Texas Brisket


 
Sorry it didnt come out like u had hoped Kemper. Id speak of how i have always been a fan of the Low and Slow, but iv only been smoking for about a year, and have only done it one way. :)

I have no doubt you will make the next brisket pay with a hard black crust, for the performance of this current brisket. :) happy grilling brother.

rb
 
Kemper Morris said:
This is the last hot & fast brisket for me. Disappointed. Bark was soft ,& mushy. Not set at all.Going back to Low & Slow
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Interesting. A few years ago when I was into the bbq more, the high heat was the rage for brisket. I just bought one and was likely to go high heat but will need to reconsider now. The one I did do high heat, was fabulous but I may not have been as critical of it
 
I'm not a hot and fast guy either. I guess it depends on what you are going for. Personally I think the crust is very important on a brisket.
 
I'm new to BBQ (1 year) and I've done three HH briskets so far, all with very good results. The prime reason I've done HH is that I'm too frigging old to stay up till midnight! However, that changes this weekend because I have a late night at work coming on Saturday and I just had my chef order me a prime packer for MY Smoke Day on Sunday. I'll fire up the WSM when I get home, fill the water bowl, assemble the WSM, toss on the brisket and set my Pitmaster Iq 110 to 225. I'll watch the temps for about an hour or so while I burn through a nice cigar and sip a glass of Single Malt before hitting the sheets! at 11:00 AM, I'll put some Baby Backs on the lower shelf to make some BRITU which should be done by 4:00 or 5:00 PM. I'll probably pull the brisket at 1:00 or 2:00ish to rest while the ribs finish. Add some potato salad, cole slaw and mac and cheese and we have sumpin' for everyone when my son and his family come over.
Sorry for the thread-jack.
 
You must have been super disappointed with your brisky as you've done something with your pictures. I could see them yesterday but today all I see is the screaming kitty. That brisket looked darned good to me.
 
Tom Jordan said:
I'm new to BBQ (1 year) and I've done three HH briskets so far, all with very good results. The prime reason I've done HH is that I'm too frigging old to stay up till midnight! However, that changes this weekend because I have a late night at work coming on Saturday and I just had my chef order me a prime packer for MY Smoke Day on Sunday. I'll fire up the WSM when I get home, fill the water bowl, assemble the WSM, toss on the brisket and set my Pitmaster Iq 110 to 225. I'll watch the temps for about an hour or so while I burn through a nice cigar and sip a glass of Single Malt before hitting the sheets! at 11:00 AM, I'll put some Baby Backs on the lower shelf to make some BRITU which should be done by 4:00 or 5:00 PM. I'll probably pull the brisket at 1:00 or 2:00ish to rest while the ribs finish. Add some potato salad, cole slaw and mac and cheese and we have sumpin' for everyone when my son and his family come over.
Sorry for the thread-jack.
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Sounds like a plan
 
Kemper
I can't see any pic.
It sounds quite strange to me that You failed a Brisket !

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Kemper
I can't see any pic.
It sounds quite strange to me that You failed a Brisket !
 
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