Friday Hooky High-Heat Brisket


 
Chris in Louisiana

Chris in Louisiana

TVWBB All-Star
My wife invited friends over for Friday night. Can't cook much coming home at 5, so I had to take the day off and smoke a brisket.

This started as a 14.66 lb. select brisket from Kroger. Less trimmed than Sam's meat, as I have seen before. *&#!$ even put a loose hunk of fat in the cryovac at $2.29 per lb., so the "sale" price was burdened. Had to cut a lot of fat off. Back to Sam's next time.

Did S&P only rub the night before. Injected this a.m. with Better than Boullion Beef Broth from concentrate.

"High" heat at 300 for 3.5 hours with hickory, peach, and cherry. Wrapped for a little over 2 more. Stuffed in ice chest wrapped in a towel.

Sliced more than 3 hours later. Still hot as heck. Very tender and juicy. I think the ice chest works some magic on them.

I liked the simple S&P only rub (per Franklin) better than when I have used more ingredients. Will do again.





 
Nice cook, never did a high heat. Did you time this cook or did you probe for tenderness?
 
Based on notes from past cooks, I knew that for this size and at that temp, about 3.5 hours, plus 2 wrapped should do it.

I got busy and forgot to check until a little more time ran. Temp of meat was 200 plus. I like to get around 200, but don't pull until the probe or a fork goes in smoothly. Thermopen went in like nothing was under the foil. Ready.

I filled the charcoal area with Stubb's, then took out a chimney full and lit it. Poured it on with smoke wood. Let it get going good before putting the meat on. Dry pan with crumpled foil in it. All vents 100% open.

Temp was steady at 300 from about 1 hour in until I took the meat off. The lid was off for a while during that. Added my beans in foil pan. Temp sat at 350 then.

If you are looking, you are about to be really cooking. The old saying is BS. The oxygen from lid off time kicked it up 50 degrees.

When I really want it to crank, I flip the door upside down and rest it on a chimney starter to let air in. Did not do that today because had plenty of time.
 
Looks great! I did my first HH brisket on Smoke Day. Just did salt and pepper rub. I think I'm going to try that injection or something similar next time.
 
Nice cook looks fantastic, HH works well on everything I have tried so far, slightly different results maybe but always delicious
 
Chris, great looking briskie. Your injection and rub are spot on. Do yourself a favor and try Minor's beef base. www.soupbase.com, I use the low sodium so I can control the amount of salt myself. Great beef flavor! Try injecting the night before. And make sure you have enough liquid left over to add some to your plastic ziplock . I rub with S&P an hour or so before she goes in the smoker. The meat is very moist when the rub hits and is almost a slurry when going on the heat. Makes for a great crust. Minor's also makes an au jus for beef which is a treat to add to the injection. Miron Mixon gives a recipe in his 1st. Book.

Mark
 
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