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


 
LarryR

LarryR

TVWBB Diamond Member
PICTURES

Life is full of compromises, even in BBQ. I’d promised my son I’d take him to the movies today, yet I wanted to do a brisket on my new cooker. The compromise results in a high heat brisket (11 lb choice), which I swore to Ed C. I’d never do, I’m low and slow all the way baby. I’m a bit concerned though, less than 1:45 minutes into my cook I’m at 153, I’ve never seen a brisket move like this. I’ve been averaging around 350 lid and 325 grate on a Kamado (sorry guys please forgive), any thoughts? I’m going to pull at 165, separate the point from the flat, foil the flat and put both back on the cooker. Should I lower my temp at 225 at that point or stay high heat.

Not shooting for temp on the flat, tenderness of course. However, when would you pull the point for chopping or should I chop at 165? Thanks in advance guys . . .
 
That's right on target Bud, No worries. On high heaters you should hit the 160's about 2 - 2.5 hrs in. Once the flat and point are seperated, just toss the point back on too render down for 2-3 hrs. Start checking for tender in the flat about 90 min after foiling. Sounds like you are right on track.
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Thanks Bryan, damn this is why I love this website, "real-time" access to some of the best Qers around.

When would you recommend chopping the point, when the flat is tender?
 
Let it on as long as you can. I rendered the point last night for 3 hrs whole then another 2 hrs. once cubed for burnt ends lastnight, came out perfect. I offered the Cops some, but they just wanted me to turn down the music.
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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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<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

LowHeat-HighHeatBrisket.jpg
 
Here are some PICTURES. Seemed a little rare for 165 . . . belive it or not it's time for a beer run. Don't worry, I'm not driving . . .
 
Pics look great, yup that's what they look like at 160-165. It's always rare there where the two overlap. Looking forward to your thoughts on the high heat packer.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Nelson
Hey Bryan, are those Walmart briskets ?? Looks like the seal is broken on the middle one although it doesn't look like its been that way long. </div></BLOCKQUOTE>
Yep it was broken and asked a stock person what they do with them, she said be right back. We throw em out. I said I really wanted it, can you give it to me for a reduced rate. Came back with how about 1/2 price. Yup I'll take it. It was cooked, eaten, and it's long gone, was just fine. The meat was still bright red and not turning brown yet from being exposed to air.
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OK about 1:15 after foiling the flat is around 180 and point is 178. Not quite tender but getting close. First difference I'm noticing is the lack of bark, but I've got to remind myself, compromises even in BBQ.

Just updated the pictures . . .
 
That looks good Larry, but I have to say that the Wagyu from yesterday looked abafrigginbeautifulistic, that was a real nice piece of meat...wow...

This packer looks lonely on the new 'que, heh?
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You need a bigger packager there!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
First difference I'm noticing is the lack of bark, </div></BLOCKQUOTE>
Yep, that's the only downside if you want to call it that with a high heat brisket. Pics look great Bud.
 
Great looking meat you've got right there.

However....

Flat-point-render-chopped-burnt-foil-no foil-what temp point-what temp flat-separate how-separate where...

It just confuses me. Maybe I'll just buy one and stick it on the cooker.
 
Alan, you are so right. That tri whether you want to call it Kobe, American Kobe or WAGYU was amazing. I honestly don't know how a piece of meat gets any better than that. Regardless if it's feed and killed in Kobe. From the article you sent me it really sounds like that's more of a formality since Harris Ranch is growing them right here in the valley . . . now I just need to get a brisket from the same cow!!

Just checked the brisket, not quite tender, sitting around 185 both flat and point. So how long should I let a high temp brisket rest in foil?

BTW, this Kamado is killer! Once you get that ceramic heated up she just sits there. Can't wait to hook the Stoker up to her, but I'm going to learn temp control on her first.

While on the beer run (how do you buy 3 18 packs of beer on Friday and have to do a beer run on Monday?) and picked up 15 lbs of chicken thighs to do for the week. SO has me on a diet during the week, weekends are mine!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
So how long should I let a high temp brisket rest in foil? </div></BLOCKQUOTE>
Min of a 1/2 hr up to an hr.
 
Pictures updated.

Ken, look at the updated pictures and you'll see the benefit in seperating the point from the flat. How good to those ends look, and they have a couple of hours yet to go. I did a chipotle, honey and #5 sauce on them. Honestly, prior to seeing some of Bryan's cubed point pictures we used to throw the point away as it was so full of fat. Did this with my last brisket and these pieces went like crazy!!
 
Larry,

I'm waiting for those burnt ends to finish...they look good, I've been dying to try it, but didn't do it a couple weeks ago...this week no briskets...:-(

What do you put on the ends? Do you scrape the fat off and toss in there with them?

D Nelson,

+1 on the bark, but Larry knew that going in, and points out that life is full of compromises...looks worth trying though, IMO, but I do like the bark myself.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Nelson (blaze1024):
I'm not to sure about separating the point from the flat at 165. You seam to lose most of your rub in the posses, Not only that but its much harder to find the separation at 165 and you lose a lot of heat and internal moisture. What about waiting until the flat is done and separating the point just prior to foiling. That way you don't lose so much heat and the seperation is much easer. </div></BLOCKQUOTE>
I've been seperating at 130º putting rub on the bald spot then taking it to 165º with the bald spot facing the hot coals then foiling. Works great and it seperates very easy at the 130º internal temp.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The one thing I really dislike about this method and I consider it to be a huge draw back is the lack of tasty bark. </div></BLOCKQUOTE>
You can pull the brisket from the foil pre-tender and return it to the cooker to firm the bark. If you wish, sprinkle more rub on at that point. At high heat it won't take long.

Me, I don't separate till serving time. The point gets stashed to finish at a future time, either to be turned into something else (most often) or pulled/chopped.
 
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