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hot & fast brisket w/o success
EggSimon
Posts: 422
Hello together,
motivatet by a few tutorials and a few posts of hot & fast briskets, I did today my first attempt.
Here was the cow:
Injecter with butechers BBQ mrinade and rubbed with Suckelbusters Comp Rub:
Put it very high on the adjustable rig, this was the egg temp:
Reched 160 F internal after 1 hour !
Wrapped it in foil and put it again on the egg.
Again 1 hour later:
Pulled it of the egg and placed it in the cooler
Parallel I cooked the sides:
Moment of truth:
The flat was definitiv to dry. Tastet not bad, but it was to dry.
The other end:
also not better. I didn´t seperate the flat + point. The fat layer between the muscles was tough. Normally melt this in your mouth, but not here.
Don´t know what´s going wrong. But it was definitiv 3 leagus dryer and worse than my low & slow briskets.
Any ideas ?
motivatet by a few tutorials and a few posts of hot & fast briskets, I did today my first attempt.
Here was the cow:
Injecter with butechers BBQ mrinade and rubbed with Suckelbusters Comp Rub:
Put it very high on the adjustable rig, this was the egg temp:
Reched 160 F internal after 1 hour !
Wrapped it in foil and put it again on the egg.
Again 1 hour later:
Pulled it of the egg and placed it in the cooler
Parallel I cooked the sides:
Moment of truth:
The flat was definitiv to dry. Tastet not bad, but it was to dry.
The other end:
also not better. I didn´t seperate the flat + point. The fat layer between the muscles was tough. Normally melt this in your mouth, but not here.
Don´t know what´s going wrong. But it was definitiv 3 leagus dryer and worse than my low & slow briskets.
Any ideas ?
Comments
-
Uhh... not to be a smart alek, but... maybe cook it low n slow instead?
-
Are you saying this only took 2 hours? My flats take 5-6 hours even hot and fast.
Mike -
Strange, when I have done HH cooks, it's been in the 5 hour range. This seems too quick.
-
Is that two briskets, or one that is butterflied? There is grain running in odd directions and a really random piece of fat in the middle of it.....very different looking IMOKevin Jacques
The University of Que L.L.C. ®
Killen, AL
www.uofque.com
Take Your Taste Buds to School! -
That's an unusual looking brisket. Can't tell the size of it from the picture but how many pounds was it? Butchers BBQ is great but you need to add some other ingredients to it. Way too salty if you use it according to the package instructions. Did you let it marinate over night? You need to inject as much as you can possibly can into it to get a moist brisket.
-
you didn't mention if it was tough or not. No plateau time?
-
that is a typical German brisket cut.
The German butchers cut the briskets half a way in the middle and fold it. :unsure: So ya can buy it.
The best chance is, seperate the brisket complete, and have 2 parts. One part is only the flat, and the other part consists of flat and point.
That´s definitive not the way I want to have a brisket, but noch choice. I have to use, what I can get.
The butchers don´t know briskets for smoking / cooking. The only destination they know is soup cooking...
This was a 7 pound brisket. -
yes, it was tough.
It was dry and tough, all what ya don´t want for a brisket.
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