High Heat Brisket (5:30 AM fired up smoker, 6:00 AM put brisket on, fat side down)
This was my first High Heat brisket ( http://www.virtualweberbullet.com/brisket4.html ) and it was a complete success. I used a full, uncut and untrimmed brisket from Hungarian. 15 pounds.
http://www.flickr.com/photos/gilmatar/7720912826/in/photostream/
http://www.flickr.com/photos/gilmatar/7720910802/in/photostream/
Marinade: 1/3 each Red Wine vinegar, Apple Juice, Guiness Stout, with chopped garlic, chopped scallions and chopped sun dried tomatoes
After marinating, keep the marinade for later. Pat the brisket dry. Put slivers of garlic into the fat. Rub the brisket all over. I use a coffee-based rub.
Boil the reserved marinade. When I turned the brisket over (see the instructions at the link above) and put it into the foil pan, I put the marinade in.
Since I was using the smoker for something else (see below) at a lower heat, I did the second half of the brisket cook on bricks on my gas grill, indirect heat.
(8:30-AM removed brisket from smoker, put it in foil pan fat side up with all marinade, sealed tightly, on bricks)
Sliced. Ate. Juicy. Tender. Smokey. Awesome.
This was my first High Heat brisket ( http://www.virtualweberbullet.com/brisket4.html ) and it was a complete success. I used a full, uncut and untrimmed brisket from Hungarian. 15 pounds.
http://www.flickr.com/photos/gilmatar/7720912826/in/photostream/
http://www.flickr.com/photos/gilmatar/7720910802/in/photostream/
Marinade: 1/3 each Red Wine vinegar, Apple Juice, Guiness Stout, with chopped garlic, chopped scallions and chopped sun dried tomatoes
After marinating, keep the marinade for later. Pat the brisket dry. Put slivers of garlic into the fat. Rub the brisket all over. I use a coffee-based rub.
Boil the reserved marinade. When I turned the brisket over (see the instructions at the link above) and put it into the foil pan, I put the marinade in.
Since I was using the smoker for something else (see below) at a lower heat, I did the second half of the brisket cook on bricks on my gas grill, indirect heat.
(8:30-AM removed brisket from smoker, put it in foil pan fat side up with all marinade, sealed tightly, on bricks)
Sliced. Ate. Juicy. Tender. Smokey. Awesome.
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