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6 hour brisket
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Mainegg
Posts: 7,787
Pat served the most heavenly brisket at the Fl sunshine fest. Or I was starved form Poot over working poor Bree and I :(
So I decided to give it a shot and see how it really worked. I have only done two.. the first one was shoe leather even after a few hours in the crock pot the next day. the second one I did when Stike and his family came to lunch in FL last winter. :pinch: but fate was kind to me and it was edible. the platter was empty anyways LOL.
this was a flat just a hair over 6 lbs and was rubbed down with Montreal steak seasoning and onto the egg direct at 350 for 1.5 hours flip and repeat.when I took it off at this point it was at 205 at the thick part.
notice the frogmat! it wiped clean once again!!
Then into a foil pan with seasoned broth and staid there for 3 more hours.
I thought I NEEDED to trim that lower left corner off to fit in the pan
I cut it with the edge of my tongs. that is how tender it was after 3 hours at 350. I very very surprised.
I need to get the batteries charged in my camera these are with my cell and are lousy I know. but the meat is to die for! not much of a smoke ring but tender and juicy and the flavor was wonderful! Now if I just had Davids flat bread to eat with it!! used Carnivore sweet sauce to finish it
So I decided to give it a shot and see how it really worked. I have only done two.. the first one was shoe leather even after a few hours in the crock pot the next day. the second one I did when Stike and his family came to lunch in FL last winter. :pinch: but fate was kind to me and it was edible. the platter was empty anyways LOL.
this was a flat just a hair over 6 lbs and was rubbed down with Montreal steak seasoning and onto the egg direct at 350 for 1.5 hours flip and repeat.when I took it off at this point it was at 205 at the thick part.
notice the frogmat! it wiped clean once again!!
Then into a foil pan with seasoned broth and staid there for 3 more hours.
I thought I NEEDED to trim that lower left corner off to fit in the pan
I cut it with the edge of my tongs. that is how tender it was after 3 hours at 350. I very very surprised.I need to get the batteries charged in my camera these are with my cell and are lousy I know. but the meat is to die for! not much of a smoke ring but tender and juicy and the flavor was wonderful! Now if I just had Davids flat bread to eat with it!! used Carnivore sweet sauce to finish it
Comments
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Julie,
Check the Lipton onion soup brisket method from the Lipton site. Poolgirl makes it in a crockpot when nobody is looking. Splash of Liquid Smoke and he is good to go. Damn Cordon Bleu the guy is :PSteve
Caledon, ON
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Looks really good! Did you keep it at 350 for the 3 hours in the pan?
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Hi Paul, yes 350 the whole 6 hours. it was closer to 300 the last hour though as I worried about it being over done. it had a nice bend when it went into the foil.
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he told me you taught him everything he knows.....
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That really looks moist, very nice.
Kent -
Damn good looking brisket, and only six hours! I may have to try that too._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I was very impressed and Neil stood there eating it out of the pan saying WOW.. wow...WOW... :laugh:
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Now that's funny. Congratulations.
Kent -
looking good, how was the smoke flavor....... twww.ceramicgrillstore.com ACGP, Inc.
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Light on the smoke. although we prefer it that way I might add small apple chunks next time, this was very light in smoke flavor.
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I tried, honestly. I just don't speak cement :ohmy:
Steve
Caledon, ON
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Julie that looks great, I haven't tried one in the egg yet.
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this is as simple as it gets Tim. you burn some lump at that temp for 6 hours but worth every bit of it :)you guys coming to the NH fest?
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Looks great. Did you cover the foil pan or cook open?
Looks like it was trimmed lean before the cook.
Very nice.Thank you,DarianGalveston Texas -
Darian I did not trim at all and was going to as it had a pretty think layer of fat about 1 1/2. i had the foil on for half and then took it off. not sure why to either LOL Pat did not spell it all out for me so I went 50/50
I think part of it was I lucked out with a nice piece of meat -
I never pass on lucky.
Really does look great. Thanks for the added info.Thank you,DarianGalveston Texas -
Very nice, Julie. I would like to try that. What was the difference between the way you cooked this brisket and the other two you made?Happily 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 -
Hi Faith, the last one was 7.5 and 250 indirect over a drip pan and 14 hours :woohoo: it was very good and had a nice smoke ring and a bit more smoke flavor but.... this will be how I cook them now. much simpler. and not that they are hard really just 6 hours or 14....
this is from my last one
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=864216&catid=1# -
Thanks, Julie. I like 6 hours way better too. That poolman is a genious.Happily 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 -
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You know Faith now that I really thing about it Pat really is!! I have learned so much from him and he shares anything to help you. never any snide comments or nasty remarks.. Just an all round really good guy... or maybe I am just partial to Pool guys LOL
on a very funny note the news here was talking about a wild pissed off beaver in Canada that was stalking people and wrecking havoc... for some reason someone came right to mind -
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ahhh I hope you feel better soon Steven
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Looks good Julie.
My last several briskey's have been 350ish indirect, then a braised finish. I'm convinced that is the way to go. Smoke Rings are mostly aesthetic anyway, IMO. -
i thought your brisket was one of the best i had ever had, frankly.
tried replicating it, but to no availed egli avea del cul fatto trombetta -Dante -
That was a very high complement then Stike and even though Steven has tried very hard to discredit you, it is still my most prized
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Don't think I can't see what is going on here. It's a damn conspiracy.
Steve
Caledon, ON
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Just may have to try another brisket and use your method as my first was a failure. Sure looks good, nice and juicy and tender.
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ha ha my first one would have made good shoe soles LOL this was super easy and very good results. I do not like them cooked to death, to me that is nothing more than a pot roast, with none of the good vegis. that is really what I thought the first one was when I tried it. and the person who cooked it was supposed to be so great in BBQ. not anyone on here believe me. it was falling apart into strings just like a well cooked pot roast.
Start with a smaller flat and see what you think. that is what this one was. and yell to FLPoolman for help LOL that is also what I did -
6 hour wow!!!
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