Cooked a brisket with the high heat method today. I used Kingsford and pecan wood, and recently added the machine screws to my access door so it can be propped open upside down. That made it very easy to maintain a steady 350-375 temp with little effort.
The brisket was the only whole one at the store, and had almost no fat on the flat. Just a thin layer of soft fat, almost a membrane, covered most of the flat. Along one edge there was a thick cap of hard fat, which I trimmed down to 1/4". I think the lack of fat to protect it (I cooked fat side down) made it tough, because it never got tender. I kept it cooking after being foiled waiting for it to get more tender but instead it got tougher until I pulled it. Tasted great though! I had a hard time separating the point, seemed like there was one main fat seam, some point meat, then another seam so I had two sections of the point to make into burnt ends. I re-rubbed both pieces, smoked for another hour on the grate, then cubed them and smoked for about 3 hours with more sauce. Turned out fantastic - my first taste of burnt ends, and I like them more than the sliced brisket.
trimmed and rubbed
after about 4.5 hours
point(s) separated
kid approved!
cut for burnt ends
sliced flat
w/corn and broccoli rice
finished burnt ends
burnt ends on bread
The brisket was the only whole one at the store, and had almost no fat on the flat. Just a thin layer of soft fat, almost a membrane, covered most of the flat. Along one edge there was a thick cap of hard fat, which I trimmed down to 1/4". I think the lack of fat to protect it (I cooked fat side down) made it tough, because it never got tender. I kept it cooking after being foiled waiting for it to get more tender but instead it got tougher until I pulled it. Tasted great though! I had a hard time separating the point, seemed like there was one main fat seam, some point meat, then another seam so I had two sections of the point to make into burnt ends. I re-rubbed both pieces, smoked for another hour on the grate, then cubed them and smoked for about 3 hours with more sauce. Turned out fantastic - my first taste of burnt ends, and I like them more than the sliced brisket.
trimmed and rubbed
after about 4.5 hours
point(s) separated
kid approved!
cut for burnt ends
sliced flat
w/corn and broccoli rice
finished burnt ends
burnt ends on bread
