Quick brisket cook

Chrispy Bob

Decided to try the quick brisket cook today. Results were not too bad.
Had a 5 1/2 lb. brisket that marinaded overnight in the Denton Texas mixture I mentioned in an earlier post. I would think you could use and liquidy (is this a real word?) marinade. Drained , reserving the marinade. Seared at about 550ºƒ on both sides. Brought the egg down to 275ºƒ.
Wrapped the brisket in heavy foil, leaving room for the marinade. Poured the marinade in, sealed and cooked for 2 1/2 hours indirect.
Removed from packet, covered with foil while I reduced the saved marinade until it would coat the back of a spoon.
Should have added so hickory chunks during initial sear, but all in all not too bad.
Plenty left over. Will portion out on a cookie sheet, sauce, and freeze. Later vacuum pack for sandwiches or BBQ salad later.[p]CB
Brisket after sear
[p]Brisket after 2 1/2 hour cook
<img src ="http://home.comcast.net/~rob_in_fl/laterq.jpg">[p]Sliced Brisket

Spring Chicken

Chrispy Bob,
Looks juicy and tasty. How tough was it? [p]Spring Chicken
Spring Texas USA

Chrispy Bob

Spring Chicken, I thought it was pretty tender. When I cut it up tomorrow for freezing, I want to try a straigjt cross grain cut and compare it to the bias cut. [p]CB

BGE Pit Crew

Chrispy Bob, looks very tasty! I did my first brisket last year in competition like the Dallas Dandy from the Smoke and Spice cook book. We were 14th out of 21 teams, not bad for our first event. Keep on egging, DK