High Heat Brisket


 
So the non meat eating SIL came for dinner tonight so I smoked her a nice piece of salmon with some fresh ginger, lemon zest and a little bit of brown sugar

DSC_0588_zps94c8e988.jpg


The brisket came out great, tender and juicy, just a little over five hours

DSC_0589_zpsb1bfc88b.jpg


The meal in total was superb, the bean dish, the CEO's corn bread and her fresh from the garden salad. My SIL brought a grilled eggplant dish and she loved the salmon. The CEO's potato salad was killer with the addition of some fresh beans

DSC_0592_zps20febb69.jpg


My BIL brought his home made wine and there was a bunch of h'orderves from the CEO as usual
Pull up a chair, your plate

DSC_0593_zps15c14150.jpg


Mr. Lampe this is the Rum I was referring to earlier, very nice

DSC_0594_zps97fa9a48.jpg


And Bob this is to you Sir, thanks for the advise

DSC_0595_zps09fc4bf8.jpg
 
Last edited:
So worth the build up Bill!! The brisket looks awesome and the sides terrific. Beautiful table full of food and thanks for the heaping plate!! Well done buddy, well done!! Rum looks gooood!!!!!
 
Looks like a fantastic cook for the family. Good drinks, good food, good company!

Did you use this method or some other? http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation
 
Last edited:
No particular recipe Dwain, went by Bod Sample's advise on the cook as listed here in this post. I used my regular rubs and no paste's.
One thing that I am not sure if it is from the steaming from foiling or the cut of meat but I noticed there is a different texture to this brisket, more like a chuck stew meat grain than the low and slow briskets I have done in the past. Taste and tenderness was very good.
I never used this type of beef before so it might be that.
You learn something everyday.
 
Great looking brisket, Bill. Excellent job !!! :wsm:

On the texture question... might be in how it was sliced. The grain of the point and flat run at approx 90 degrees to one another.
 
I think @ 5 hours it might've been just a touch "overdone".... Mine have taken 4.25 to 4.5 @ ~275F+ when I follow the HH method, but there's lots of other variables I'm sure (mine's an older 18.5" wsm, I'm @ 4500' elevation, I just use a thermometer I drilled in but never calibrated, etc)
 
Thanks Guys, and Bob I do the Texas Turn for mine and had the grain marked out well ( had the tip cut after the trim, no mistakes), it was all cut across the grain. It was probably just the grain texture of this piece of meat. Sure tasted good and pulled apart real fine.
 
Nah Clint, after 4 hrs as per my Friends advise I checked for tenderness only every fifteen minutes, watched it walk down the flat and pulled when it was all tender.
 
Bill,

You're probably right.
Also... kinda fun feeling the flat getting tender. ;)

Great cook, pitmaster !

Happy Labor Day to you and yours.
 
Thanks Bob, and with the cooks i have seen on this site this weekend a lot of pitmasters were busy and were cooking fools. Love it.
 
Glad it turned out to your liking. I may have said it in Rob's post but this is Kevin Kruger's which I stole. Want credit to go where credit it is due.
 
Thanks Jerome. Next up Some brisket chilli, brisket sandwiches and tonight some warmed up brisket with those beans, I squirreled away just enough.
 
You must log in or register to reply here.

 

Back
Top