Super fast prime packer test for Nola Brisket camp

The Cen-Tex Smoker

I wanted to do a test cook going hot and fast with a crutch so I didn't have to sit up all night watching a brisket in NOLA when I could be out on Bourbon St. instead. I grabbed a 16lb prime packer that trimmed down to 13 ($3.97 per lb for those scoring at home).

I cooked it at 350 except for the 15 minutes the temp Spiked to 700 (oops) Didn't seem to hurt it but we will see.

I wrapped it in paper at 178 where it stalled at around 2 and it ripped through the stall and was done by 3
At 192-195.

This thing was jiggly all over and done in 5 hours on the nose. On the egg at 10 am and in a cooler at 3. 195 and soft as butter all over with a serious case of the jiggles. Really excited to see how this turns out. If I could cook great Briskets in 5-6 hrs I would be thrilled. I have my doubts but this one looks and feels great. Pics to follow and maybe another jiggle video if I'm feeling froggy.

SGH

Standing by anxiously my friend. Hoping it works as I'm trying it in a few hours myself.

SGH

I'm not going to wrap though. Gambling on the water bath letting me push the temp into the 400 degree arena for the stall. We shall see.

fusionhq

Anxiously awaiting sliced pics. I will become a brisket head if they can be done in five hours!!

SGH

@fusionhq‌
They can be my friend. I may not can pull it off consistently but there are folks who certainly can.

fusionhq

I'm interested to learn.

The Cen-Tex Smoker

fusionhq said:

I'm interested to learn.

me too. Let's see where this one goes.

Hi54putty

The best brisket I have ever made was bought at Walmart and cooked at 350 until done. I'm no brisket whiz but it was pretty awesome in my book. I' m sure yours will turn out great too..especially with a fine piece of meat like that.

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SGH said:

I'm not going to wrap though. Gambling on the water bath letting me push the temp into the 400 degree arena for the stall. We shall see.

I wasn't either but the bark was getting a little darker than I like around the edges so I wrapped it to protect the bark. Water may help that too. It was cruising through without the wrap, just didn't want it to harden up too much.

SGH

@fusionhq‌
I don't like using ugly words but I'm forced to here. Go to kickassbbq and read about the high heat method for brisket that was perfected and made famous by brother Mixon. Sorry for the profanity above but that is the name of the sight sadly.

minniemoh

Looking forward to the sliced pictures. 

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minniemoh said:

Looking forward to the sliced pictures. 

me too- hope its good.We are 30 min from finding out.

SGH

Standing by and counting down.

Wolfpack

29,28,27... Oh the hell with it- cut that bad boy up

The Cen-Tex Smoker

Damn- this was really, really good. I would have no issues serving this to anyone. Super juicy point and flat and the texture was spot on.

This is way above expectations for me. The only thing I would note is that it was not very smoky. This has happened with my last 2 low And slows too though so not sure what's going on there. Might need to buy some new oak.

Either way, this was really good and done in 5 hrs!


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SGH

I surrender. You win brother Tex.

cazzy

Damn...what great bark for 5 hours. That sammich looks off the chain!!!!

Homemade pickles?

CtTOPGUN

 OMG! Great Brisket in 5 hours? I must try this. Ovewrnight cooks are difficult for me.

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cazzy said:

Damn...what great bark for 5 hours. That sammich looks off the chain!!!!

Homemade pickles?

We make homemade pickles but I always use Claussen on my bbq sammiches. Something about them that I love with BBQ. That was franklins Texas style sauce too. It was a killer sandwich.

Dude- this brisket was tight. I am really happy to have pulled this off. Just to know I can do this in 5 hrs for a 13lb brisket blows my mind a little. Against everything I ever thought was possible.

The pics don't do it justice- the cooler is full of liquid and the cutting board was overflowing. Not fat- just very moist.

lousubcap

When you have your choice between lucky and good, take lucky every time.  I gather that you used the thickest part of the flat probe test to "declare victory" or just the jiggle feel?  Regardless, I have never been above around 290-300*F for a cook but may go there now.  That said, with the SRF I think I would slow-down a little just because.  Thanks for the write-up and enjoy @Nolaegghead's party...

SGH

Glad you nailed brother Tex. I hope to replicate your results.

shtgunal3

=P~ =D>

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lousubcap said:

When you have your choice between lucky and good, take lucky every time.  I gather that you used the thickest part of the flat probe test to "declare victory" or just the jiggle feel?  Regardless, I have never been above around 290-300*F for a cook but may go there now.  That said, with the SRF I think I would slow-down a little just because.  Thanks for the write-up and enjoy @Nolaegghead's party...

I had a maverick in the thick part of the flat after I wrapped it. Once it hit 190, I jabbed it for feel with my Thermapen. It was gooey and jiggly when I pulled it.

I would slow roll the SRF as well but I'm going to put it on at like 10 am and hope it's ready by 7-8. This was done at 3. Crazy that it was so good with that hot of a cook. Never would have thought.

cazzy

The Cen-Tex Smoker said:

cazzy said:

Damn...what great bark for 5 hours. That sammich looks off the chain!!!!

Homemade pickles?

We make homemade pickles but I always use Claussen on my bbq sammiches. Something about them that I love with BBQ. That was franklins Texas style sauce too. It was a killer sandwich.

Dude- this brisket was tight. I am really happy to have pulled this off. Just to know I can do this in 5 hrs for a 13lb brisket blows my mind a little. Against everything I ever thought was possible.

The pics don't do it justice- the cooler is full of liquid and the cutting board was overflowing. Not fat- just very moist.

Yeah, it's against how I roll too but I'd be interested in giving it a try. I can imagine prime helps with hot and fast so that may be the key.

I'll have to give those pickles a try on my next brisket sammich.

Great job! Still impressed with your bark.

lakewade

Nice work Cen-Tex. 

SGH

Great minds think a like brother Tex. Or so they say.

The Cen-Tex Smoker

Damn...what great bark for 5 hours. That sammich looks off the chain!!!! Homemade pickles?

We make homemade pickles but I always use Claussen on my bbq sammiches. Something about them that I love with BBQ. That was franklins Texas style sauce too. It was a killer sandwich. Dude- this brisket was tight. I am really happy to have pulled this off. Just to know I can do this in 5 hrs for a 13lb brisket blows my mind a little. Against everything I ever thought was possible. The pics don't do it justice- the cooler is full of liquid and the cutting board was overflowing. Not fat- just very moist.

Yeah, it's against how I roll too but I'd be interested in giving it a try. I can imagine prime helps with hot and fast so that may be the key. I'll have to give those pickles a try on my next brisket sammich. Great job! Still impressed with your bark.

The bark was money. If it had more smoke it could have been top 5. It was really good.

Phatchris

Wow.,,, just WOW

dmchicago

I know you are done but can you say "jiggle" a few more times?

My wife is out of town......

lakewade

The Cen-Tex Smoker said

The bark was money. If it had more smoke it could have been top 5. It was really good.

I bet you could fix that with a few oak chips along the way.  I've noticed the Rockwood doesn't add much smoke, which I actually like in most cases.

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lakewade said:

Nice work Cen-Tex. 

Thanks buddy- just wanted to see if I could pull this off so we could stay out all night in NOLA Friday instead of babysitting a brisket. Not that there is anything wrong with that, just figured if we could go get weird on bourbon AND cook good brisket the following day that would be a win-win as we say in corporate america.... Are you cooking down there or just drinking? I think we should throw down some beef ribs too. BTW- I used the Robert Rodriguez brisket video you sent me as my inspiration for this cook. it worked but i went even faster.