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My first, but not my last Fast Brisket
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eenie meenie
Posts: 4,394
6.75 lb flat. Very lightly coated with mustard then rubbed with S & P, garlic powder, onion powder, and cayenne the previous night.
Went on the egg at 270 degrees with several lumps of cherry. Raised grid with a drip pan, no plate setter.
After 2 hours and 15 minutes of smoking, the flat was double warapped in HD foil and returned to the egg at 375 degrees.
Flat just prior to foiling.
The flat was egged in foil at 375 degrees for approximately 1 hour at which point it reached 180 degrees. I then injected it with a 'tea' made by soaking some Dizzy Pig Raisin the Steaks rub in some Dr. Pepper then straining out the solid particles. I don't own an injector....so I used a 50cc syringe with a 25 gauge needle. I couldn't find a lower gauge. It took FOREVER to squirt in 40cc of liquid. I am now in the market for a real injector! (but not that industrial one, vbi) Fishless had posted about injecting later into a brisket cook, but I couldn't dig up that post for the life of me, so I just did it at 180 degree. Then it was back onto the egg at 375 degrees wrapped in foil until it reached 195 degrees.
The flat was then wrapped in a towel and squished into my cooler where it resided for 2 hours. It was retrieved and given a nice sear at 550 degrees on each side for a few minutes.
It had a final rest on the cutting board of about 15 to 20 minutes and was then sliced. It was tender and juicy, but not falling apart.
Plated with baked beans (made with my homemade bacon), fresh creamed corn, stuffed potatoes, and iced plum tea. It was a sweltering 92 degrees with 65% humidity so we ate indoors. :(
I would like to acknowledge plagiarizing from Vidalia1, Thirdeye, Lawn Ranger, Fishless, Clay Q, CWM, and other fast brisket doyens. I know some real chefs out there would say I braised the brisket. Oh well, I'll be doing this one again.
Went on the egg at 270 degrees with several lumps of cherry. Raised grid with a drip pan, no plate setter.
After 2 hours and 15 minutes of smoking, the flat was double warapped in HD foil and returned to the egg at 375 degrees.
Flat just prior to foiling.
The flat was egged in foil at 375 degrees for approximately 1 hour at which point it reached 180 degrees. I then injected it with a 'tea' made by soaking some Dizzy Pig Raisin the Steaks rub in some Dr. Pepper then straining out the solid particles. I don't own an injector....so I used a 50cc syringe with a 25 gauge needle. I couldn't find a lower gauge. It took FOREVER to squirt in 40cc of liquid. I am now in the market for a real injector! (but not that industrial one, vbi) Fishless had posted about injecting later into a brisket cook, but I couldn't dig up that post for the life of me, so I just did it at 180 degree. Then it was back onto the egg at 375 degrees wrapped in foil until it reached 195 degrees.
The flat was then wrapped in a towel and squished into my cooler where it resided for 2 hours. It was retrieved and given a nice sear at 550 degrees on each side for a few minutes.
It had a final rest on the cutting board of about 15 to 20 minutes and was then sliced. It was tender and juicy, but not falling apart.
Plated with baked beans (made with my homemade bacon), fresh creamed corn, stuffed potatoes, and iced plum tea. It was a sweltering 92 degrees with 65% humidity so we ate indoors. :(
I would like to acknowledge plagiarizing from Vidalia1, Thirdeye, Lawn Ranger, Fishless, Clay Q, CWM, and other fast brisket doyens. I know some real chefs out there would say I braised the brisket. Oh well, I'll be doing this one again.
Comments
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that looks good! who listens to those "real chefs" anyways
:P :woohoo: sorry LC 
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Great plat of food Rebecca!! Brisket looks terrific!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Plagiarize away....The flat looks deeelicious...
I love cooking the butts & briskets fast, fast fast.... -
That seals it Julie....Your advice line is officially 'closed'. :laugh: :P I will refund your subscription fees immediately. :laugh: -
Rebecca...Nice cook!! If I am still in a wheelchair at the mini fest you'll understand. It took a while for the paramedics to get me out from under the bus.... :laugh:
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:ohmy: :( :huh:
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If you have not recovered I will push you around and get your wine
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That looks terrific! Very nicely done.
I may finally be convinced to try doing one this way. -
I suppose technically this is a mutt cook. An abbreviated BBQ for the smoke, then a braise to assure tenderness, folowed by grilling for a crust. This flat had such an authentic deep smokey flavor with a nice bark.
Sorry LC cut you off Julie. :( I'm sure if you sent her some lobsters and fiddleheads you'd be back on her hot line for sure. -
Why thank you Ms. Molly!
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Welcome back to the real world Kim. I must say, I really doubted this cook, but like I said, I'll do it again! Thanks so much for pioneering the way buddy.
My sister just drove in today with a bushel of Georgia peaches. We just made a fabulous cobbler and tomorrow will be a peach pie. Couldn't help but think of you and Ginny! -
Fast & Hot is always better for brisket. And yours looks fantastic. Great Job.
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Gee Julie, my trial subscription to the 'Ask a Chef' advice line was free :huh:
I suspect LC took pity on the poor saps attending the TriTip cooking class at the Sunshine fest and felt we absolutely needed the free hot line so as not to harm unsuspecting diners.
:laugh: :woohoo: -
yours looks alot better than my first one i took a picture but would not post it cause i dont think the dog even liked that brisket
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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LC, you've got to try a fast brisket one of these days. I'd be interested in your opinion.
I sure hope you heal quickly. I'm looking forward to your teaching the remedial Team Hardcore cooking class at the next Sunshine fest! -
Looks DELICIOUS! Do you purchase your brisket in a grocery store or buy it from a rancher? I am in NDakota where we can purchase an entire beef or fractions thereof.
Yummy!
Jo Ann :laugh: -
Fidel, I know it sounds sacrilegious, but you must try this unorthodox method.
I'll look forward to your post when you cook one this way. -
So you're a member of the hot & fast devotees as well?
This was so yummy Bacchus! -
Oh well Terry, knowing you, I'm sure at least you had some delicious bread to eat. :laugh:
The dogs devoured the scraps lickety split! -
Jo Ann, you are so fotunate to get your meat direct from the source. This was a flat from a grocery store with a true butcher department. Can't wait to see you post your brisket cook with some North Dakota beef!
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Yes Rebecca. My best briskets have always been done hot/fast. Been doing them that way for years. I tried going lo/slo when I first switched from steel offsets to Eggs, but they werent as good.
I do think pork benefits from lo/slo. -
Dang Rebecca,that looks delicious :cheer: :woohoo:
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Thanks Sparky! It was good. I bet you've had one of these with the Northern Georgia Eggers.
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Very nice, Rebecca. It looks the same as the low and slow ones to me. Good job.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thank you Faith...I couldn't tell the difference.
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Nice.
Looks like you are there. I bet if you sliced it any thinner it would have fallen apart. Heheee.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Very nicely done Becca!! I love the way those slices look like they are almost falling apart! 50cc syringes. Only Dr's and vet's and cattle farmer! What gage needle?!! :laugh:
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Rebecca felicidades on your first fast, bet it was terrific
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aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Looks great, Rebecca. Nice smoke ring too.
Some of the competition BBQ cooks down here are starting to cook their briskets at a high heat too. I just may have to try that next time.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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