Hot n Fast Brisket today

[radioguy]

Doing a 15 lb brisket for my sons bonfire party tonight. Rack of ribs for our dinner tonight .

Brisket trimmed and injected with beef broth, pepper garlic mix. I like using better than bouillon beef base mixed with a bit of water. I'll use that base as a rub then add four peppers to the outside. Fresh ground black, white, fine ground malabar and just a dust of cayenne. I did that last night because I had time. I hit it with some Chigago steak mix right before putting it on the fire.
Just some salt, pepper ribs with Hot Paprika. Cherry, hickory and apple wood today. Trying for 240 to 280F temps.

 

[chilerelleno]

Sounds good, look forward to the finish.

Only thing I might say is try temps more like 275°-300°, or higher to really see significantly shorter cooking time.

 

[radioguy]

Thanks Chile, I do try to get it a bit higher, I have the alarms set on my thermo at 230 low and 355 high.
230 temp means stir the fire and add a split.

Start my brisket fat down for first hour. Then turn it fat up for rest of the cook.

After 1 hour

 

[SmokinAl]

Yea I agree with Chili, I smoke mine at 270-280, but I’ve seen some of his extreme high temp briskets & they look delicious!!
Al

 

[radioguy]

Yeah I miss typed that, I try for 275-300, low set alarm at 250.

 

[radioguy]

4 Hours in
I dont temp until 5 hours, no need to. Having problems keeping high temps, dealing with pop up t-Storms today. I think I'll wrap at 5 hours and put it in the oven to finish.
6:30pm deadline

 

[BarbarianFoodie]

Looks great!

 

[Chasdev]

I start at 250 to let some smoke stick to the exterior then I jump to 350 until done.
The results are outstanding and fit my tastes in brisket perfectly.
I like a hard dark crust with the flat ends tending to jerky.
The rest I like tender and juicy with the point so tender you barely have to chew.

 

[radioguy]

Pulled Brisket at 5 1/2 hours, IT was 168-172F. Double wrap in foil. Going for a ride in a 300F oven to finish. I'll start to probe it when temp gets 197F or so.



Ribs turned out a bit over cooked, I got distracted by the brisket and storms, should have pulled 1/2 hour earlier. I have been experimenting with no foil ribs, beginning to like that method.

 

[sawhorseray]

Look real nice, you'll be eating good! I've got a rack of spares on going on my electric, too hot here to babysit the offset. RAY

 

[radioguy]

A little over 7 hours til probe tender.
Sorry about the unappetizing photo, kitchen lighting is not that great.
Double wrap in foil, then wrap in a beach towel and into insulated cooler. Minimum rest of 1 hour. Such magic happens in that wrapped bundle!!


Some plated goodies!!




Thanks for comments and following my cook. Time to clean up the smoker and have a few cold ones!!

RG