I know some of you won't like this idea, lol. But I tried out a "Quick" Brisket today, my first Brisket actually. I must say, it turned out really well. I was surprised with it, and all the guests were thoroughly impressed with it as well. I will definitely do a low and slow one next, just to compare, because this one was pretty damn awesome, if I say so myself.
Started with an 8lb flat. Trimmed the fat cap a little, then smothered it in DP Cow Lick.
Next I put it on a raised grid, DIRECT, fat cap down, at 350* dome temp with four chunks of hickory. Then of course.........the monsoon ensued so I had to put a rain cap on it, lol.
Let it run at 350* until it was internally 175*. Took it off and wrapped in double foil with beef broth and Worcestershire sauce, and then put it back on in the foil at the same temp, 350, for about another hour until it was 207. The higher internal temp was necessary to get it tender at a high temp, shorter cook.....or so I read it was.
Took it off and left it in the double layer of foil to rest on the counter for 45 minutes. After opening it, however, I decided it needed a better crust. Luckily I had turned the Egg up to 450 to cook the grates clean so it was still roaring. Put the Brisket on for about 10 minutes more per side, not in foil, and it ended up being a hit.
I know there is no smoke ring, and it may not be "right" for competition Brisket........but I liked it!!
Thanks for looking Eggheads!!