tinyfish Posted August 3, 2015 Report Share Posted August 3, 2015 Seems like this weekend was popular for briskets. I started with a 17.5# Choice brisket and after a good fat trimming I was left with 12.5#. The brisket was rubbed with Eat Barbeque sweet rub and injected with beef broth, worcestershire sauce, garlic powder, onion powder and a little more rub. Here is the flat side Now the point side trimmed as much fat as my skill let me...was it the right move? I put the brisket on at 11pm (big storm going on) indirect at 220f. I woke up at 5:30 and wrapped in butcher papper. This is the colour before wrapping Wrapped and back on the grill At 2pm at an internal temp of 198f 15 hours later done. I flipped the brisket over and unwrapped a little to probe. The is the bottom of the brisket. Into a cooler for a three hour rest till dinner ( on schedule Murphy didn't show up). Here is the flat side after I removed the brisket from the cooler. Definitely tender notice the broken off hunk. The point side The flat sliced up I washed the brisket down with a twice baked potatoe, cole slaw, broccoli and mushrooms Up close and personal All said and done a success. The brisket was super tender. I only sliced enough for my serving which was a tad dry but I got no where close to the middle of the flat since I only cut enough for me. There was no harm done using butcher paper I would say its helps to keep the bark at the colour you want. More tests needed. Quote Link to comment Share on other sites More sharing options...
5698k Posted August 3, 2015 Report Share Posted August 3, 2015 Looks excellent to me, the whole plate does actually. I must agree though, more brisket research is needed! Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 3, 2015 Report Share Posted August 3, 2015 tinyfish, dinner sure looks very appealing and I'm sure tasted delicious. nice smoke ring. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 3, 2015 Report Share Posted August 3, 2015 Tony - those money shots are just killer! I just got back from dinner and I'm drooling like a fool looking at the pics of this cook! Very nicely done. Kudos all over the place to ya! Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 3, 2015 Report Share Posted August 3, 2015 A well documented success story, Tiny. You've made me want to smoke a brisket soon after mine gets here. I'll bet it was delicious! Quote Link to comment Share on other sites More sharing options...
tony b Posted August 4, 2015 Report Share Posted August 4, 2015 Another nice cook, tinyfish! Nothing wrong with that brisket at all. I've fallen in love with the butcher paper. Mine came out crazy good; even the leftovers are the best brisket I've ever cooked! Quote Link to comment Share on other sites More sharing options...
Tucker Posted August 4, 2015 Report Share Posted August 4, 2015 That cook looks great, never thought of using butcher paper. I have only foiled after over night run. but, once i was introduced to the hot-n-fast method of doing Brisket, i have not gone back to the low-n-slow. Reliable results, always juicy, and also reliable cook time; almost without variance 4.5 hours regardless of brisket size, sometime it creeps to 5 hrs. it is so much easier and i can run the cook while guests are having refreshments and playing yard games, pool, etc. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 4, 2015 Report Share Posted August 4, 2015 tucker - would you post your hot-n-fast method for me? If you do pics please show vent sets. Do you do butts this way also? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 4, 2015 Author Report Share Posted August 4, 2015 That cook looks great, never thought of using butcher paper. I have only foiled after over night run. but, once i was introduced to the hot-n-fast method of doing Brisket, i have not gone back to the low-n-slow. Reliable results, always juicy, and also reliable cook time; almost without variance 4.5 hours regardless of brisket size, sometime it creeps to 5 hrs. it is so much easier and i can run the cook while guests are having refreshments and playing yard games, pool, etc. I would also be interested in your set up and cook temps for hot and fast brisket. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 4, 2015 Author Report Share Posted August 4, 2015 So I was a little concerned about the charcoal for this cook. I placed long piece's of charcoal up and down direction in the charcoal basket first, then I added more charcoal on top of that right up to the basket handles and mounded up in the middle. I was very surprised still had tons of charcoal left, basket is still full and then some. I still have to try the smoker pot for smoke and to see how it fits in when the charcoal basket is filled full. Does the charcoal always burn in the same direction when you light in the center for low and slow. My charcoal seemed to burn from the middle to the back. I was using a fan if that makes a difference. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 4, 2015 Report Share Posted August 4, 2015 Have never checked but would guess fan has effect. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 4, 2015 Report Share Posted August 4, 2015 Tony - I've noticed in TheBeast that the direction of the burn tends to spread from the front, nearest the bottom vent, to the back wall. This makes some sense to me as that is the direction of the airflow because of the natural flow in the KK. That's what it seems to me. I've also noticed that the fire tends to spread out in that direction. This is for the natural airflow through TheBeast. When I use my CyberQ, i.e. under forced airflow, the burn patter seems to be from the fan port directly across The Beast. Again, the burn pattern seems to fan out somewhat. Quote Link to comment Share on other sites More sharing options...
Tucker Posted August 4, 2015 Report Share Posted August 4, 2015 prep brisket as usual - nothin different here. set dome temp to 350f use temp probe for meat run til internal hits 160f (~2hrs duration) put into foil or foil pan - pour 1/2 cup beef broth into it cover back on grill @350f run for 2.5 hours more check internal temp - target = 190. Re: Butts: nope, i do the butts low-n-slow all the time - tried one fast and it came out tough. besides teh pork butt is way easy to cook low-n-slow, not near as finicky as the brisket in that setup; Quote Link to comment Share on other sites More sharing options...
bryan Posted August 4, 2015 Report Share Posted August 4, 2015 Tucker - Thanks. Have pulled brisket from freezer. What about poultry? Quote Link to comment Share on other sites More sharing options...
Tucker Posted August 5, 2015 Report Share Posted August 5, 2015 I have not done poultry low-n-slow. Always do it at 350f usually i spatch-cock the chicken if it is pieces and parts of chicken, they get grilled. turkeys - i do them in a foil pan, as-if you'd do it in the house oven. 350f. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 5, 2015 Report Share Posted August 5, 2015 Thanks Quote Link to comment Share on other sites More sharing options...
bryan Posted August 9, 2015 Report Share Posted August 9, 2015 Tucker - Thanks. Have pulled brisket from freezer. What about poultry? Tucker - Brisket 15# on at 350*. When do I remove the point? And then? Quote Link to comment Share on other sites More sharing options...
bryan Posted August 11, 2015 Report Share Posted August 11, 2015 Tucker - Brisket came out great. Thanks for the info. Quote Link to comment Share on other sites More sharing options...
