Expensive Mistake.

[Rich Dahl]

Well lesson learned. Decided to do a high heat brisket cook on the Camp Chef with a real nice prime brisket from Costco.
I thought I had pulled out of my recipe file the HH brisket cook that Chris had posted… wrong!
This caused three mistakes with the cook.

1. I should have cooked it on the upper rack to get the meat away from the super-hot heat coming off the tray below the lower grate. Simulating the upper rack of a WSM.

2. The recipe called for cooking at 275 to 170 then place in heavy duty foil and cook at 325-350 to 203. Probe and if done leave in foil for about 30 minutes.
Mistake was using pink butcher paper instead of foil, let the meat dry out.

3. Total cook time was 7 hours compared to Chris’s recipe of 4 – 5 hours.

Don’t know what I’ll do with about 6lbs. of overcooked flat that resembles beef jerky more than brisket. The point seems savable.
I sure won’t make that mistake again.
At least the beans and Barbs Cole slaw was good and Barb made a cheesecake in the instant pot that was great with apple pay filling topping.

 

[timothy]

It sure looks good, nice smoke ring!
I did a HH packer for Labor day, that took me about 8 hrs.
I'm using the last of it today in the slow cooker for minestrone soup. ( perfect day, cool and rainy)

 

[Ron De Hoogh]

Maybe make burnt ends with the point? Sorry to hear about the mixup.

 

[MikeLucky]

Chop it all up and use it for a huge batch of chili.

 

[J Grotz]

That’s a bummer, Rich. I think Ron and Mike have good ideas. Maybe combine the two ideas, chili from the flat and burnt ends from the point?

 

[Brad Olson]

Chop it all up and use it for a huge batch of chili.

Beans or tacos, too.

Rich, have you consulted with Abby and Whitney? They may have some suggestions.

 

[timothy]

Yesterday I made a Queso with part of it.

 

[MikeLucky]

Starting to sound like cooking it correctly and ONLY eating it just as brisket would have been the mistake. Lol

 

[Ken Barth]

The pre-cook brisket looked really good. I’ll 2nd/3rd the burnt ends and chili ideas.

 

[Rich Dahl]

Beans or tacos, too.

Rich, have you consulted with Abby and Whitney? They may have some suggestions.

I put the point and flat in vacuum seal bags and froze them, pups were not happy but they don't know there's a bag of flat in the fridge for them

 

[Timothy F. Lewis]

Texas Twinkie’s, or chili would be my direction.
And remember, there is no BAD barbecue some is just better than the last one.

 

[Michael C.]

I tried HH brisket only once, total fail, super tough, ever since then it was back to nice low and slow midnight Brisket.

 

[Rich Dahl]

I tried HH brisket only once, total fail, super tough, ever since then it was back to nice low and slow midnight Brisket.

I hear you, but I've done four using Chris's recipe and they were outstanding. This one was wrong recipe, methods and materials. I'll try the one Chris has in TVWB again on the CC using the right technics and see how it goes.
Getting to old and impatient for L&S