Brisket from the Wrong Side of Town

[Robert-R]

I've been itchin' to do a brisket on the OK Joe Highlander for quite some time. Found a prime 12.5 packer brisket at Costco, trimmed 3.25 lbs of fat off it & rubbed with OakRidge BBQ Black Ops & some K salt.

Cooked for 4 hours (fat side down) with temps ranging from 280* to 330* using hickory, RO lump & pecan. Was adding splits about every 30 minutes or so.

4 hours in with 162* temp at the thickest part of the flat.

So I wrapped it in butcher paper with the fat side up. 1 1/2 hour later it probed tender with temps in the flat ranging from 201* - 212* & pulled from cooker.

Vented for 15 minutes, wrapped in foil, a blanket & put in a cooler for 3 hours. Ready to slice:

& ready for dinner:

This has got to be the best brisket I've ever cooked: moist, tender & great flavor. It's still hard to believe that it was a 5 1/2 hour cook.

Victory Shot!

 

[Rich Dahl]

Looks like a winner, nice cook.

 

[Barb D]

Robert outstanding job and looks delicious.

 

[Jason Paul]

Looks really good, especially for 5.5 hours.

I've never cooked a brisket, but the 10-12 hour cooks are a turnoff, so I've been considering a more high-heat method. Good to see more success stories.

 

[Craig Alumbaugh]

That brisket looks mighty tasty

 

[Steven P (Tupelo)]

That's a great looking brisket. Good job!

 

[Clint]

Nice Pics - looks great!

 

[Tony R]

Great job! I'm going to try to smoke one this weekend.

 

[Cliff Bartlett]

Excellent HH cook on that brisket. Looks beautiful. All these Costco briskets I'm seeing. I asked at out Costco this week and was told they're just not on the radar. Heard that about pork belly though and they finally got some in.

 

[Bill Schultz]

Looks fantastic Rob, that looks like the perfect brisket

 

[JeffG]

That Brisket from the Wrong Side of Town sure looks tasty.

 

[Dustin Dorsey]

Brisket looks outstanding. I've been thinking of doing a higher heat stickburning Brisket on my offset for a while. I'm inspired!

 

[Luke P]

Robert,

This cook is inspiring! I just put my first brisket (9lbs) in the freezer. You are showing me this can be done in less than 14 hours like a lot of guys will do. It sounds perfectly managed and looks beautiful. Thanks so much for sharing the details.

Also, that French Roast is some dark smokey stuff! Thats a no joke coffee!

 

[JimK]

Prime brisket for $2.79/lb? I'm joining Costco right now.

Yours looks very, very tasty. Nice job!

 

[Robert-R]

Prime brisket for $2.79/lb? I'm joining Costco right now.

Yours looks very, very tasty. Nice job!

Thanks. You will have to buy a lot of brisket to break even on the membership fees.

 

[Enrico Brandizzi]

H&F brisket like yours make me thinking about what I am doing @250F.
BUT I suppose a part of your successful cook is due to PRIME MEAT.
we can't find any here. Only choise or lower.

 

[Kemper Morris]

Good job Robert. I've never tried high heat. Looks good tho

 

[ChuckO]

WOW $2.79 Brisket. And you killed it. Looks insanely good. Excellent cook Robert