Help Kevin K., Bryan S. et al. – High Heat Brisket - Life if full of compromises


 
Well dinner has been consumed and a blind taste test has taken place. SO and her 18 yo son could not tell any difference between the last brisket and tonights. I could tell a difference in terms of bark but that's all . . . which really surprises me. I really expected to tell a difference in terms of tenderness (no knives were placed), but none. Don't know if I'm a high heat convert (yet) but in terms of living up to my commitments today, I'm glad I had access to the information on this website as it allowed me to keep a promise to my son and use my new toy.

Regarding the cubed point; I tossed it in #5, honey and some chipotle powder. They're still on the grill with the chicken I threw on for the week.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Been waiting to see what you thought. </div></BLOCKQUOTE>
Likewise, even started drinking beer waiting for the verdict.
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Glad you liked it Bud.
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Cook done pictures updated.

You know I was really surprised how good the high heat cook turned out, not that I'd doubt you guys or anything
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I ate a couple cubes of the point as I pulled her off and DAMN they were good. That chipotle and the honey really go well together.

Did the chicken over cherry wood and it turned out perfect too. SO has me on a diet during the week so it's lots of grilled chicken salads, chicken and brown rice etc. At least the chicken tastes good. I think I counted about 32 thighs on there. Capacity is good on this cooker, fuel economy is amazing too. I'd guess I put about 2.5 - 3 lbs of lump in her and she cooked between 325 and 400 for 7 hours. Simply amazing.

Again thanks to all and for all you doubters (like myself) if you're pressed for time, give high heat a try, it really does work . . . no one will know the difference except for you
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Oh, almost forgot I used the drippings from the pan I foiled the flat in and made amazing gravy.
 
Just looked at the final pics. Chicken looks really great and them ends look KILLER! Nice job Bud.
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I did the math on my ends from the Sunday cook. Packer went on at 5:40PM EST. and pulled the foil pan with the ends off at 2:00AM Mon EST. They take awhile to render down.
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Well gaa-aally Larry, it all came together for me after viewing the pics. That looks great man.

My wife is sticking me on a diet again and cooking meat for the week seems like the smart thing to do.

Did you raise temps to finish the point and crisp the skin on the chicken? Did you pull the chicken and FoodSaver, or just shove the whole pieces in some ziplock type bags?
 
Yes Bryan, all in all a very good cook if I do say so myself. My packer went on around 1:45 p.m. and ends were done around 8:45 p.m. Much faster than any brisket I've ever cooked.

Ken, this is only my second or third cook where I've cubed the point and made burnt ends out of it, all the other briskets I've done either the point has gone to waste or I used if for Chili Colorado, Kevin K's recipe and yes, it's killer too. What a shame huh? I think next time I'll do 1/2 Sweet Baby Rays, 1/2 honey and some chipotle powder. I'll probably vac. seal and freeze the left over brisket and ends (after I snack on a few, don't tell the SO) and save it for another day.

We put about 1/2 of the chicken in a one gallon zip lock and vac. sealed and froze the other 1/2. We'll probably only go through the bag we left out this week.
 
Holy smokin' gaboozles, those burnt ends look great. Nice haul of chicken! A nice little spiff in itself.
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I only ended up with a pound of pulled pork, and a rack and a half of ribs, the rest is gone...I told the kids they can take the ribs for lunch at school tomorrow. My wife is making some bread, I'll be getting a pulled pork sandwich. I guess this is why folks need the 22, although I could have fit more in my 18, but it goes fast...
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That is one beautiful cooker Larry...*sigh*

Still, let us not forget...your Wagyu is the clear blue ribbon award for the Labor Day Weekend! That was really something...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Yes Bryan, all in all a very good cook if I do say so myself. </div></BLOCKQUOTE>
You're allowed. Once you reach a certain level of Q master, I see no reason not to brag about how great the food turned out. You earned that right, so tell it like it is. If it was the best ever, then say it! On the other side of that, If I make something and I'm not happy with it, I'd be sure to tell, so others don't make that same mistake.
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I've been doing this stuff for almost 30 years now, I almost have it down pat.
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But still learning as I go.
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Congrats Larry. Thanks for the great pics, article and detail. Good dialog here as well. Still watching and learning before tossing a whole packer on my WSM (done flats them low and slow on the horizontal previous) for the first time.

Looks like that Kamodo is working out too!
 
If you want bark on your high heat brisket just pull it out of the foil a little early and throw it back on the smoker for a little while. Should tighten it up. However, it wont be the same as a low and slow cook. Close but no cigar
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
Please excuse my ignorance fellas, but I know nothing about briskets even though I have cooked them before. What is the "point" that you are always referring to?
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Ed, A packer brisket is made up of a point end and a flat end. The point overlaps onto the flat. The point is very fatty and needs a good deal of time to render down. In this pic, top brisket, the flat is too the left and the point is on the right. HTH

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Bryan. If you would please, the next Packer you do, for the sake of us that are still not sure of the proper way of seperating the point and flat, could you do it on un uncooked brisket.( With pics) With step by step instructions. Can't speak for others, but I'll understand it better with out other variables in the way. I realize this has been covered over and over, so sorry for the lack of understanding. Thanks a ton.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Forwe:
Bryan. If you would please, the next Packer you do, for the sake of us that are still not sure of the proper way of seperating the point and flat, could you do it on un uncooked brisket.( With pics) With step by step instructions. Can't speak for others, but I'll understand it better with out other variables in the way. I realize this has been covered over and over, so sorry for the lack of understanding. Thanks a ton. </div></BLOCKQUOTE>
Will do. I had done that several years ago but somehow don't have the pics anymore.
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I'll have to look on the memory cards from the old camera. If I can't find them, I'll do it again.
 
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