SUPER FAST Brisket :(

MaskedMarvel

Greetings friends,

yeah.. this brisket that’s getting served in 12 hours just cooked in 6 hours. No stall. Powered right to tender. 

I’ve got it double wrapped in foil, hot towels, and in a hot cooler. But 12 hours seems like a REALLY long time away. 

It’s for a huge engagement party of 75 people.

dangit 

JohnInCarolina

Double indirect?

MaskedMarvel

JohnInCarolina said:

Double indirect?

Well - doesn’t the foil balls count as a yes on that?

lousubcap

The cow drives the cook.  You could tightly seal it in an aluminum pan and place it in your clock box on the lowest setting (likely 170*F) until around 2 hours out then remove and let it cool to the slice (on demand) temperature of 145*F or so.  

DoubleEgger

I’d put in the oven at 170 and put a wet handtowel on small baking sheet to help keep the moisture high. 

fishlessman

ive done it in the cooler along with a big bean pot full of hot beans to keep the temp up. i would go doubleeggers way with the damp towel wrap in the oven though

alaskanassasin

Pour some broth in the pan.

WeberWho

Do you have an electric roasting pan?

WeberWho

Sous vide? I wouldn't vacuum seal because of the bark but you could seal both ends of the bag and find something to sink it to whatever temp you're looking for.  

Mark_B_Good

When you unwrap the foil JUST BEFORE SERVING, there will be A LOT of juices from the brisket.
Reinject this juice into the meat (lots of it), before cutting, and serve.   You will be happy you did that.

MaskedMarvel

WeberWho said:

Do you have an electric roasting pan?

WeberWho said:

Sous vide? I wouldn't vacuum seal because of the bark but you could seal both ends of the bag and find something to sink it to whatever temp you're looking for.  

Both great ideas, and I actually do have both of those setups. I’m not sure the roaster would be big enough..

MaskedMarvel

Mark_B_Good said:

When you unwrap the foil JUST BEFORE SERVING, there will be A LOT of juices from the brisket.
Reinject this juice into the meat (lots of it), before cutting, and serve.   You will be happy you did that.

I’m hoping all of that will soak back in lol but I’ll bring the inject gun. Great tip. Thank you!

MaskedMarvel

lousubcap said:

The cow drives the cook.  You could tightly seal it in an aluminum pan and place it in your clock box on the lowest setting (likely 170*F) until around 2 hours out then remove and let it cool to the slice (on demand) temperature of 145*F or so.  

This brisket was SUPER FLOPPY. I searched for a while for it. And prime (always cheaper that way at Costco here, for some reason)..

I won’t be slicing this. It’ll be at a station and I’ll be basically waiting on tables. The guy slicing seems to understand the deal, though. 

MaskedMarvel

DoubleEgger said:

I’d put in the oven at 170 and put a wet handtowel on small baking sheet to help keep the moisture high. 

So - I actually hybridize this when setting up my cooler - I heat it up with hot water and dump when it’s done its thing,  it don’t towel dry when FTC happens. I agree - I think that extra moisture helps combat the ongoing sweats..

MaskedMarvel

alaskanassasin said:

Pour some broth in the pan.

Yeah I have Better Than ready to go, and I actually smoke my own tallow for briskets etc as well. 

Didn’t don’t this time. Too hectic. Too messy. 

Might regret that….

MaskedMarvel

Thanks for everyone’s help. The brisket sort of rested forever, and I left a wireless probe in the FTC so I took it to exactly the danger line, and dropped it back in the warm egg while I got the truck inspected and tags renewed. 

It’s resting comfortably and will survive until slicing safely. I think that was the best compromise. Not ideal. 

People say the brisket is the hardest cook. Lol


one thing I  DO do is make my version of “Texas Ranch” sauce. It’s a slightly sweet slightly tangy slightly spicy rich bbq sauce that is my go to for decades. Goes so well on a brisket sandwich. Oh man. 

Appreciate you all
so
much!

DoubleEgger

Hope the newlywed life is treating you well my friend.