Turbo Brisket just OK

fiver29

I asked the wife yesterday morning what sounded good for dinner.  She said brisket sounded good.  Got home with a 8 lb packer around 10:30.  I whipped up a rub and applied it liberally on both sides.  I decided I wanted to try it at 350.  The turbo ribs I did at 350 last week were fantastic so I figured that sounded good.  I used PS legs up with drip pan and a huge chunk of mequite.

So 350 was too hot.  Since I was in a hurry to get it on so we'd have dinner at a reasonable time I didn't look into previous posts on here for time and temp.  I just wanted to get it on!  It didn't develop a bark and I'm pretty sure that's because it was too hot.  Every turbo brisket picure I've seen with good bark was 300 grate.  And it looked like most of those went with no foil.  I foiled when I hit around 155.  That was just 2 hours in.  Pulled it at about 195.  Took it out of the foil and put it back on and closed all the vents down hoping to develop some crust.  No luck.  

After 30 more minutes I FTC the brisket for about 2-3 hours before we ate.  Because the bark didn't develop it was hard for me to see the grain in the meat.  I'm pretty sure half was sliced correct and the other half not so much.  Part that was sliced right was tender and juicy and had good flavor.  Part that I'm sure wasn't sliced right was a bit more tough obviously.  Still tasty though.

Note to self next time:  go 300 grate and no foil.  

Scottborasjr

Sorry the experiment didn't go better. Brisket is the one meat I haven't tried doing "turbo" but I did my corned beef/pastrami that way and it turned out alright. I'm not a big fan of foiling at any point because you do lose your bark. 

I am looking into investing in a roll of butcher paper that many here recommend. 

fiver29

I've been reading about butcher paper as well.  What are the advantages and disadvantages of that?

anton

Brisket is one meat I do not turbo, for many reasons. Low and slow for the precious brisket in my egg.  

buzd504

That looks like just a flat.

Scottborasjr

@fiver29 I'm not sure exactly what the physics of what the butcher paper does but the people who use it seem to have more consistent brisket then those who don't.

NPHuskerFL

Brisket is something I'm not willing to experiment with. I stick to what works. Nice try on thinking outside the box on this cook. Sorry it didn't work out for you. I know there have been others that have went hot and fast and have had decent results. But, IMHO L&S on brisket in the egg is proven and true solid results. Nice try nonetheless.  

The Cen-Tex Smoker

What was in your rub?

fiver29

Rub was adapted from Dr. BBQ's Slow Fire.  I used:

1/4 cup Turbinado Sugar
1/4 cup Kosher Salt
1 1/2 tb Chili Powder
1 1/2 tb Paprika
1/2 ts Garlic Powder
1/2 ts Onion Powder
1/4 ts Black Pepper
1/4 ts Dizzy Pig Raging River
1/4 ts Ground Coffee