Hybrid Brisket

[Ringer]

Good evening all. I wanted to repay some kindness a friend showed me so I decided to cook him a brisket today. I used a hybrid method of low and slow for 4 hrs followed by wrapping in butcher paper and finishing hot and fast like chilerelleno

First I started with a 15 lb brisket trimmed and rubbed with Meat church gospel. Normally I am a salt and pepper guy but I wanted to try something new...so I did.

It went on a 225 degree grate over hickory at 830 am on the rf smoker. I let it go for 4 hrs but about 2hrs in I refueled too much and had a spike to 300. I quickly got it cooled off and it settled back down.

I wanted to use the beef tallow method but I didn't have any beef tallow. Wait a minute, yes I did! I grabbed up the trimmings where I trimmed the brisket threw in a half a stick of butter and rendered it. Strained it, Put it in the fridge to solidify.

Brought it in from the smoke at 1230, laid it out on some tallowed butcher paper, slathered a bit more on top, then into the oven at 300 it went. I monitored the IT the entire time. At 203 I began probing at 207 it was done. It was 4:05 pm.

I rested it on the counter until 5:15. I know, it wasn't a long rest but it worked. Here are some pics of the finished product as well as the vehicle. Sorry for the terrible lighting in my kitchen, it turns brisket green...lol

 

[SmokinEdge]

Looks delicious to me, and yes you absolutely can finish fast. You do lose some depth of flavor but honestly it’s still very good. No shame or problem at all. Nice work, big like.

 

[48°North]

What are your thoughts on the finished product vs how you have normally done brisket?

 

[Nefarious]

Looks good to me, there are times when low and slow work and times when you need fast. Sounds perfect to me, and as long as everyone enjoyed it. In Total success, awesome job.

 

[Ringer]

Looks delicious to me, and yes you absolutely can finish fast. You do lose some depth of flavor but honestly it’s still very good. No shame or problem at all. Nice work, big like.

Thanks, my friend really enjoyed it! It was still plenty juicy. At least I k ow now if I'm in a bit of a hurry the brisket will be fine.

 

[Ringer]

What are your thoughts on the finished product vs how you have normally done brisket?

They turn out a but darker and have slightly more bark when I finish them on the smoker. The taste was still spot on with this one and the smoke was good. I'd do it again for sure.

 

[Ringer]

Looks good to me, there are times when low and slow work and times when you need fast. Sounds perfect to me, and as long as everyone enjoyed it. In Total success, awesome job.

Thanks man, my friend really enjoyed it and the few bites I had were great. Thanks for the like and kind words.

 

[JLeonard]

Hmm.....Looks good to me. And a 8 hr cook on a brisket isnt bad. And you didnt miss any sleep!
Jim

 

[gmc2003]

Simply marvelous looking brisket Ringer. Nice color, and bend. I bet it tasted great.

Point for sure
Chris

 

[tx smoker]

Good looking brisket!! I too have adopted the chilerelleno method of hot and fast. Turns out fantastic Q and takes a LOT less time. Nice to be able to cook and serve a brisket in one day Well done sir!!

Robert

 

[chilerelleno]

Your brisket looks mighty tasty, nice cook.

I wanted to cook a brisket for this 4th of July weekend, but I couldn't find a decent one anywhere I looked... Bummer!

 

[tx smoker]

I wanted to cook a brisket for this 4th of July weekend, but I couldn't find a decent one anywhere I looked... Bummer!

You should have called me last week. You know I'd make sure you got one Can't have a man doing without a brisket on a holiday. I have some brisket on a stick smoking now at Tracy's request.

Robert

 

[Ringer]

Hmm.....Looks good to me. And a 8 hr cook on a brisket isnt bad. And you didnt miss any sleep!
Jim

Thanks Jim, yes I think I may just keep trying it this way for a while. I did find a modification I need to make to the smoker though. To run it that hot my firebox needs some shielding on the outside to protect the tires. I may weld up some air gapped plates to the firebox. That should do it.

 

[Ringer]

Simply marvelous looking brisket Ringer. Nice color, and bend. I bet it tasted great.

Point for sure
Chris

Thanks Chris, it tasted pretty good. No complaints here and I'll definitely be doing this again.

 

[Ringer]

Your brisket looks mighty tasty, nice cook.

I wanted to cook a brisket for this 4th of July weekend, but I couldn't find a decent one anywhere I looked... Bummer!

Thanks man, I do hope you found one though.

 

[Ringer]

Good looking brisket!! I too have adopted the chilerelleno method of hot and fast. Turns out fantastic Q and takes a LOT less time. Nice to be able to cook and serve a brisket in one day Well done sir!!

Robert

Thanks for the kind words, Robert. It sure does work and I'm glad it's been tested so many times. It really is a huge time saver. The only thing I will do differently is a longer rest. I usually do but I just didn't have the time this go round.

 

[chilerelleno]

You should have called me last week. You know I'd make sure you got one Can't have a man doing without a brisket on a holiday. I have some brisket on a stick smoking now at Tracy's request.

Robert

Robert, y'all are astonishingly gracious.
Thank you for all your sharing here and helping to making this the best BBQ forum.