Brisky Hot n Fast


 
G

Glenn W

TVWBB Guru
So I tried a semi high heat the last time (baby steps), this time I went full bore.

This was my guide: http://tvwbb.com/eve/forums/a/...80069052/m/896100293

Loaded up with my new Lump and Pecan chunks.



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Used 1/2 chimney lit, should of went 3/4.

Put a 12.3 lb packer on rubbed with:

Midnight Brisket Rub
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1/8 cup salt
1/8 cup black pepper
1/8 cup paprika 1 TBSP granulated garlic
1 tsp dry mustard



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The Binford 6100 took 45 min to get above 300 (needed more lit)

2.5 hours at 335 average temp before it was 170 in the flat. Foiled and when it was almost tender (2 hours) I unfoiled and captured the juice (1.5 cups), then seperated the point and re-rubbed the seperation area.

Left on unfoiled for 20 min (for bark) and it was perfectly tender. I then rested under a foil tent for 40 min and sliced.



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Plated up



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I will tell you that I will not be doing anymore over night briskets from now on!

I was very shy of believing that high heat would yeild a moist and evenly done brisket, but let me tell you it was by far THE BEST I HAVE EVER HAD!!!

Thanks to all for the HH info!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Mr. Bob, have you tried this method yet? </div></BLOCKQUOTE>

Glenn,
Not yet, but I will after seeing how well yours turned out.
I don't do many brisky's, but like to drink plenty of brewsky's while doing my buttsky's
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Even when I done the low n slow brisky, it was such a pain because we like to eat q for supper and that ment getting up very early. Butt's are no problem, they are sooooo simple to cook.

Brisket's, to me are finicky on the last half of the cook (short window for perfection) so you have to be there with full attention.

With this method.... easy peasy!

Now if I can get brave enough to do ribs at that temp Both can be done for the same event on one machine! Ribs and brisky are the perfect mates for me! MMMMM MMMMMMMMMMMMM.
 
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