HOT FAST QUICK Brisket, on my first attempt? I must be mad!


 
J

James Hardacre (Slimjim)

New member
Right, here we go, following my success of the first smoke (Short Beef Ribs) I am going for a Hot QUICK Brisket attempt. Only 5 hours!.

Picked up a rather large brisket from G. N. Badley and got on with it.

Scored the fat a little, in the thick places and stated on the rub.
AARRGGGHHH, needed some "pure chilli" powder and I didn't have any.


So, pulled out a bag of dried Bird eyes... threw them in the Thermomix and bang! Job done.


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Sieve out the big bits...

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Add to the ever growing collection of spices on the magnetic fridge rack.
(CAN NOT recommend these enough, SO easy to see & store)
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Make up the rub, with no sugar (for a high temp cook)
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Score the fat
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Rub it in... job done.
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Just gotta get up in the morning and have a go. :)
 
I haven't seen a brisket scored like that before--the results should be interesting.

Good luck on the high heat cook! Can't wait for the photos.
 
Are you sure you're new to this? Looks like you have a winner ready to go.
I'm a little curious as to how hot the birds eyes will be. As a dried chili, they make cayenne look pretty tame.
 
Drew Indy said:
Are you sure you're new to this? Looks like you have a winner ready to go.
I'm a little curious as to how hot the birds eyes will be. As a dried chili, they make cayenne look pretty tame.
Click to expand...
Ha! Yup, totally new to smoking Drew!
Saying that, I have been a cook on and off for years (when I was younger) working in pubs and grills to pay for petrol money while I was at college & Uni.
Plus, my wife and I cook a lot at home. Usually a full meal, from scratch, every night.

Seems like these skills are going to transfer pretty well to this smoking mularky. 😎
 
Jimbo.
Looking forward to yur brisket mate. Looking good so far.
I was also up at sparrow's f@rt this morning, smoking a PopesEye Buffalo Roast for the In-Laws & Co. who are invading Chez TonyUK this afternoon.
 
Bit of progress....



Light 'em up

B1Start.jpg




Four apple, two hickory

B2Wood.jpg




JUST fits

B4MeatOn.jpg




Proper smoke, billowing

B5Smoke.jpg




Propped open for 325-375

B6Prop.jpg




2.5 hours so far, sitting at 250/265 so far!
Very close to 170 (165 internal right now)



More pics to follow.
 
Right... 13:00, it hit 170 internal.

So whipped it off, flipped it over (so fat side up) wrapped it nice and tight, then back on the heat (350ish) for another 2-3 hours, till it passes "the butter" test.

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Doesn't look like any brisket I have seen on any of the forums! But we shall see how it does. :cool:
 
Oooops!! Well, 6 hours after starting, my hot quick brisket is off the WSM!

Made a pretty rookie mistake (as per usual) .... Did the "butter" test with my Thermapen ...
Went straight through the meat and out the foil the other side!!! So half my precious meat juice poured out the bottom into my water pan. Damn!!!




But in the upside, this thing is like butter. 😎
All wrapped in (new) foil and towels, resting in the cool box.


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B10Juice.jpg
 
So, the results of the HH brisket.
(6 hour cook, 2 hour rest)

1. Wow, it's hot! Those Birds Eye chillies really sunk in!
I like hot stuff but this was just starting to edge over into the too hot side.
Saying that, just scrape off the (wet) bark and it was perfect.

2. Super smokey, really rich and tasty, even fighting the chilli flavour.

3. The texture is perfect! Soft, supple, flakey, succulent.
Will be doing it again, same piece of meat.
When switching to the foil half way through, I think I'd cut off the thin section and put it on the lower grill, for "burnt ends"

Very, very happy.

B11Done.jpg



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