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Few pics of a high heat brisket


 
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Derek D

TVWBB Member
Just thought I would share a few pics. I've been doing a lot of high heat briskets lately, they have been out-of-this world. Moist, flavorful, nice smoke ring, and a cooking time of 4 hours. Here is one before foiling:

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I took that one to my brother in laws house for a party, he cooked a Mr. Brown. Needless to say everyone got full and there were plenty of leftovers:

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One of my favorite things to do with leftover brisket is chop it and have it as a sandwich. Here I am having brisket sliders:

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I also did a small butt with my last high-heat brisket, turned out pretty good, still prefer low and slow for the butts though. Gonna make enchiladas and tacos with the leftover pork tonight.
 
Ahh, to have a relative, or even a local friend who bbq's would be awesome. A bro in law, thats just sweet. Many more family bbq's in store for you
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Brandon
 
In my neck of the woods, we call hot dogs with chili / meat sauce sliders, because of what usually happens within a couple hours of eating them.
Todd
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Max:
Is that a brisket flat only? How much did it weigh when you started? </div></BLOCKQUOTE>

Yes, that is just the flat. That one, IIRC, was about 7 1/2 pounds roughly.
 
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