Chris in Louisiana
TVWBB All-Star
I've done a few High Heat Briskets based on tips on this board. The one I did today is the best so far. Here are my notes and pics.
14.75 lbs brisket from Kroger; trimmed about 2.5 lbs. fat off.
Rubbed night before with black pepper, Kosher salt, onion powder, cumin, paprika, Cavender’s Greek Seasoning, etc.
Morning: Injected with beef broth.
Weather: Temp in 60s; wind 10 to 15 mph; had to use some wind blocking.
Filled charcoal ring with Stubb’s briquettes; removed a can full and lit it. Added the lit back on, plus about 8 chunks of hickory, apple, and cherry (just because I had all on hand).
Let all get lit well. Dry water pan (Some broken pizza stone pieces, draped in HD foil, in it.)
10:00 a.m. Meat on; vents 100%
10:30 WSM at 275; flipped door and propped on chimney starter to let more air in and increase the temp. See pic.
11:30 WSM up to 350; went down to 325 over the next hour
12:30 Added a few extra briquettes through the door with tongs. Just insurance because wind is whipping today. Don't usually need them.
1:30 Meat at 168 in the point (Have reached this stage in only 2.5 hours before; larger brisket and wind delayed it to 3.5 hours today)
Foiled brisket with a couple layers of Heavy Duty foil.
2:00 Put door back on since not in a rush. WSM went down to 250 or so after.
3:15 Thermopen went into point of brisket like it was butter. Read 210 in thick part of point. (I usually shoot for 195, but this worked out very well.)
Wrapped in a bath towel; put in foam ice chest.
6:30 p.m. Sliced with electric knife. Can drape a slice over a finger, and it will hang without breaking. Yet so tender it will come apart at a slight touch.
Meat is still very hot over 3 hours after coming off the WSM.
Best brisket results yet.
Tip: slice into middle of the point and eat the good moist point meat when it is hot. Eat the thin and less-moist flat for leftovers, though even the end of the flat was moist on this one.
14.75 lbs brisket from Kroger; trimmed about 2.5 lbs. fat off.
Rubbed night before with black pepper, Kosher salt, onion powder, cumin, paprika, Cavender’s Greek Seasoning, etc.
Morning: Injected with beef broth.
Weather: Temp in 60s; wind 10 to 15 mph; had to use some wind blocking.
Filled charcoal ring with Stubb’s briquettes; removed a can full and lit it. Added the lit back on, plus about 8 chunks of hickory, apple, and cherry (just because I had all on hand).
Let all get lit well. Dry water pan (Some broken pizza stone pieces, draped in HD foil, in it.)
10:00 a.m. Meat on; vents 100%
10:30 WSM at 275; flipped door and propped on chimney starter to let more air in and increase the temp. See pic.
11:30 WSM up to 350; went down to 325 over the next hour
12:30 Added a few extra briquettes through the door with tongs. Just insurance because wind is whipping today. Don't usually need them.
1:30 Meat at 168 in the point (Have reached this stage in only 2.5 hours before; larger brisket and wind delayed it to 3.5 hours today)
Foiled brisket with a couple layers of Heavy Duty foil.
2:00 Put door back on since not in a rush. WSM went down to 250 or so after.
3:15 Thermopen went into point of brisket like it was butter. Read 210 in thick part of point. (I usually shoot for 195, but this worked out very well.)
Wrapped in a bath towel; put in foam ice chest.
6:30 p.m. Sliced with electric knife. Can drape a slice over a finger, and it will hang without breaking. Yet so tender it will come apart at a slight touch.
Meat is still very hot over 3 hours after coming off the WSM.
Best brisket results yet.
Tip: slice into middle of the point and eat the good moist point meat when it is hot. Eat the thin and less-moist flat for leftovers, though even the end of the flat was moist on this one.
