High temp brisket 3.5 hrs into it


 
D

DavidD

TVWBB Super Fan
this is my first brisket and i went with the HT method. Learned a few things along the way. One, I under-estimated the amt of kingsford i needed, believing it was a 4 hr cook so a full ring wasn't necessary. Wrong, b/c of the high temp, the coals burn faster, duh. Also, I loaded the meat way before the temps in teh smoker came up so I cooked unfoiled a little longer. At 2 hrs 20 min, I was at 164 degrees and went ahead and foiled. Plan to cook another 2 hours, maybe slightly longer with foil.

Also, I went heavy on the wood in the beginning since I would only have two hours to create the smoke ring and add the smoke flavor...hopefully this is ok.

I've had a hard time keeping the temps up. I'm sure the lump would run hotter but with reg kingsford, I am having to keep a decent crack in the lid to keep 325 degrees. My door won't stay open so I tipping the lid.

I am hopeful this brisket comes out ok, we'll now soon enough.
 
way to go david, I am 1 hr into 10 racks of ribs, got both wsm going, one doing BRITU with water and the other doing both versions of the 4 stage competition ribs. its going to be tight, have to be at dinner at 6 pm
I am looking foward to see what they think.
I need to sneak out of party to do some shopping too. that will be interesting
 
David, you'll be fine.

Judge by tender and not temp if the brisket is foiled. The foil will give you high readings.

I've had HH's go anywhere from just over 3.5 to almost 5 hours (usually because of a delay of sorts in getting temps up).
 
hey eric got one from big bobs bbq book. which is very similar to this, off food network
competition bbq ribs
Ingredients
4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
Second Stage:
3/4 cup apple juice per slab
3/4 cup grape juice per slab
Third Stage:
2 tbs of First Stage rub
1 tbs brown sugar
Finishing Glaze:
3/4 cup Big Bob Gibson Championship Red Sauce or your favorite sauce
1/4 cup honey
Directions
Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

indirect heat on the grill to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on the grill close the lid and cook indirect heat for 2 hours 15 minutes.

Remove ribs from grill. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 3/4 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the grill for 1 hour.

Remove wrapped ribs from grill. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered on the grill meat-side up for 30 minutes.

Remove ribs from grill and increase temp temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs over heat for 10 - 15 minutes, or until sauce caramelizes.

the one in the book is identicle rub except the amounts

2 tbs dark brown sugar
2 tbs paprika
1 tbs cup garlic salt
1 1/2 tsp onion salt
1 1/2 tsp chili powder
3/4 tsp cayenne pepper
3/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp white pepper
1/8 tsp cumin

I did them on my 22 wsm , had no water put a foiled clay saucer in water pan. used 4 chunks hickory an two chunks cherry. I used white grape juce, and used kc original bbq sauceon one and sweety baby rays on the other. they both tasted real good. not to sweet and just a little heat.I liked the one with less paprika.
and I lucked out and still had some left over for later.
give them a try, its worth the time
let me know how it turns out.
merry christmas
 
It turned out to be fantastic. I am amazed at what a great, simple process the HT brisket cook is. I used the rub ingredients from the Midnight Brisket on this site and loved it.

The total cook time was just less than 4.5 hrs. When I pulled the brisket the internal temp was 210, a little higher than I expected, but the meat was very tender and super moist. The smoke ring was thin, about 1/8 to 3/16 but the smoke flavor was terrific.

With all that said, this is my first brisket so I'm not expert, but my wife and I both agreed, it was the best brisket either of us ever had. My dinner guests agreed.

Thanks to all of those who shared this recipe, KK in particular.
 
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