Monday, March 15, 2010

First hot-fast brisket - amazing results!

I just finished my first hot & fast CAB choice brisket today on the WSM 22 at about 300 degrees. It was an eye-opening experience (thanks, Konrad!). One thing I tried which was a bit of extra work was to separate the point and flat and trim of all the excess fat. These I panned separately. I flipped them over and foiled the pans as each got to 165. In the pans was the au jus that the brisket had created to which I added some water and flavoring liquid.

Without having to heat up all that fat must have made an immense difference! The panned point was at 200 after only 3 hours, and the flat was at 185! Half an hour later I checked the flat at 200, and pulled it as well. They rested for an hour in a 170 degree warming oven, swimming in the juices. Doing the pieces separately made it easy to control consistency without it being a compromise. Both had a great smoke ring as well. I saw no issues from having removed all that fat cap and the stuff surrounding the point. It was still very juicy, very tender and had a great flavor.

That's going from into the pit to into the stomach in less than 5 hours, including resting, for a 14+ lb. brisket.
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4 comments:

  1. ChrisMarch 16, 2010 at 8:40 PM

    I know a lot of folks have tried this on the forum but I hadn't made the leap yet. Yours looks excellent!

    So you separated the point and flat before the cook or at the foiling stage? I wasn't clear on that.

    I might try a high temp one soon.

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  2. MarkMarch 16, 2010 at 10:27 PM

    Chris, you just have to take the leap. Yes, I separated them first and removed all the surface fat. They were smoked in foil pans separately in the smoker.

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  3. UnknownSeptember 7, 2012 at 7:06 AM

    It seems that your smoked beef brisket looks a little bit different than I saw in the other blogs. I think that your brisket is juicier and well cooked.

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  4. MarkSeptember 7, 2012 at 9:49 AM

    Andrew, I was very pleased with the way it turned out. Using the pans most likely helped it stay moist, and a lot of the credit has to go to the WSM - it's just the best vertical out there.

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