After reading about this for some time I decided to give it a try…all I can say is WOW. I don’t think I will ever do it low temp again. Wonderful smoke flavor and very tender/juicy. Used the savory brisket rub (a bit too much black pepper, next time I will cut that back by half) plus I added some cayenne and ancho (which may explain why I think there was too much black pepper). Overall a definite winner and only took about 4 hours for a 4.5 lb flat. Foiled at 163, cooked another 1.5 hours, poured off the juice (saved) and refoiled, wrapped in towels, stashed in the microwave for an hour or so…came out great. High Temp Brisket
First High Temp Brisket
- Thread starter Don Irish
- Start date
Steve Forwe
TVWBB Fan
Looks great. Just did my first one Sunday. it was a 11# packer. Took right at 4 hrs. Turned out great. Thanks to all that helped out.
Lee Morris
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Forwe:
Just did my first one Sunday. it was a 11# packer. Took right at 4 hrs. Turned out great. </div></BLOCKQUOTE>
Hey Steve,
How did the point turn out after only 4 hours? I started the most recent long thread about high temp brisket and have cooked 2 more flats since then with very good results each time, but I have yet to ever do a packer.
Is the point ready for pulling/shredding at 4 hours?
Just did my first one Sunday. it was a 11# packer. Took right at 4 hrs. Turned out great. </div></BLOCKQUOTE>
Hey Steve,
How did the point turn out after only 4 hours? I started the most recent long thread about high temp brisket and have cooked 2 more flats since then with very good results each time, but I have yet to ever do a packer.
Is the point ready for pulling/shredding at 4 hours?
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James H:
At my market they have "first cut" flats. I believe most of the fat is trimmed away. Can you do a high heat / foil approach and get good results? </div></BLOCKQUOTE>
Yes, The high heat cook is the best approach for an over-trimmed brisket flat. Foil it at 160º because of the over-trimming.
At my market they have "first cut" flats. I believe most of the fat is trimmed away. Can you do a high heat / foil approach and get good results? </div></BLOCKQUOTE>
Yes, The high heat cook is the best approach for an over-trimmed brisket flat. Foil it at 160º because of the over-trimming.
K Kruger
TVWBB 1-Star Olympian
Lee--
Not Steve but I've never had a point cook to pullable in 4 hours (all the briskets I do are packers and all are done at high heat). I'm not one to return the point to the cooker for further cooking immediately, but instead cool it and fridge or freeze for future cooks, often chili, fillings for empanadas or tortillas, or in sauces. Occasionally I'll thaw and further cook it for pulled beef.
Not Steve but I've never had a point cook to pullable in 4 hours (all the briskets I do are packers and all are done at high heat). I'm not one to return the point to the cooker for further cooking immediately, but instead cool it and fridge or freeze for future cooks, often chili, fillings for empanadas or tortillas, or in sauces. Occasionally I'll thaw and further cook it for pulled beef.
Steve Forwe
TVWBB Fan
Lee,
I seperated the flat and point, cut the point into chuncks, through some carolina red and some rub on them, in an aluminium pan , then back on th WSM for a few more hours until the fuel was spent. let cool over night then did the food saver thing and will make chili out of it in the near future.
I seperated the flat and point, cut the point into chuncks, through some carolina red and some rub on them, in an aluminium pan , then back on th WSM for a few more hours until the fuel was spent. let cool over night then did the food saver thing and will make chili out of it in the near future.
Alan D
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
Overall a definite winner and only took about 4 hours for a 4.5 lb flat. Foiled at 163, cooked another 1.5 hours, poured off the juice (saved) and refoiled, wrapped in towels, stashed in the microwave for an hour or so…came out great. </div></BLOCKQUOTE>
That's about the time it takes for a low-slow, you cooked it over 1 hour per lb. Where's the win here, or am I missing something?
Others are talking about 4 hours for a 10# packer, that's a time savings, but doing a 4.5# flat for 5.5 hours doesn't seem to be so much of a time savings to me...maybe I'm missing something...
Overall a definite winner and only took about 4 hours for a 4.5 lb flat. Foiled at 163, cooked another 1.5 hours, poured off the juice (saved) and refoiled, wrapped in towels, stashed in the microwave for an hour or so…came out great. </div></BLOCKQUOTE>
That's about the time it takes for a low-slow, you cooked it over 1 hour per lb. Where's the win here, or am I missing something?
Others are talking about 4 hours for a 10# packer, that's a time savings, but doing a 4.5# flat for 5.5 hours doesn't seem to be so much of a time savings to me...maybe I'm missing something...