High Heat Flat On, Then Fatties


 
B

Bryan S

TVWBB Olympian
On my last peppercorn brisket cook, I had time to kill so I got on the bike and rode up to Wal Mart in York. Sunday morning is a great time to be out on the bike, the roads are empty.
icon_cool.gif
I needed to get 2 #10 cans of Bush's Baked Beans and spotted a small packer in the case, most were 11lbs. and up. It came in at 8.01 lbs so I picked it up. It's been in the beer fridge for the last 3-4 weeks and since I have off today, fig I would cook it up. I seperated the flat from the point and rubbed it down with Texas BBQ Rub Brisket Blend. The Comepetitor is set @325º. I'm cooking fat cap down over Humphrey's and a few small pieces of skeet wood. I'll foil at 165º since this is untrimmed and cook till tender. I'm going to grind the point up for some burgers. Have a great day.
icon_smile.gif


HighHeatFlat.jpg
 
What did you do to make it look so red? I use the same rub a lot, don't get redish color. It's a nice change from basic brown.
icon_biggrin.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
What did you do to make it look so red? I use the same rub a lot, don't get redish color. It's a nice change from basic brown.
icon_biggrin.gif
</div></BLOCKQUOTE>
Dave, It's the Mesquite wood. Everytime I use skeet on brisket, or for grilling steaks (only 2 things is use skeet on) it turns the meat red, just like cherry wood does.
icon_wink.gif
 
One more - How is it that in the first picture, the brisket looks so wet? You use the W sauce with that rub? How much? Or is it something else like my eyes?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
One more - How is it that in the first picture, the brisket looks so wet? You use the W sauce with that rub? How much? Or is it something else like my eyes? </div></BLOCKQUOTE>
Dave, I put the rub on dry this time, then went out and dumped the lit on to the Hump. Put the WSM together and came back in and washed up the cutting board the flat was on and my knife and hands. Sat down and said, Oops, forgot to take a pic. It was prob on there for at least 15 min when I took the pic. It was very wet when the pic was taken.
 
Ok pulled the flat off and brining the WSM down to 235 to smoke up some fatties. Pulled the mid section off to make sure the mesquite wood was all burned up, and it was. Put in 3 small pieces of Hickory and 2 rolls Of Bob Evans, One Sage and one Maple.
icon_biggrin.gif


HighHeatFlat002.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
And they're rubbed with..... ?

Bill </div></BLOCKQUOTE>
Same rub as the brisket Bill, TX BB (old No. 2)
icon_biggrin.gif

The flat was so moist and just tender. Sliced nice and dind't fall apart. This was yet another awsome high heat brisket cook. Love those Wal Mart briskets for $1.67 lb.
icon_cool.gif


HighHeatFlat003.jpg


And the fatties are cooling down to take to work this week.

HighHeatFlat005.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
And they're rubbed with..... ?

Bill </div></BLOCKQUOTE>
Same rub as the brisket Bill, TX BB (old No. 2)
icon_biggrin.gif
</div></BLOCKQUOTE>
LOL! I still think of it as #2 and have to correct myself when posting about it.
icon_cool.gif


Looks GREAT!!

Bill
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Danny Parker:
oook looks like it went well. Got one question What kind of bike do you ride? </div></BLOCKQUOTE>
Danny, I have a 99 Road Glide.
 
Thanks, guys, it really came out good in my book. I took the Maple fattie to work today for my crew and a few others to sample. They loved it with a few eyes rolling back in their sockets. I also showed the pic of the sliced brisket, so moist and tender. The best response was it looks like wet... You can use your imagination on that one, quite the compliment in my book.
icon_biggrin.gif
 
Bryan, I'm still pretty new at this and have not done a packer yet. (I know that it's done when it's done) But what was your cook time on just the flat ? I've done several pork items and need to branch out into the beef side of the meat case.

Thanks,
 
You must log in or register to reply here.

 

Back
Top