High Heat Brisket Question


 
RDOwens

RDOwens

TVWBB Super Fan
I've never cooked brisket before. I've been reading and am going to do a high heat brisket as described here by Kevin, Bryan, Craig et al.

As I inspected the brisket, I found a fat deposit on the opposite side of the fat cap that is sizable. Do I cut that off prior to smoking?

3687637958_03a3735f0b.jpg
 
RD, I think it's called the "corn" or something like that. I always trim it off because it doesn't render down. I cut it off down to the meat . It allows me to put more rub on the brisket
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
RD, I always trim it off because it doesn't render down. I cut it off down to the meat . It allows me to put more rub on the brisket </div></BLOCKQUOTE>
Yep, I cut it off as well.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B:
Is that the finished product and how long total did you make it for? </div></BLOCKQUOTE>
Vince, No it's not finished. RD is doing a High Heat brisket cook. The pic is after 2.5 hrs. at high heat, when you wrap the brisket in foil and continue too cook till tender.
icon_wink.gif
 
Thats what I thought. Thanks Brian. I actually posted and then edited my post to change my question. When I first read his post I was like that was fast. Then looked at his first post and the last looking at the times posted and was like no way is that ready! LOL I jumped the gun! Vince
 
What is fork tender? I can slide a fork through the middle without resistance. The end and the point provide resistance.

It's been 4h15m.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens:
What is fork tender? I can slide a fork through the middle without resistance. The end and the point provide resistance.

It's been 4h15m. </div></BLOCKQUOTE>
Mine take 4.5-5 hrs so you're real close RD. I describe it like a fork or probe going into room temp butter. Now not half melted room temp butter. You are feeling for little to no resistance. When it's still tough, you can feel the prongs/probe crunching as it goes through the meat, it should be effortless.
 
Done! The brisket was very tasty. Even my wife was impressed. I pulled it off at 4.5 hours. I let it rest about 30 minutes as I finished up the rest of dinner (Roadside Chicken and Hobo Dinners). I made the No. 5 sauce to accompany this.

As I said, this was my first brisket. As such, carving was a mess. Carving is definitely a weak skill in my repertoire. I knew to cut across the grain. The brisket was very tender. There was not the beautiful smoke ring others post. I doubled the amount of wood in the WSM to accommodate the short cook. I had to reverse the door to get the temp up high enough and smoke poured out. Even then I was only at about 320, so I pried the door open a little more until it pegged at 350.

My carving was a bit uneven. When I hit the point, it took a cut or two before I realized how this separates. D'oh! Someone point me to how to prepare burnt ends. There is plenty here.

I had a couple brisket sandwiches. I was happy with the tenderness and the flavor. I used a Raichlen rub from How to Grill. I also had a mopping sauce. I didn't think that through. I mopped twice before I foiled. He calls for mopping four times. Oh well.

We have plenty of leftovers. I am stuffed and happy to have this first brisket behind me.

3687954855_39ec5af085.jpg


Happy Independence Day!

3688863334_5d12397454.jpg
 
Brisket looks great there RD, nice job. A nice sharp slicer knife works wonders for brisket. I have a Forschner 14" Granton edge slicer that works very well on briskets, and it doesn't break the bank. The Strawberries look
icon_cool.gif

Here's wher I bought mine, great Co to deal with, and good prices with free shipping on orders over $49.00 I buy my Calphalon pans there as well. Link to slicer knife.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens:
Someone point me to how to prepare burnt ends. </div></BLOCKQUOTE>
RD, When doing a high heat packer, I seperate the flat from the point at around 125-130º theese days. I put more rub on the bald spots where the 2 were joined and the put the point on the lower grate, and the flat with the fresh rub on facing down towards the coals. This will get it to set-up before you foil the flat at 160-165º internal temp. When the flat is done, and it's resting, take off the point and cube it up, and I place them in a half foil pan. I sprinkle some more rub on and continue too cook for another 2-3 hrs stirring them about every 45min. Once they get nice and dark, you can put on the BBQ sauce and cook for another 20-30 min, no longer or the sauce will burn and the burnt ends will be very bitter. I usually drain off most of the fat before saucing. Here's a link to one of my posts has has some pics of the whole process. HTH
 
You must log in or register to reply here.

 

Back
Top