LarryR Posted January 3, 2011 Report Share Posted January 3, 2011 I was planning on doing a Wagyu brisket for New Year's but called in a day late for my butcher to order so I was stuck doing a select cut. Decided to go high heat in increase my odds of a moist brisket. I went with with my go to brisket rub Coffee Cardamom. Brisket was 13.5 lb, used rancher and pecan, ran Hestia at 335, took her to about 172, then foiled her, put her back on for another 2.5 hours till the probe went in to the flat with no resistance, PERFECT! Nailed it! It still amazes me that the high heat method works, but it does, and on a very low grade cut of meat with little marbling. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted January 3, 2011 Report Share Posted January 3, 2011 Re: High Heat Brisket Great job LarryR!!! Looks awesome! I'm a high temp convertee too! Quote Link to comment Share on other sites More sharing options...
Saison Posted January 5, 2011 Report Share Posted January 5, 2011 Re: High Heat Brisket I've only done one, and it was high heat, and it turned out fantastic. Quote Link to comment Share on other sites More sharing options...
