High Heat Brisket Flat from BJs THANKS!!

[dwayne e]

This is another thank you to the members of the tvwbb. I prepared a flat from BJs over the weekend using the high heat method.

I started with a ring about 3/4 full with K and added 1/4 chimney of comp K (I ran out of reg K). I had all of the vents open and the lid thermometer was pegged!

It was a 9.5lb flat (I trimmed it) and it took about 1 1/2 hours to get to 175 degrees internal temp. At this point, I foiled it until it was fork tender (another 2 hours or so). The lid thermometer never went below 300 degrees throughout the entire cook.

The end result was a perfect brisket in my estimation. The meat was TENDER and tasty. The bark was a little soft due to the foiling process; however, it was still quite palatable and flavorful. Next time I'd consider finishing out of the foil to crisp it up a bit; however, I'm not sure I want to mess with a good thing. There was a small "faux point" left on one of the ends and it pulled away easily and can only be described as the best pot roast ever!!

My wife's initial reaction was "we gotta buy another one of them!!".

Again, thanks for the advice. I am a high heat believer!!!!!

 

[Stefan B]

Right on Dwayne!

Wat no pic's of the event??

 

[dwayne e]

nahhhhhhhh.........came home Sunday late and was under the gun to "get er done".

that was the cool thing about the cook......virtually no planning......I unwrapped the brisket, trimmed and rubbed while the cooker was coming up to temp.....and then right onto the cooker.......quick and EASY!!

 

[Tim L.]

Dwayne- glad to hear it worked out well for you. Kevin will be proud to hear you went basically straight from fridge to smoker without fussing with any marinades, etc. Seems to definitely validate that method.

What do you mean by "lid thermometer was pegged"?

 

[dwayne e]

it was reading past the last number.......maxed out........I closed one of the bottom vents and it settled in between 350-375.