My kosher butcher gave me a beautiful deckel, essentially the brisket point, a few days ago. I've done many full packer briskets, but not just the point. This was a big one, 7 pounds. I decided to give it the high heat treatment.
I marinated it overnight in Guiness, Apple Juice and Balsamic. With minced garlic and sun dried tomatoes. I reserved the marinade and boiled it. Here it is before I put in the garlic slivers and before I applied the rub (instant espresso, brown sugar, garlic powder and chili powder).
[/url] 20131013_093631 by gilaadm, on Flickr[/IMG]
Since this is thinner than a full packer, and has fat on both sides, I decided to turn it over after 1 hour of smoking. And I realized that one end was rather thin, so I foiled that end after I turned it over, in order to protect that end from turning into jerky. I spritzed it with Apple Juice at this point.
[/url] 20131013_130449 by gilaadm, on Flickr[/IMG]
After another hour and a half it was at 170 degrees. I got the marinade up to a boil again, put the marinade into a foil pan, put in the brisket and tightly foiled it. Just in case I put it into two foil pans -- never want to lose juice!
After another 2 hours It was hitting 200. I tested it and it was fork tender. I let it rest for a while, still foiled. It was perfect.
[/url] 20131013_160539 by gilaadm, on Flickr[/IMG]
The high heat method is great. I've done many briskets both by midnight low and slow, and by high heat. I enjoy doing both, but I think I'm starting to favor the high heat process. The brisket is always tender and juicy, never dry.
As far as using just the deckel instead of the whole packer, I have to say that this was like butter. So tender and juicy. Incredibly flavorful. But since I like making burnt ends I'll probably still do a lot of whole packers, low and slow, so that I can separate the point to make burnt ends.
I marinated it overnight in Guiness, Apple Juice and Balsamic. With minced garlic and sun dried tomatoes. I reserved the marinade and boiled it. Here it is before I put in the garlic slivers and before I applied the rub (instant espresso, brown sugar, garlic powder and chili powder).
Since this is thinner than a full packer, and has fat on both sides, I decided to turn it over after 1 hour of smoking. And I realized that one end was rather thin, so I foiled that end after I turned it over, in order to protect that end from turning into jerky. I spritzed it with Apple Juice at this point.
After another hour and a half it was at 170 degrees. I got the marinade up to a boil again, put the marinade into a foil pan, put in the brisket and tightly foiled it. Just in case I put it into two foil pans -- never want to lose juice!
After another 2 hours It was hitting 200. I tested it and it was fork tender. I let it rest for a while, still foiled. It was perfect.
The high heat method is great. I've done many briskets both by midnight low and slow, and by high heat. I enjoy doing both, but I think I'm starting to favor the high heat process. The brisket is always tender and juicy, never dry.
As far as using just the deckel instead of the whole packer, I have to say that this was like butter. So tender and juicy. Incredibly flavorful. But since I like making burnt ends I'll probably still do a lot of whole packers, low and slow, so that I can separate the point to make burnt ends.
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