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First High Heat Brisket


 
B

Bill Schultz

TVWBB Hall of Fame
Some the fellows in Barbecue section gave me some tips on my first high heat brisket, it helped for sure. So the results, not quite as tender as my all night cook but it definitely was delicious. Nice and tender but a little drier than the previous attempts. It may be due to the fact that while I was cooking at 325 - 350 and after foiling at 170 the coal literally burned itself out. I was astounded. Full to overflowing with Royal Oak Lump. Temp dropped to 250 before I got it turned around with new coals and a chimney of lit.
Riachlins all purpose with Texas Barbecue Grand Champion. Hickory in the fire.

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Six and a half hours total, bark was superb as was the taste, decent ring. Some parts could have been a little juicier but very tender

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Your plate with some Gourmet cole slaw, the CEO made her world famous mac and cheese

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Needed a little refreshment

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Nice looking Brisket Bill! Love how you refer to "CEO". Say hi from me and tell her she did an awesome job on that mac...If the recipe is a secret PM me :cool:

But one thing bro!? Cinnamon wiskey? Dang i bought one during our trip in europe...1 sip...And i almost puked. I love real wiskey...But why? I can send you the bottle only 4cl taken from it. *Ough* i gag just thinking of it.
 
Thanks Dan I will ask her for the prep on the Mac. And many of the so called cinnamon whiskey is thick and more like a liquor. They are also weaker proof wise.
Bid Dog is 80 proof whiskey with a spicy cinnamon added. Nice change from my usual beverages.
 
Great looking plate. 7 hrs on HH (350)seems kind of long to me but you did have the temp drop so that may have affected it. I've never had one go more than 5 hours but I go by time not temp for foil, 2 hrs in that sucker hits the foil.
 
yea Bob I think the temp drop had something to do with it. I also never had such fluctuations in internal temps as I had from the foiling. Prior cooks w/o foiling temps were steady and slight stall at around 165-170. This one just kept rising so I pulled the thermometer at 190 and went by tenderness only. Did not get tender until my instant read said 207.
so foiling is a science unto itself apparently.
I was also struck with the tremendous shrinkage I got with this Angus Choice Brisket, most I had ever seen.
The weird part is that even though the pictures don't show a lot it more ring on it than my prior briskets.
In any case it is another learning experience. And it was a very good meal for all my company so a good day was had.
 
Thanks Guys, and though I was not scared it is definitely a new science I need to perfect, got another in the fridge I picked up Friday, going to do like Bob S said and just foil at 2 hrs. I went by temp of 170 before I foiled and I believe that kept from being as juicy as it could have been. I was surprised how fast the whole full ring of lump burned down. Going to have to compensate for that somehow.
Any ideas would be appreciated.
 
Bill for the lump use smaller pieces and just pack it as much as you can. Don't suppose you have a kettle?
 
No Bob it is my WSM 22.5 It has always been very miserly on burning up fuel on most cooks, especially with Stubbs I have a decent amount left over. But this time doing this high heat which was around 330 it burned out most of that fuel and dropped in temp to 250 or so within 5hrs. Was shocked. It was packed full to slightly over flowing and there are always lots of small pieces with Royal Oak.
 
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