I’ve been wanting to post this for a few weeks now and finally got around to doing so. I bought the 26 inch Weber Kettle and SNS XL right before Christmas and one of the first things I cooked was a brisket. But since, like many of you, I am busy with work and family a 12-16 hour cook was just not something I have a lot of time to do, so I decided to do something I always wanted to try - cook a brisket hot and fast.
I bought a 10 pound prime packer from Costco, trimmed it, and applied Oak Ridge BBQ Black Ops Brisket Rub (which I highly recommend). I pre-lit 1/2 chimney of Kingsford Original charcoal and dumped that into the SNS. I filled the rest of the SNS with unlit charcoal, and filled the water reservoir. I threw on about 4 chunks of hickory and let the temp on the indirect side come up to 325 degrees, and put on the brisket. After about 2 1/2 hours the meat temp was around 170 degrees and I had a good crust that had developed. I put the brisket in a foil pan and covered the pan tightly with heavy duty foil. Pack on the grill at 325. In about 2 hours the internal temp of the meat was 204 degrees and the meat probed like soft butter. I poured off about 2 1/2 cups of juice from the pan into a fat separator, refoiled the brisket and held it for about 2 hours wrapped in a towel in my cooler.
I poured 1 cup of the hot defatted juice into a foil pan, sliced the brisket and placed it in that juice so it wouldn’t dry out (I always heard brisket can dry out after you slice it and let it sit, so this was just a way to prevent that from happening and it worked beautifully). I took another cup of the juice, mixed it 1:1 with some Powboys KC Crossroads, and heated it on the stove. I let folks decide if they wanted to add the sauce or not.
My impressions: this is some of the best brisket I have ever made. It sliced like butter and had that slight resistance when pulled. It was moist, had a good smoke ring and packed with beefy flavor with a perfect amount of smoke.
I am definitely cooking my briskets hot and fast for now on. I’m convinced!
2 1/2 hours, 170 internal, right before wrapping:
After holding:
Some bark rubbed off on the corner of the flat. That was an area of fat I could have trimmed better.
This is is sliced right through the section where the point and flat overlap:
Sliced and ready to serve:
I bought a 10 pound prime packer from Costco, trimmed it, and applied Oak Ridge BBQ Black Ops Brisket Rub (which I highly recommend). I pre-lit 1/2 chimney of Kingsford Original charcoal and dumped that into the SNS. I filled the rest of the SNS with unlit charcoal, and filled the water reservoir. I threw on about 4 chunks of hickory and let the temp on the indirect side come up to 325 degrees, and put on the brisket. After about 2 1/2 hours the meat temp was around 170 degrees and I had a good crust that had developed. I put the brisket in a foil pan and covered the pan tightly with heavy duty foil. Pack on the grill at 325. In about 2 hours the internal temp of the meat was 204 degrees and the meat probed like soft butter. I poured off about 2 1/2 cups of juice from the pan into a fat separator, refoiled the brisket and held it for about 2 hours wrapped in a towel in my cooler.
I poured 1 cup of the hot defatted juice into a foil pan, sliced the brisket and placed it in that juice so it wouldn’t dry out (I always heard brisket can dry out after you slice it and let it sit, so this was just a way to prevent that from happening and it worked beautifully). I took another cup of the juice, mixed it 1:1 with some Powboys KC Crossroads, and heated it on the stove. I let folks decide if they wanted to add the sauce or not.
My impressions: this is some of the best brisket I have ever made. It sliced like butter and had that slight resistance when pulled. It was moist, had a good smoke ring and packed with beefy flavor with a perfect amount of smoke.
I am definitely cooking my briskets hot and fast for now on. I’m convinced!
2 1/2 hours, 170 internal, right before wrapping:
After holding:
Some bark rubbed off on the corner of the flat. That was an area of fat I could have trimmed better.
This is is sliced right through the section where the point and flat overlap:
Sliced and ready to serve:
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