Hot fast brisket

[Oak Smoke]

I smoked a full packer brisket Saturday that is by far the best I've ever turned out. I hope it wasn't a fluke. I knew I was going hotter than I had before so I didn't trim as much as I normally do. I left a good 3/8 inch fat cap, trimmed most of the large fat pieces off the sides, but left the fat between the point and flat. I did remove the flat at the end of the point. I thought it would end up too dry. I dry brined for about 24 hours then rubbed with my own rub. About an hour later it went on my KJ at 300 degrees with mesquite chunks for smoke. When I closed the lid I did not open it again until 195 internal. No wrap, just heat, smoke and time. It was still a little firm at 195 so I took it on to 203. At that point the round wooden skewer I use to probe went through like it was butter. I was concerned when I pulled it off, if ever a brisket looked like a meteorite this one did. It was wrapped in foil and went the faux Cambro for 3 hours. The bark is incredible, it's moist, it doesn't try to fall apart and slices beautifully. The flavor is deep and rich. I will try this again soon. I guess I should add that this was a certified angus, choice brisket, that had been wet aged 70 days.

[Attjack]

Nice work. You could even go to 325f. How much did it weight and long did it take to you to get to 203?

[Oak Smoke]

It was 16 lbs before the trim and removing the exposed flat. I'm guessing 10 lbs going on the grill. I was surprised, but it took 8 hrs even at that temp.

[klflowers]

Pics? Did this really happen?

[CaptainMike]

tee hee

[Oak Smoke]

Guilty! I never think about that when I'm cooking, just afterwards. Then again there are some cooks I don't want to show or remember!

[treesmacker]

I would have loved to see that meteorite, and what it looked like cracked open.

[Jerod Broussard]

I did one at 350 in the Pit Barrel in 5 hours with a turkey and a chuck roast.

On multiple brisket cooks I've often thought about cutting off that thin piece of flat and sticking them together to form thicker pieces.

[Oak Smoke]

I give my son the thin part. He SV's them then brings them over for a couple of hours on the smoker. They aren't like ones that were smoked the whole way, but very good.

[LA Pork Butt]

I did a turbo brisket once at 300 that turned out good. I like to separate the point from the flat and wrap the flat.

[BRic]

Man wheres the BEEF !!! ( pics )

Sounds like you did a awesome job !

[Oak Smoke]

Check the pics on the next post. Mine didn't look that good! Those are beautiful! Congrats Ahumadora.

[Ahumadora]

Taught a bbq class today at a new restaurant that bought a second pit off me today. Basically told them dont bother at 225f unless partially cooking a ribeye to finish on the parrilla. 300f all the way. Today I was pushing 340f as short on time. Spare ribs, beef ribs and pastrami on the menu. I have another class at a brewery on Saturday.

[RonB]

Everything looks incredible.

[HawkerXP]

Burn baby, burn! Looks great!

[BRic]

Wow !!

[DavidNorcross]

Interested in this thread. Have read about this technique but have not tried. Sounds great!

[smokin fool]

Interested also.
One thing that has stopped me from smoking a brisket is my inability to keep the Keg at 225-250 range.
Its sweet spot seems to be 325-350.
Looks like I may have a mission this weekend if I can find one I can afford, brisket prices have gone thru the roof here in the GTA.

[mnavarre]

Passover. Brisket prices always go up around Jewish holidays according to our Sysco rep at work.