MadMedik Posted September 5, 2016 Report 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
Steve M Posted September 5, 2016 Report Posted September 5, 2016 That looks incredible. You can see how tender it is even in the pics.
MacKenzie Posted September 5, 2016 Report Posted September 5, 2016 It looks awesome, mouth watering good.
mguerra Posted September 6, 2016 Report 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.
Aussie Ora Posted September 6, 2016 Report Posted September 6, 2016 That looks fantastic looks so tasty Outback Kamado Bar and Grill
tinyfish Posted September 6, 2016 Report Posted September 6, 2016 I've cooked alot of low and slow briskets but never a high heat brisket. Yours came out perfect.
Adventureman82 Posted April 17, 2019 Report 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
BonFire Posted April 18, 2019 Report 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.
DennisLinkletter Posted April 18, 2019 Report 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..
tony b Posted April 18, 2019 Report Posted April 18, 2019 I also love the coffee rub from Dizzy Pig. https://dizzypigbbq.com/product/red-eye-express/
SmallBBQr Posted April 18, 2019 Report 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.
