Todd Randall
TVWBB Pro
It's about 11AM and I headed out to the hardware store to buy a new leaf blower. Feeling kinda hungry. Lucky me, I just happen to be going past BJs on my way. Hmmm, I think I'll try that high heat brisket, a la KK, which I've read so many happy stories about. Well, if I'm going to cook one, might as well cook two. Problem is, I couldn't find two of the same size and dimensions that I like. Those loin backs in the case next door look yummy. Ya, that's what we'll do, high heat those suckers too, why not? So I picked up a cryo of BBs.
In my search of trying to always find the easiest way and the least amount of work involved, I did barely any prep to this meal. No plan whatsoever for this cook (which is unlike me, the Gemini side of my brain must have kicked in this morning). So, no trimming of the brisky. Dryed it off, rubbed it down with Texas BBQ Rub brisket blend. Ribs, those didn't fair much better. I removed the skin membrane on the back, rubbed down with original Texas BBQ Rub.
They looked like this:
Brisket
Ribs
Out to back patio. Full ring of unlit, 2 chunks of apple, 1 chunk of cherry.
Counted out 30 briqs and fired them up.
Laid those over top my full ring and spread around.
Brisket was down low.
Ribs up top.
Put her all together.
All three bottom vents were 100% open, access door an inch or more open, foiled empty stock water pan. Hit 300 in about 25 minutes. Hit 375 15 minutes later when I checked again at which point I closed the door and 1 vent. Dropped back to 290, reopened the one vent so all 3 were 100% again. She held 340.
After about 1 hour 25 minutes I decided to foil the ribs. Here's how they looked then.
Backs staying in foil for about 50 minutes, maybe a bit less. I un-foiled them, put them back on for 20 more minutes or thereabouts to firm up a bit.
Pulled them at grand total time of 2 hours, 40 minutes.
Here's two pics.
On the rack.
On the tray.
When I pulled the ribs, I foiled the brisket flat.
Before I did that though, I snapped this pick of it still down on the lower rack.
Here's a pic of 1/2 rack (before I inhaled it) on a plate. Terrible pic, but the only one I took of ribs on the plate. They were really good, no sauce because I didn't have any. The wife like them too. Perfect flavor with the rub and wood combo.
Even the boy approved
He liked that rib meat!
Ok, brisket is done, rested, sliced, and dinner is over
Not my best brisket. I need to learn to trust my first instinct with brisket. I fork tested it a couple times, the one at the 4.5 hour mark was fork tender, but I said to myself, I think it can be fork tender-er. I gave it 20 more minutes (4 hours 50 minutes total time, 2 hours 20 minutes in foil), and when I tested it then, it felt great. Nice and tender, still juices running out of it. I wrapped it back up and rested it on the counter for 1 hour. But, it was a tad over tender, falling apart, and a bit on the dry side. Nothing un-editable, but not my best. I'm ok with it though for the first HH brisket I've tried, and I always eat brisket with a habenaro bbq sauce, so no biggie. I also got about 1/2 cup of drippings, which I'll chill in the fridge overnight, and when I go to vac seal everything tomorrow, I'll smear it on the brisket before the deep freeze.
Here's the brisket right when I pulled it off the wsm.
Here it is after it's rest.
A few slices.
And a brisky sandwich for dinner with a side of brisket
3 racks BBs and a 8 lb brisket flat, 6 hours from prep to finish to pretty much cleaned up. I can see the usefulness of this technique. I will be trying it again
Todd
In my search of trying to always find the easiest way and the least amount of work involved, I did barely any prep to this meal. No plan whatsoever for this cook (which is unlike me, the Gemini side of my brain must have kicked in this morning). So, no trimming of the brisky. Dryed it off, rubbed it down with Texas BBQ Rub brisket blend. Ribs, those didn't fair much better. I removed the skin membrane on the back, rubbed down with original Texas BBQ Rub.
They looked like this:
Brisket
Ribs
Out to back patio. Full ring of unlit, 2 chunks of apple, 1 chunk of cherry.
Counted out 30 briqs and fired them up.
Laid those over top my full ring and spread around.
Brisket was down low.
Ribs up top.
Put her all together.
All three bottom vents were 100% open, access door an inch or more open, foiled empty stock water pan. Hit 300 in about 25 minutes. Hit 375 15 minutes later when I checked again at which point I closed the door and 1 vent. Dropped back to 290, reopened the one vent so all 3 were 100% again. She held 340.
After about 1 hour 25 minutes I decided to foil the ribs. Here's how they looked then.
Backs staying in foil for about 50 minutes, maybe a bit less. I un-foiled them, put them back on for 20 more minutes or thereabouts to firm up a bit.
Pulled them at grand total time of 2 hours, 40 minutes.
Here's two pics.
On the rack.
On the tray.
When I pulled the ribs, I foiled the brisket flat.
Before I did that though, I snapped this pick of it still down on the lower rack.
Here's a pic of 1/2 rack (before I inhaled it) on a plate. Terrible pic, but the only one I took of ribs on the plate. They were really good, no sauce because I didn't have any. The wife like them too. Perfect flavor with the rub and wood combo.
Even the boy approved
He liked that rib meat!
Ok, brisket is done, rested, sliced, and dinner is over
Here's the brisket right when I pulled it off the wsm.
Here it is after it's rest.
A few slices.
And a brisky sandwich for dinner with a side of brisket
3 racks BBs and a 8 lb brisket flat, 6 hours from prep to finish to pretty much cleaned up. I can see the usefulness of this technique. I will be trying it again
Todd
