Chuck Tatham
TVWBB Member
Picked up a flat 6lb brisket from Costco the other day. had zero fat on it and was almost uniform in thickness throughout. My son was asking for brisket so I thought I would try it on high heat.
Did the rub in the high heat link on this site and left it over night. Folded it on itself (logic being a bit more thermal mass to avoid drying). Ran the WSM at 350 for two hours. The flat had unfolded as the meat tightened and was at about 170. Foiled it and ran for another 2.5 hours to 205. I was concerned as it was feeling very tough right along to getting over 200. When I pulled it it was starting to feel smoother to probing. Let it sit for about 20 mins and then sliced across the grain. Had about 1/4 inch of ring and was very good. Not too dry and quite tender without falling apart. I was surprised given it was pretty thin cut.
Anyway, high heat is great. Put it on at 2pm and was eating by 7.
BTW, the mild italian sausage from Costco on for 2 hours nets an excellent companion. Very very good and really picks up the smoke.
Did the rub in the high heat link on this site and left it over night. Folded it on itself (logic being a bit more thermal mass to avoid drying). Ran the WSM at 350 for two hours. The flat had unfolded as the meat tightened and was at about 170. Foiled it and ran for another 2.5 hours to 205. I was concerned as it was feeling very tough right along to getting over 200. When I pulled it it was starting to feel smoother to probing. Let it sit for about 20 mins and then sliced across the grain. Had about 1/4 inch of ring and was very good. Not too dry and quite tender without falling apart. I was surprised given it was pretty thin cut.
Anyway, high heat is great. Put it on at 2pm and was eating by 7.
BTW, the mild italian sausage from Costco on for 2 hours nets an excellent companion. Very very good and really picks up the smoke.
