Convenient brisket

[Craig Castille]

Undecided on what to cook for sunday dinner, I went to the local grocer this morning to see what is on sale.

Low and behold, an stack of IBP choice and select flats were there for 2.99 lb.

I grabbed a 8 lb choice flat and headed for home.

Home at 11 am.

Immediately reloaded wsm, and started chimney.

11:10 am- trimmed off some detail fat.

11:15 am- made a paste of onion, garlic, pickled jalapeno peppers, worst sauce, steak dust, dijon mustard, and EVOO. (This mostly comes from Kevin Kruger). Added some montreal steak seasoning and some crushed chipotle over the paste.

11:30 am- dumped full chimney into wsm.

11:45 am- placed flat onto wsm, put lid on, left door off.

12 pm- put door on and wedged it open about an inch, temps were at 375.

12:30 pm- checked temps.....295...wedged open door a bit more.

1 pm- temps holding steady at 335.

1:45 pm- watching Bucs game, will check temps around halftime and likely foil.

I don't usually do brisket flats, but what the hell.

The beauty of the high temp brisket cook is the timeline and the quality.

Thank god for the wsm!

 

[Clark Deutscher]

It's halftime....Hope the cooks are doing better than the Bucs. here's to hoping in the second!

That paste you put together sounds excellent, I'm going to have to give it a try. Enjoy supper!

 

[Craig Castille]

Pulled the brisket off at 4:30 (4.5 hours cook time) and let it rest in a cooler for an hour.

Sliced and served at 5:30.

Came out really good. IMO, though, packers are better.

 

[Jeff T Miller]

Thats right, Green Bay ALL THE WAY!

Sorry just couldn't contain myself when I read that.