High Heat Brisket

[Dwain Pannell]

An Army buddy retired after 22+ years so we threw him a shin dig. My contribution was a brisket. More than one guy said it's the best they ever had. Now I got the big head! LOL

Wally World brisket:

trimming 3+ lbs of fat:

seasoned with Black's:

A full ring and a full large chimney of lit, empty water pan, for 325 - 375*F:

fat side down until 170*F internal

fat side up in the pan covered with foil

and there you have it. It was GUUUUD! LOL

 

[ChuckO]

Looks dang good, what was the final internal and how long unfoilded and then foiled?

 

[Ed M.]

I'll trust you, that is was GUUUUD...............but I sure wish I could sample a slice or twelve, just to make sure!!

Nicely done, Dwain!

 

[Dwain Pannell]

Looks dang good, what was the final internal and how long unfoilded and then foiled?

I use temp only as an indicator of doneness. The true test is the probe. I think it was probe tender at 205*F. I think it went on at 0700, foiled at 1100, and done at 1400.

 

[ChuckO]

Wow! Five hours, that's amazing. Might have to try that. Nicely done, nicely done!

 

[Dwain Pannell]

Wow! Five hours, that's amazing. Might have to try that. Nicely done, nicely done!

0700 to 1400 = 7 hours. After doing a few high heat briskets I'll never do another one low n slow.

 

[ChuckO]

Oops never really was all that good with the clock

 

[Dean V]

That looks good and my next one will be high heat.

 

[Jose Suro]

The end result looks really good!!

 

[Tony R]

I'm loving all your recent post my friend. Now I'm craving some brisket.

 

[Freddie Beavers]

Wow, that looks great!

 

[James N]

Congrats to your friend on his retirement & you on a mighty fine brisket.

 

[RJ Banks]

Great job. I'm with you. After doing HH, I will not go back to low and slow brisket.

 

[Rich Dahl]

Dwain you're the man! Would love to try a brisket but with just the two of us it doesn't make sense to me.

 

[Barb D]

Awesome job on the BB, that was one very nice piece of meat great job.

 

[Dean V]

hey Dwain, whats up with foiling the probe cables? I've never done that.

 

[Dustin Dorsey]

Gorgeous brisket. I'm going to have to try a HH at some point.

 

[Cliff Bartlett]

Very nice, Dwain. I love those briskets from Wal Mart. Have a couple in the freezer. Yours prodded me to pull one out.

 

[Teddy J.]

That brisket looks great. Those packers look right at home on the 22.5", no more wedging it between the grill grate handles!

Dwain you're the man! Would love to try a brisket but with just the two of us it doesn't make sense to me.

Rich, you can use the leftovers for multiple other meals and freeze what you don't eat. It reheats really well.

 

[John Solak]

Very nice hunk of beef, but wow thats expensive for brisket!!