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Can you Turbo a Brisket if needed?

AlbertaEggerAlbertaEgger Posts: 810
The question is the title, just seeing if I have time to do up a small one for some ruben sandwiches tonight.
County of Parkland, Alberta, Canada
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Comments

  • MickeyMickey Posts: 16,179
    good question. done butts and ribs but have not a brisket (don't flame me but never cooked a brisket and from Texas).
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Little StevenLittle Steven Posts: 27,276
    You can braise one in a couple of hours but not cook one dry.

    Steve 

    Caledon, ON

     

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  • travisstricktravisstrick Posts: 4,796
    I have done a few turbo briskeys on accident. If you get your dome temp above 400,  you will need to drape some foil over the meat so it doesn't scorch. 

    They turn out just fine when done at high temps. 
    Be careful, man! I've got a beverage here.
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  • The most famous BBQ places in Texas (Kruez Market and Smitty's in Lockhart, and city market in Lulling) all cook their briskets in 4-5 hours. Most comp teams cook them fast as well. I personally don't love the texture, but you can't argue with the 500 people in line every day at all those places. If you go turbo, go 400 degrees or so and wrap when the crust darkens up. The crutch (wrapping in foil or paper) will speed up the cook even more. Count on 30-40 minutes per lb at 400 and using the crutch (wrapping). I love all those places but Franklin in Austin blows them away and he is more traditional in his temps (but still higher than "low and slow"- he goes 325 or so at this place). He texture is perfect. The other guys aren't even close, but they are still really good.






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  • Sooo...turned ou tnot to bad, not great, but not bad. No marinade, no mop, nothing, just some dizzy rub. I was pretty happy to find a dealer in Alberta by the way. Here are some pics, not to bad for being layed up most of the night and day with a migraine, this is why I needed to do a quick cook and did not get any prep in.

    Here are some pictures as well of rib night on Sat, half are done with a black cherry sauce, and the other just with my new Dizzy Dust.

    Thanks for all the advice again. Hope everyone had a good weekend.

     

    imageimageimageimageimageimage
    County of Parkland, Alberta, Canada
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  • You Canadians have some weird looking briskets...................

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  • travisstricktravisstrick Posts: 4,796
    You Canadians have some weird looking briskets...................
    That looks more like the deckle I took this morning on the lou.
    Be careful, man! I've got a beverage here.
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  • EggcelsiorEggcelsior Posts: 11,066
    Thanks Travis. I just became a vegetarian. :-O
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  • Agreed, not what we usually purchase from the butcher, however I was not there to purchase it or pick it up. Figured I would cook it up anyways. It was also cut up into slices by the wife for some reason so she could freeze them seperatly, not my choice, but I wasnt here at the time.
    County of Parkland, Alberta, Canada
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  • I actually debated posting that cause it looked so goofy, however, still tastes good.
    County of Parkland, Alberta, Canada
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  • You Canadians have some weird looking briskets...................
    That looks more like the deckle I took this morning on the lou.
    Disturbing, no doubt, but I always appreciate the use of The King's English. Let's call it a draw.........even though I may not sleep for days.



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    Welcome to the Swamp.....GO GATORS!!!!
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