High Heat Brisket (Results With Pics)
- Thread starter C-West
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Nice job C-West. Looks fantastic. I may give this a try at some point.
Also agree that mods should archive this one as well. Great info.
Also agree that mods should archive this one as well. Great info.
Re: High Heat Brisket
If you do that, the method will be pretty close to the way I was taught by my dad.....Originally posted by C-West:
Guys... a little part of me died tonight. It was better than the best brisket I've ever done low and slow. It's gonna be hard for me to go back. Even the flat was moist as hell. I prefer more of a bark but I think I could just throw it back on the smoker at the end to achieve that next time.
Anyway, I'm very surprised but the high heat method made me a believer today. I feel a little dirty saying that, but it's the truth.
This post was edited on 6/19 9:57 PM by C-West
Awesome pics...
I am also a big fan of oven finishing...after 160 degrees internal, meat stops absorbing smoke flavor anyway and your relying on just heat. At about 165, I like to just wrap and move into the oven.
I am also a big fan of oven finishing...after 160 degrees internal, meat stops absorbing smoke flavor anyway and your relying on just heat. At about 165, I like to just wrap and move into the oven.
Re: High Heat Brisket
Someone posted on here about a month ago about this. There was a blog that said the best way to get the bark was to wrap it in butcher paper. I will try to find the link, as I know I texted it to a friend who does cook out competitions.
Someone posted on here about a month ago about this. There was a blog that said the best way to get the bark was to wrap it in butcher paper. I will try to find the link, as I know I texted it to a friend who does cook out competitions.
Re: High Heat Brisket
so i guess the guys at SMittys, Kruez and Luling are communists? interesting.
so i guess the guys at SMittys, Kruez and Luling are communists? interesting.
Re: High Heat Brisket
Looks damn good. Did you cut with the grain instead of against it? Looks that way in the pic.
Originally posted by C-West:
Guys... a little part of me died tonight. It was better than the best brisket I've ever done low and slow. It's gonna be hard for me to go back. Even the flat was moist as hell. I prefer more of a bark but I think I could just throw it back on the smoker at the end to achieve that next time.
Anyway, I'm very surprised but the high heat method made me a believer today. I feel a little dirty saying that, but it's the truth.
This post was edited on 6/19 9:57 PM by C-West
Looks damn good. Did you cut with the grain instead of against it? Looks that way in the pic.
Re: High Heat Brisket
Is there a difference in the upright smoker and an offset? I could have used this thread last week. I smoker 2 briskets, 2 pork shoulders and a few chickens for the family reunion this past weekend!
Is there a difference in the upright smoker and an offset? I could have used this thread last week. I smoker 2 briskets, 2 pork shoulders and a few chickens for the family reunion this past weekend!
Re: High Heat Brisket
I've always had an offset smoker until I recently got my upright. The concept is the same, you just change some of the methods. I made sure I used a heat deflector over my fire so that the brisket didn't dry out. I also made sure to use a drip pan and used beer and water combination for it. The main difference with the upright is that it's just less maintenance. I didn't tend the fire one time through the entire cook.
Other than that, everything would be the same I would think.
I've always had an offset smoker until I recently got my upright. The concept is the same, you just change some of the methods. I made sure I used a heat deflector over my fire so that the brisket didn't dry out. I also made sure to use a drip pan and used beer and water combination for it. The main difference with the upright is that it's just less maintenance. I didn't tend the fire one time through the entire cook.
Other than that, everything would be the same I would think.
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