Jay Turner
TVWBB Member
So I enthusiastically tried the high heat brisket method I've read about and it didn't work out for me very well. I don't exactly know what went wrong. Some observations and theories:
1. The brisket was a low "choice" grade brisket packer
2. I foiled the brisket at 170 and tons of moisture came out in the foil
3. Smoke flavor was sharply diminished
4. Bark formation was very poor probably because the large amount of liquid kept it from firming up
5. I may have pulled it out too soon because it was not that tender
6. Rested for 30 minutes and the brisket was very juicy
7. It was okay between a couple of slices of bread with some cheddar and mayo, as long as I thought of it as roast beef and not bbq brisket
I'm all for trying new techniques and loved the idea of being able to cook a brisket in such a short amount of time. I think I might have been able to form some bark if I had put it back on the smoker, but I don't know what I could have done to make it have more smoke flavor. To be fair, my friends and I like a lot of smoke (I used hickory).
The WSM performed very well and kept temp right on (approx 320). I foiled at 170 and tried to pull it when I thought the time was right, but I think I may have pulled it too soon.
In conclusion, I think I will stick with my tried and true low and slow. I do agree that the meat selection is very important in being able to cook a brisket for so long and get it to turn out right. I think I'll just stick with getting the best cuts of meat and doing what's gotten the crowd excited so many times before. I'll probably try it again next time the moon (and my beer mug) is full.
1. The brisket was a low "choice" grade brisket packer
2. I foiled the brisket at 170 and tons of moisture came out in the foil
3. Smoke flavor was sharply diminished
4. Bark formation was very poor probably because the large amount of liquid kept it from firming up
5. I may have pulled it out too soon because it was not that tender
6. Rested for 30 minutes and the brisket was very juicy
7. It was okay between a couple of slices of bread with some cheddar and mayo, as long as I thought of it as roast beef and not bbq brisket
I'm all for trying new techniques and loved the idea of being able to cook a brisket in such a short amount of time. I think I might have been able to form some bark if I had put it back on the smoker, but I don't know what I could have done to make it have more smoke flavor. To be fair, my friends and I like a lot of smoke (I used hickory).
The WSM performed very well and kept temp right on (approx 320). I foiled at 170 and tried to pull it when I thought the time was right, but I think I may have pulled it too soon.
In conclusion, I think I will stick with my tried and true low and slow. I do agree that the meat selection is very important in being able to cook a brisket for so long and get it to turn out right. I think I'll just stick with getting the best cuts of meat and doing what's gotten the crowd excited so many times before. I'll probably try it again next time the moon (and my beer mug) is full.