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April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook

helljack6

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So I wanted to show my semi skills with one of my many UDS cookers so I'm doing a dual high heat brisket cook. Briskets loaded into the smoker at 10pm local and i'm expecting them to be done aroun 6am for foiling and resting until about 10-11am. Cooking these in the 270-325 range with a failsafe high temperature of 350, unwrapped the entire time. Here's the starting pictures, i'll post more when they're done. Gonna be pulling these for pulled brisket sammiches so we'll see how I do.

















 
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bmudd14474

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Looks like a good start Le
 

boykjo

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I'll set my alarm clock............
 

DanMcG

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Lookin forward to the results Le, keep us posted.
 

helljack6

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Well it's 3am and I must be lonely! (Matchbox 20, 3am)

Ended up having to go to the store because i realized I didn't have any more foil OR something large enough to hold the briskets once I pulled them. Picked up 2 small meat therms as well and a 5 hour energy shot. Temped the smaller of the two and it's sitting right about 180ish give or take a few. Now normally when I do a high heat brisket on the back end of the cook, I don't cook to temp, I cook to the point where my probe enters the meat effortlessly, that's when I pull it. However, I'm looking for a specific consistency in these as they are for a friend's birthday party so I am cooking to a temp of about 200-205 before I pull and wrap them. Smoker's been cruising right along at 325-350 since 10pm. Pictures to come.
 

SmokinAl

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They sure look good in the pic!
 

helljack6

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It's now 6:50am and both packer briskets are pulled, foiled in containers, wrapped in towels and set in a cooler to rest for 2 hours (no more hopefully) before I begin the pulling process. Here's pictures of how they looked. I was actually impressed for not foiling during the high heat cook, they got a pretty decent bark formation on them.

http://i191.photobucket.com/albums/z56/helljack6/UDS Cook 4-1-11/IMG00016-20110402-0621.jpg

http://i191.photobucket.com/albums/z56/helljack6/UDS Cook 4-1-11/IMG00017-20110402-0624.jpg

http://i191.photobucket.com/albums/z56/helljack6/UDS Cook 4-1-11/IMG00018-20110402-0624.jpg
 
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SmokinAl

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They look very good, can't wait to see the inside.
 

rw willy

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looks like things are working for you.  I know the party goers will be happy with your efforts.
 

helljack6

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Well, it's now 10am and I think I might have run into a slight problem, except for the points, they don't pull too easily!!!! So before I made any major wrecks of the meat I just covered them back up and i'll discuss it with the party host. They're still sitting in the cooler and are still steaming it up enough that I don't think they will have issues holding warming temps until 2pm when I get out onsite. I'll attempt to take pictures as we start cutting them up. Stay tuned!!!!
 

SmokinAl

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Were they at 205 IT when you foiled them?
 

helljack6

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Were they at 205 IT when you foiled them?

Ah, didn't foil at all during the cook, figured out an alternative to traditional pulling tho, I have a deli meat slicer and i'm going to "shred" them on the thinnest setting.
 

SmokinAl

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Sounds like problem solved.
 

SmokinAl

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It's been a long day dude! Glad it all worked out for you. I have always smoked my briskets low & slow, never tried it your way. I always thought that since brisket is such a tough cut of meat it needed many hours for the connective tissue to break down. I wish I could taste yours to see how tender it is.
 

helljack6

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It's been a long day dude! Glad it all worked out for you. I have always smoked my briskets low & slow, never tried it your way. I always thought that since brisket is such a tough cut of meat it needed many hours for the connective tissue to break down. I wish I could taste yours to see how tender it is.

It has been a long day and I still haven't slept yet.

I got the idea first for high heat brisket from the Weber silver bullet site last year when they were talking about doing a high heat brisket on the WSMs and how to do it. NORMALLY, if i'm cooking for myself I only temp to 165 which is about 2.5 hours from start. Then I foil and run until the probe enters like a hot knife through warm butter, pull and wrap and cooler. Using that method, i've NEVER had a full packer run any longer than 4 hours 10 minutes. The only difference between foiling and not foiling on a high heat brisket is that when you foil, you begin to steam and braise the meat and you lose that nice firm bark on the outside, other than that, there's really no difference. Just a faster way of doing the same thing. Popdaddy and Bigmista from bbq-brethren both cook them that way as well (high heat unfoiled, and bigmista does more brisket in a week than anyone I know based on his posts about it.) until probe tender. Another thing to make it an accurate assessment, grind the tip on your probe down until it's flat and use that as your probe. Lastly, if you haven't seen it, go to youtube and search for Popdaddy and check out his tri-level dirty dalmation rub where he cooks 20 packers high heat. He explains it all during the video.

Anyways, the meat got shredded, we arrived on site and found out that of the two containers, we ended up only needing one to fill an 8 quart slow cooker to re-warm it from traveling. I added two kid's sized drinks of apple juice and dusted with a light coat of on site seasoning and it was the BOMB!!!!!!! Injecting is the way to go!!!!!!!!!!!
 

fourashleys

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Those look like they turned out great!! Hope the partygoers were happy after all that. Hope that rub worked out for ya, you'll have to give me a review.
for doing it all so someone else can enjoy it!!
 

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