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circleburner12
Member

USA
253 Posts

Posted - 08/30/2008 :  20:50:22  Show Profile
i'll give it another try and see what happens.

michael

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scsmoker
Member

1355 Posts

Posted - 08/30/2008 :  22:23:09  Show Profile
Use it in chili since it is dry. Then it will not matter and add a nice smokey flavor to the stew. No matter what I always find something to use my bad ones for. Just happens sometimes. I do not think anyone cooks perfect Q everytime. So don't sweat it and try again. All the more reason to do another one.

scsmoker

Lang 84
Ol Bandera/recycled
Traeger Tex

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n/a
deleted

1880 Posts

Posted - 08/30/2008 :  22:30:43  Show Profile
quote:
Originally posted by circleburner12

tim, the brisket took almost 8 hrs, the end result wasnt very good.

it was dry and i could barley slice it without falling apart.to me it taste kinda like a pot roast.started to throw it out to the dog but i'll take it to the firehouse tommarow and use it for something.

im just wondering if my temps were running true i was also using a guru,which could be way out of wack! or i just smoke it to long. thxs michael


michael



WHAT WAS THE INTERNAL TEMP WHEN YOU PULLED IT FROM THE COOKERI COOKED A 8 LBER TODAY IN JUST ABOUT 8 HOURS,PULLED IT AT 203* AND ITS STILL RESTING

"Off The Sauce Cookers"
think think Think
Lang 60
#88
Member since 12/31/04
100%American
Huntsville,Alabama
FBA Member

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Brad Morrell
Member

USA
2166 Posts

Posted - 08/31/2008 :  07:53:31  Show Profile
I always cook briskets hot and fast and never have a dry "pot roast" tasting brisket.

The only thing that I am doing different now than when I first started this method is that I no longer foil half way through.

I still cook at 350, and it's still done in roughly 4 hours.

I think that I've cooked a 13 pounder once - and it might have taken SLIGHTLY over 4 to cook, but certainly nothing near 8 hours.

BTW - I have stopped foiling ribs and brisket and finding that it (for me) puts out a more desireable end product.

Brad Morrell
BABY GOT RACK!

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Jeffro
Member

USA
801 Posts

Posted - 08/31/2008 :  19:29:35  Show Profile
quote:
Originally posted by circleburner12

tim, the brisket took almost 8 hrs, the end result wasnt very good.

it was dry and i could barley slice it without falling apart.to me it taste kinda like a pot roast.started to throw it out to the dog but i'll take it to the firehouse tommarow and use it for something.
michael


Michael,
Occassionally we all get a "clunker", but don't give up the ship! Once in a while when I have a screw-up on a brisket, I get some beef or chicken broth and "pull" or shread the brisket, then spread it out in a disposable aluminum roasting pan and add copius amounts of the broth, cover with foil, and put in the oven for about an hour at a low temperature. I check it periodically, and as the meat soaks up the broth, I add more broth. After the meat soaks up as much of the broth as it can, I then mix in the BBQ sauce and bake it uncovered for a while at a low heat.
While it isn't what you wanted, it does make darn good sandwiches and is very moist and tender, as well as quite tasty.
Best regards,
Jeffro

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mikesooner
Member

USA
3164 Posts

Posted - 08/31/2008 :  20:04:08  Show Profile
Good info Jeffro..by the way..copius?? Smoke on!!

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circleburner12
Member

USA
253 Posts

Posted - 09/01/2008 :  11:57:01  Show Profile
BOS the internal temp in the middle of the flat was right at 200 degrees. something went wrong or just the brisket. like to figure it out though so maybe i can correct it next time. thxs michael

michael

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circleburner12
Member

USA
253 Posts

Posted - 09/01/2008 :  12:11:56  Show Profile
jeffro thanks for the info!. i think im going to chop it all up and use it in some chili. thxs cb12

michael

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n/a
deleted

1880 Posts

Posted - 09/01/2008 :  12:23:55  Show Profile
quote:
Originally posted by circleburner12

BOS the internal temp in the middle of the flat was right at 200 degrees. something went wrong or just the brisket. like to figure it out though so maybe i can correct it next time. thxs michael

michael



IVE HEARD OTHERS SAY THE SAMETHANG ABOUT THAT HOT COOK BRISKET SO YOU AINT ALONE THATS WHY I START EM OFF AT 270* THEN AFTER THE 3 HOUR MARK START LETTIN THE TEMP DROP TO ARROUND 245*.THANKS TO THE LONG TIMERS THAT HELP ME TURN OUT GOOD BRISKETS.ONCE I STARTED COOKIN CAB BRISKETS I CAN TELL 100% DIFFERENCE,MUCH BETTER PRODUCT.ALSO A LONGTIMER TOLD ME TO TRY NOT COOK ANYTHANG BIGGER THAN 12LBS. THE BIGGER THE BRISKET MEANS THE OLDER THE BEEF ANF OLD BEEF = TOUGH BEEF NO MATTER HOW ITS COOKED

"Off The Sauce Cookers"
think think Think
Lang 60
#88
Member since 12/31/04
100%American
Huntsville,Alabama
FBA Member

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circleburner12
Member

USA
253 Posts

Posted - 09/02/2008 :  17:17:04  Show Profile
i agree bos, the bigger the brisket,the older the cow is. i like the idea of not having to spend many of hours doing a brisket if i can get it done in a fraction of the time. If i can get this method down.

So if any of you high temp guru's out there that want to share your method's, im all ears! lol. thxs michael

michael

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KickAssBBQ
Member

1195 Posts

Posted - 09/08/2008 :  05:23:27  Show Profile  Visit KickAssBBQ's Homepage
Here ya go.
PARTY!!!!!!!!!!!!
http://www.kickassbbq.com/quick_cook_brisket.htm
Smoke That!!!!

www.kickassbbq.com
Smoke On!!!!!

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