MadMedik Posted September 5, 2016 Report Share Posted September 5, 2016 Hello, So I did the High Heat Brisket yesterday. A few comments and Pictures Cook: 350 temp, 4 1/2 hour long cook, Main grill used, Heat Stone and Drip pan used, Put 3 chunks of cherry wood on fire just prior to inserting the meat. Rested for 1 1/2 hours under foil in foiled container. Results: Phenomenal !! Slices were pull apart tender. Ate all of my meat and did not touch a knife. Rub is so tasty (Coffee/Cardamon), and can't wait to cook again. For a 4 1/2 hour cook and the way this tasted.....why would you want to cook for 10 or 12, or more hours? This is so good. Give it a try. MadMedik Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 5, 2016 Report Share Posted September 5, 2016 That looks incredible. You can see how tender it is even in the pics. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 5, 2016 Report Share Posted September 5, 2016 It looks awesome, mouth watering good. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 5, 2016 Report Share Posted September 5, 2016 looks yummy Quote Link to comment Share on other sites More sharing options...
tony b Posted September 5, 2016 Report Share Posted September 5, 2016 Yummy! Quote Link to comment Share on other sites More sharing options...
mguerra Posted September 6, 2016 Report Share Posted September 6, 2016 I'm glad to see someone else likes this method. Try one wrapped in paper and compare it to the foil wrapped, see what you think. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 6, 2016 Report Share Posted September 6, 2016 That looks fantastic looks so tasty Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 6, 2016 Report Share Posted September 6, 2016 Nice brisket cook. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 6, 2016 Report Share Posted September 6, 2016 I've cooked alot of low and slow briskets but never a high heat brisket. Yours came out perfect. Quote Link to comment Share on other sites More sharing options...
kjs Posted September 6, 2016 Report Share Posted September 6, 2016 Looks awesome and delicious! Quote Link to comment Share on other sites More sharing options...
Adventureman82 Posted April 17, 2019 Report Share Posted April 17, 2019 Hello,So I did the High Heat Brisket yesterday. A few comments and PicturesCook: 350 temp, 4 1/2 hour long cook, Main grill used, Heat Stone and Drip pan used, Put 3 chunks of cherry wood on fire just prior to inserting the meat. Rested for 1 1/2 hours under foil in foiled container. Results: Phenomenal !! Slices were pull apart tender. Ate all of my meat and did not touch a knife. Rub is so tasty (Coffee/Cardamon), and can't wait to cook again.For a 4 1/2 hour cook and the way this tasted.....why would you want to cook for 10 or 12, or more hours? This is so good. Give it a try.MadMedikSent from my iPad using Tapatalk Do you have the rub recipe from this cook?Sent from my SM-G892A using Tapatalk Quote Link to comment Share on other sites More sharing options...
BonFire Posted April 18, 2019 Report Share Posted April 18, 2019 Also interested in your rub, doing a brisket for our annual Anzac Day/poker day...got a nice Nimbin Grass Fed Wagyu - Brisket i'm putting on. Never tried the high heat way so would work out perfect with the early rising to attend the dawn service on the day. Quote Link to comment Share on other sites More sharing options...
El Pescador Posted April 18, 2019 Report Share Posted April 18, 2019 Well done, @MadMedik - looks super! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 18, 2019 Report Share Posted April 18, 2019 Looks great, I do a dry coffee cardamon rub.. love it. BTW the whole cardamon from World Spice online is soo much more aromatic than the pre-ground store bought stuff. Stinks up the house but is soo tasty.. Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 18, 2019 Report Share Posted April 18, 2019 All, You'll find the rub recipe here: 2 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted April 18, 2019 Report Share Posted April 18, 2019 looks fantastic yum yum Quote Link to comment Share on other sites More sharing options...
tony b Posted April 18, 2019 Report Share Posted April 18, 2019 I also love the coffee rub from Dizzy Pig. https://dizzypigbbq.com/product/red-eye-express/ Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 18, 2019 Report Share Posted April 18, 2019 ...and Lane's Ancho Espresso! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 18, 2019 Report Share Posted April 18, 2019 Like that one, too! Quote Link to comment Share on other sites More sharing options...
SmallBBQr Posted April 18, 2019 Report Share Posted April 18, 2019 On 9/6/2016 at 6:39 AM, tinyfish said: I've cooked alot of low and slow briskets but never a high heat brisket. Yours came out perfect. I've completely converted to high temp cooks for both brisket and pulled pork with amazing results. I can't ever see going back to low/slow for these as I found the higher temps cooks came out superior most times. Quote Link to comment Share on other sites More sharing options...
