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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
MadMedik

Brisket Cook Results

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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.

00e462ebbed5934a95c14024bcd46cdb.jpg

9ccc3a9208a77cdf353fbcb9ee881fe8.jpg

e2093b5dc8f87f40f5c0b2fb186b1d8f.jpg

d0d13cbcd3d16bb15874b526ddfcf905.jpg

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

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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.

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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.
00e462ebbed5934a95c14024bcd46cdb.jpg
9ccc3a9208a77cdf353fbcb9ee881fe8.jpg
e2093b5dc8f87f40f5c0b2fb186b1d8f.jpg
d0d13cbcd3d16bb15874b526ddfcf905.jpg
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
Do you have the rub recipe from this cook?

Sent from my SM-G892A using Tapatalk

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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. :smt028

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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..

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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.

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