At the prompting of a very good friend, I researched Harry Soo and T-Roy cooks hot and fast method for brisket. The claims were quite shocking: Excellent competition-quality brisket in 5 hours or so.
I picked up an 11 pound packer at Costco. Christmas eve I rubbed with salt, pepper, and celery seed. 10AM christmas morning I fired up the WSM 22.5, about a bag of coals total, 3/4 chimney to start with the rest set up in the bottom with cherry chunks randomly dispersed in the charcoal briquets. 10:30 AM, Brisket on, pit at 400 F plus a couple, fat cap down, no water pan in the WSM, ambient temp 28F. 12:15 brisket at 160, pull off to wrap (added some red wine in the wrap) and cool the pit. Back on the pit at 12:50, pit temp about 250, held until 4:30 when brisket pulled at 206 F, with great tenderness. Stuck in faux cambro until supper at 6. Boy howdy, this is some kinda brisket. I very much recommend this over getting a fire going at 3AM, tender, juicy, everything one would want in a brisket. Pics are brisket prior to wrap, and after slicing.
Cheers!
I picked up an 11 pound packer at Costco. Christmas eve I rubbed with salt, pepper, and celery seed. 10AM christmas morning I fired up the WSM 22.5, about a bag of coals total, 3/4 chimney to start with the rest set up in the bottom with cherry chunks randomly dispersed in the charcoal briquets. 10:30 AM, Brisket on, pit at 400 F plus a couple, fat cap down, no water pan in the WSM, ambient temp 28F. 12:15 brisket at 160, pull off to wrap (added some red wine in the wrap) and cool the pit. Back on the pit at 12:50, pit temp about 250, held until 4:30 when brisket pulled at 206 F, with great tenderness. Stuck in faux cambro until supper at 6. Boy howdy, this is some kinda brisket. I very much recommend this over getting a fire going at 3AM, tender, juicy, everything one would want in a brisket. Pics are brisket prior to wrap, and after slicing.
Cheers!
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