brisket ... turbo

henapple

Sudden request from a client for chili. Couldn't get the brisket on till 11 am. 13 lb minus maybe a lb. S&P, 300, fat down indirect. Went till around 160-170 and wrapped in foil. Cranked up a little and waited till tender. . Around 5pm.

I've said before I'm not a huge brisket fan, especially the flat.

This thing was major tender. Nice smoke from a mix of pecan and hickory. A good, tasty bark.


Turbo brisket, I'll feel like @Mickey‌

fusionhq

Looks better than the brisket I put five days into!! Nice job!!

johnkitchens

Please sell me something quick. I want to be a client. 

Mickey

I still have not done a turbo brisket. Good looking meat

anton

For not being a brisket fan that is a very nice looking job. That chili should rock, will it contain beans though?????
) >:)

NPHuskerFL

That's a good looking Turbo Brisky! Nice bark too. Sweet Henapple =D>

lousubcap

As you well know-flat to the chili-point to the cook.  Looks like a home-run right there.  The beauty of the BGE- dial it in and with the moisture keeping qualities you can likely run at any temperature and still get great results as long as you hit the finish-line by feel or temp.  Most eggcellent.  Wish I had the option to wake up during the week, think "brisket" and away we go!  Some day!!!

Dyal_SC

Looks terrific!

XC242

Nail'd It!

tulocay

That looks awesome.

SGH

@henapple- You are killing me Uncle Apple Great looking grub brother.

caliking

Outstanding. Next brisky will be done turbo.

lousubcap

Partial hi-jack but curious as to what @StillSmoken disagrees with with my above post.  No clue here, especially since there is no counter-point.  

NPHuskerFL

@lousubcap‌ he might have fat fingered while scrolling. Easy to do in mobile view or on a tablet.

henapple

Probably a thumb mistake

Foghorn

So, are we defining "turbo" as 300 or more degrees and "low and slow" as below 300?  I know some folks here do brisket in the 275-280 range and it's not considered turbo so I'm trying to figure out where the line is drawn. 

bigguy136

I use whatever temp I need to get it done in 6 hours. Just did a 18 lb and went 320° for 5 hrs 45 min. I foil when IT gets to 150°

Mattman3969

I guess I could eat that in chili. Looks good bro.

caliking

@Foghorn - my understanding is that turbo means >350°F. Not sure who got to make that call, but seems to be what is generally accepted?

theyolksonyou

caliking said:

@Foghorn - my understanding is that turbo means >350°F. Not sure who got to make that call,

@mickey , duh! King of turbo over here. B-)

Brisket_Fanatic

Looks great!

henapple

caliking said:

@Foghorn - my understanding is that turbo means >350°F. Not sure who got to make that call, but seems to be what is generally accepted?

I'll call it turbo when I want to. .

JohnInCarolina

Looks great, but can you fold a slice over a knife edge?

GoVols

Looks great

fence0407

Turbo, not turbo - whatever! That is a great looking brisket!

Aviator

Oh I like that!!!

One q though.

Do you really wrap in foil or butcher paper?

nolaegghead

Not too shabby, apple of hen, sir

JohnInCarolina

Aviator said:

Oh I like that!!!

One q though.

Do you really wrap in foil or butcher paper?

The Texas Crutch - foil lets you power right through the stall.  I think many don't consider it a turbo without the crutch.  

tarheelmatt

Is Cazzy rooming with you now?  

henapple

@Aviator‌
Foiled at 155..

Smoker317

That looks de-lish. What kind of rub did you use?