So my wife was out shopping a couple of days ago and she starts texting me pictures of whole briskets asking which one want.....I’m like I don’t want to spend 120 on a whole brisket.....she says NO they the are only 3.99/lb.......bam she got my attention so she picked out a nice one for the weekend!
I don’t have a lot of patience and not a fan of no sleep so I got up this am and separated the point from the flat and 1/4” fat trimmed them both then heavy SPOG & Tony’s Original Creole then on the RT1250 @ 275....I had to add a taste tester trim piece to.....cause sometimes you just can’t wait for it!
Had planned on wrapping them up @ IT 165 but went with the wife for a lunch time shopping spree......they were both at 155......so I gobbled up the test strip and jumped in the truck with the wife.....
well it so happens the point just cruised on by 165 sans stall and starts approaching 190.....I’m watching this on my phone app and not trying to rush my wife along because I told her I have time to go shopping.....so I quickly dropped the temp back to 225 so it wouldn’t over shoot....when we got home the point was 197 and jiggly and the flat was 180.....
so I wrapped both up and placed the point in the home oven @170 and put the flat back on the RT @ 275 to finish.....then I got snagged on a work phone call that ran really really long and when hung up I look at my app and the flat is @203 so I jumped up and transferred it to the house oven to hold @170 with the point, then back to to work ...... holy smokes what drama!
so @ 6:30 my son comes into the office and says dad dinner will be ready in 8 mins.....I’m like what? So I come out of the office and my wife had home made Mac and my daughter was pulling a pan of scratch corn bread she made......I was in shock, what a way to start of Friday night!
so I pulled the point out of the oven and get it ready to slice.....nothing but smiles!
Bingo!
Here is the perfect Friday night plate!
this point was so tender, juicy, and buttery it was in no need of anything but to be eaten.....other than a butter knife!!!
Now the real story....I have completely converted over to this modified hot and fast brisket approach.....ie I started trimming the brisket up at 7am....and after 20 mins of trying to find which GFI plug was connected to the back porch plug because it was tripped.....(it was on the front porch????) to heat up RT up to 275 and the brisket went on at 7:50....
the point hit 197 @ 2pm and then the flat (foil wrapped) @ 2pm hit 203 @ 4:30, they hung out in the 170 oven till 6:30.... when I do brisket this way I always hold it @170 for at least 2 hours........ So yes this brisket point was done start to finish in 8 hours and the flat 10.5 hours....so the whole brisket could have been consumed for dinner.
The other thing I have discovered is the brisket cooks very consistently and with repeatable pleasing results..... ie no sauce slices every time! This is basically how I cook plate ribs so I thought brisket could follow the same path......anyway it’s food for thought for others!
I don’t have a lot of patience and not a fan of no sleep so I got up this am and separated the point from the flat and 1/4” fat trimmed them both then heavy SPOG & Tony’s Original Creole then on the RT1250 @ 275....I had to add a taste tester trim piece to.....cause sometimes you just can’t wait for it!
Had planned on wrapping them up @ IT 165 but went with the wife for a lunch time shopping spree......they were both at 155......so I gobbled up the test strip and jumped in the truck with the wife.....
well it so happens the point just cruised on by 165 sans stall and starts approaching 190.....I’m watching this on my phone app and not trying to rush my wife along because I told her I have time to go shopping.....so I quickly dropped the temp back to 225 so it wouldn’t over shoot....when we got home the point was 197 and jiggly and the flat was 180.....
so I wrapped both up and placed the point in the home oven @170 and put the flat back on the RT @ 275 to finish.....then I got snagged on a work phone call that ran really really long and when hung up I look at my app and the flat is @203 so I jumped up and transferred it to the house oven to hold @170 with the point, then back to to work ...... holy smokes what drama!
so @ 6:30 my son comes into the office and says dad dinner will be ready in 8 mins.....I’m like what? So I come out of the office and my wife had home made Mac and my daughter was pulling a pan of scratch corn bread she made......I was in shock, what a way to start of Friday night!
so I pulled the point out of the oven and get it ready to slice.....nothing but smiles!
Bingo!
Here is the perfect Friday night plate!
this point was so tender, juicy, and buttery it was in no need of anything but to be eaten.....other than a butter knife!!!
Now the real story....I have completely converted over to this modified hot and fast brisket approach.....ie I started trimming the brisket up at 7am....and after 20 mins of trying to find which GFI plug was connected to the back porch plug because it was tripped.....(it was on the front porch????) to heat up RT up to 275 and the brisket went on at 7:50....
the point hit 197 @ 2pm and then the flat (foil wrapped) @ 2pm hit 203 @ 4:30, they hung out in the 170 oven till 6:30.... when I do brisket this way I always hold it @170 for at least 2 hours........ So yes this brisket point was done start to finish in 8 hours and the flat 10.5 hours....so the whole brisket could have been consumed for dinner.
The other thing I have discovered is the brisket cooks very consistently and with repeatable pleasing results..... ie no sauce slices every time! This is basically how I cook plate ribs so I thought brisket could follow the same path......anyway it’s food for thought for others!
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