Wet Rub Brisket & All Nighters Are Overrated ;)

[Shawn W]

Did my brisket today, about a 14lb packer. Just didn't feel like putting it on last night so it was on by 10am this morning. 3/4 ring of unlit natural hardwood briquettes, 1/3 chimney lit on top, 3 good size pieces of cherry chunk.

Opened two of my top vents and all 6 bottom vents after the first hour (only had half that number of vents opened to start) and let 'er rip. By 3pm it reached 162ºF internal so double foiled and in a 275ºF oven until 5:30pm, then a 30 minute rest before slicing.

The sambal oelek wet rub was very very good. I'll be playing with that more and adding more complexity to it in the future. Recommend giving that a go. 3T sambal oelek, 1T brown sugar, 1t gran garlic, 1t gr corriander, 1/2t gr cumin. Salted the brisket by hand first then applied the wet rub with the back of a spoon.

When it comes to BBQ I've decided all nighters are overrated, results are so much better hotter ... why lose sleep fussing and fretting to hold 225ºF, these results were great!

I tried adding some oregano to the steamed beans and they were very good. The flour gravy turned out great too ... very smooth.

Sambal Oelek Wet Rub with Coriander and Cumin








Shoehorn Hump


162ºF




Done




Plated with Brisket Gravy, Sour Cream Garlic Parsley Mashed Potatoes & Steamed Green Beans with Oregano

 

[Bruce McLeod]

Hey Shawn, that brisket and fixin's look seriously appetizing!
Great looking bark and smoke ring too.
Where do you get brisket in Canada - without being hosed by the Big Chain Store Oligopoly?

Haven't seen it here on the west coast, except by special $$$ order at the local butcher. I'm hoping though.
Your take on the High Heat method makes me want to try it on my next cook.

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Where do you get brisket in Canada - without being hosed by the Big Chain Store Oligopoly? </div></BLOCKQUOTE>

1. Wholesalers. It might take some work but go in to wholesalers and schmooze. Not just call, physically go in. I'm set up with two now and I don't have to buy in quantity. I can get packers or trimmed huge flats for under $3/lb. They even know what a tri-tip is.

2. Abbatoirs. They seem to be a dying breed but try places that take live animals in the back and have a meat counter and smoked goods at the front. Take some pictures with you in case they don't know what a packer is. I've done ok with these guys but much better with the wholesalers.

Do give higher heat a go. You might end up agreeing allnighters are for the birds ... or at least more useful for BBQ lunch rather than BBQ dinner.

 

[Larry Wolfe]

Very nice Shawn and Happy Birthday! I like the idea of the rub too!!

 

[G Dechaine]

You do high heat pulled pork too?

I don't mind the all nighter, it's kind of fun. But I'd rather get an early start. I've been doing smaller butts lately. Goes a lot faster + more bark. The downside is that some parts seem to get dried out.

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
You do high heat pulled pork too?

I don't mind the all nighter, it's kind of fun. But I'd rather get an early start. I've been doing smaller butts lately. Goes a lot faster + more bark. The downside is that some parts seem to get dried out. </div></BLOCKQUOTE>Ya, I've done it with picnics but I have yet to try it on a shoulder butt.

 

[Vince B]

Great looking food you got there. I have done a couple HH briskets and they seem to work well.

To be honest I can't remember doing the low and slow on my wsm. I'm only 38 and my mind is going! Might have to search some of my old posts to confirm.

Great looking Q! Vince B

 

[Bill Hays]

Oh YEAH !!! And, I'll have 2nd too, please.

Bill