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

Discussion in 'Beef' started by helljack6, Apr 1, 2011.

  1. helljack6

    helljack6 Meat Mopper SMF Premier Member

    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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    Last edited by a moderator: Apr 1, 2011
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like a good start Le
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I'll set my alarm clock............[​IMG]
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Lookin forward to the results Le, keep us posted.
     
  5. helljack6

    helljack6 Meat Mopper SMF Premier Member

    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.
     
  6. helljack6

    helljack6 Meat Mopper SMF Premier Member

  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sure look good in the pic!
     
  8. helljack6

    helljack6 Meat Mopper SMF Premier Member

    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
     
    Last edited: Apr 2, 2011
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    rw willy Smoking Fanatic OTBS Member

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

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look great, Le.  Nice job! [​IMG]
     
  12. helljack6

    helljack6 Meat Mopper SMF Premier Member

    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!!!!
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Were they at 205 IT when you foiled them?
     
  14. helljack6

    helljack6 Meat Mopper SMF Premier Member


    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.
     
  15. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I'm sure that will do the trick just fine.
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like problem solved.
     
  17. helljack6

    helljack6 Meat Mopper SMF Premier Member

  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.
     
  19. helljack6

    helljack6 Meat Mopper SMF Premier Member


    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!!!!!!!!!!!
     
  20. fourashleys

    fourashleys Smoking Fanatic

    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. [​IMG]for doing it all so someone else can enjoy it!!
     

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