High Heat Brisket

[Bill Schultz]

So tomorrow I will be following Bob Samples time based brisket cook and am looking forward to learning something new. So 13.6 lb Black Angus Choice Brisket I have been wet aging for a month now. She looks beautiful, trimmed her up and injected with a 50/50 mix of Worcestershire and Beef Broth and rubbed with my Texas Rub.
Tomorrow I will be cooking on lump at 350 in the WSM for two hours and foiling for approx 2hrs and then checking for tenderness after that. Figuring 5-6 hrs for the cook. Pics to follow tomorow

 

[Bill - Bigbill]

Can't wait to see the results.

 

[Mike Coffman]

Looks guuuud enough to eat right now Bill!

 

[Paul Kastner]

sounds like a man with a plan.

 

[Tony R]

Nice!......

 

[John Solak]

Looking forward to it!!

 

[Gregory R]

Oh, this is going to be good!!!

 

[Mike Cosgrove]

Cant wait to see it!

 

[Bill Schultz]

OK, going a little different here, using lump, and pecan wood except I buried them in the charcoal except for one for the initial smokiness. Pouring rain here off and on as T Cells blow by.

Got the temp to 350 and the meat is on with a sprinkle of extra rub on top, on at 1015 and will foil at 1215 as per Mr. Sample's method

 

[Bob Sample]

Your probably going to be done in about 4hrs. If it's not done in 4 check every 15 minutes. The method is actually Kevin Kruger's but he's not around much anymore. Good luck.

 

[Bill Schultz]

So, two hours down, internal at 165, foiled with a little AJ and ACV and back on for another two hours at same temp

As they say time for a pop with some of my favorite from Founders Brewery

 

[Bill Schultz]

Bob the bark is very moist, do you cook it uncovered at all to tighten that up?

 

[russ olin]

Looks nice, keep the pictures coming.

 

[Bob Sample]

Check for done at the 11/2 hour mark and if it's close to done you can remove from the foil to try and firm up the bark. Make sure you don't overcook just to try and finish with good bark. I usually just use salt, pepper, and course ground garlic and onion flakes so I don't get much bark anyways.

 

[Bill Schultz]

So my favorite bean combo on the smoker, Bush Baked and Goya Black Beans with some Jalapenos sliced in. And the CEO's famous Corn Bread both on the smoker

WSM holding a steady 375ish, I ever tell you how much I love my WSM

 

[Gregory R]

Bill, this just keeps on getting better and better . . .

 

[Bill Schultz]

More surprises coming my Friend, wish these T Storms would go away

 

[Curt Davis]

Cornbread on the smoker. That is a neat idea. I have always done it on the grill how long did it take? Food is looking great.

 

[Bill Schultz]

Just pulled it Curt, about 25 minutes due to the fact I am doing high heat brisket today at 375. Obviously much longer at 225-275

 

[Jim Lampe]

Bill, those BEANS look AWESOME!
Cannot WAIT to see this sliced Briskie!