First High Heat Brisket Done w/PICS


 
sweet!! looking good so far. i was planning to do a brisket to celebrate my 27 month cigarette free day today, but found standing rib roasts 50% off and decided on that
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.:
sweet!! looking good so far. i was planning to do a brisket to celebrate my 27 month cigarette free day today, but found standing rib roasts 50% off and decided on that
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Robert that is gonna be a great brisket!!! Keep the pic's coming!

Tony, I lost both of my parent due to smoking! You're 27 month anniversary is FANTASTIC!! Keep up the fantastic work!!
 
That looks great. I have learned so much from Kevin and Bryan on this topic. I picked their minds right and left over so many details. The one thing I finally am taking away from what I've learned, that I haven't applied yet, is simply going by time when I foil. I would obsess with temps, whereas Kevin (if I could paraphrase him loosely) aims more for the proper cook temp, then foils 2-2.5 hours into the cook IIRC. I believe he has stated that this is rather consistent, time wise, when it comes to no roll packers.

With each brisket I do, it gets easer, and my results get better..
 
I foiled at 160. Took off at 190. It seemed to be fork tender at this point. I still have the burnt ends going in a foil pan. The flat is blanket wrapped in the microwave. How long can I keep it wrapped before serving?
 
Thanks for the quick reply!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
A good four hours at least if it's wrapped and covered well. Probably more. </div></BLOCKQUOTE>
 
Decided to take out the water pan completely to finish the burnt ends. Is this conventional? It just seemed like a good idea to get them directly over the heat so they will crisp up!
 
i never have put burnt ends over the fire. i always put them in a pan for about 2 hours then sauce and keep them on for another 1-2 hours. that is with a pit temp of 250ish. your ends look great though!!
 
I just wanted to point something out. I was going to buy the BBQ Guru probe eyelets. Instead I decided to take one of the top screws out and just see how it worked without anything in the hole. Turns out it works fine. The inside of the WSM is seasoned enough so the grate support really doesnt move at all.
 
Robert, those burnt ends look awesome!! I have some vac. sealed in the freezer, may just have to break them out to snack on during the games! Nice cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Took off at 190. It seemed to be fork tender at this point. </div></BLOCKQUOTE>
Temps are unreliable as a determinant of done because temps neither determine nor indicate done. If cooking at high heat, internal temps can rise very quickly but this only means the meat is hot, not that done is nigh.

Done means tender. A probe inserted into the brisket will go in effortlessly. Temp has nothing to do with it.

I think briskets taken to tender are best rested, merely tented, for 25-30 min. For holding, I do the same thing then wrap and cooler or, if I know I will be holding the brisket, I pull it when it is not quite done, drain most juices, then immerdiately wrap and cooler.

Tom, I foil at 2.5 hours, give or take 10. A recent cook is described here.

Enjoy your brisket Robert!
 
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