 3 pm. Served at 5 Pm.

 

[Danny Parker]

Want to see how it turns out. I've never done one at the high heat

 

[Dave Bethke]

Pretty nice conversation ussaully when I talk to myself I get a response something like "what now you idiot?"
We bothagree it will turn out real good though because that is how we do ours.(me myself and I)
Must be nice to get off work early enough during the week to smoke some meat for dinner.

Good eats

 

[Tim Johnson]

Nice cook...