anyone cooking briskets direct

fishlessman

since there is a few brisket questions out there i thought i would ask. never cooked one like that but think ill give it a try. butts and ribs i cook direct sometimes, why not brisket.

Semolina Pilchard

A couple of weeks ago a neighbor brought over a brisket. Well it wasn't a whole brisket, I believe it was about 5 pounds. He wanted to try a recipe that called for cooking direct. We placed a bed of onions on the bottom of a foil pan (supposedly to keep the brisket from burning). Filled the pan half full with water. Cooked about 3 and a half hours direct, raised grid. Then took it out and put it on the grill direct for a few minutes. Ir was very tender, and juicy. I thought it would not be tender since we flew through the plateau stage, but that wasn't the case.

fishlessman

so you braised it and then grilled it, did it come out pot roast in flavor or more like brisket after the grilling phase, sounds like a much shorter cook

Semolina Pilchard

I guess I would say it came out kind of in between. I forgot to mention that it was covered in foil while in the pan. At the end when it was on the grill there were hickory chunks in the fire, but for that little time it picked up some, but not much smoke.

loco_engr

Not sure if this is what you looking for but last night I had a small brisket flat app 1 1/2#. Seared on mini 5 minutes each side and put in CI fry pan. Deluted some Curley's BBQ sauce on bottom of pan first then added brisket, more Curleys on top and then covered and into 275° oven for 1hr & 45 minutes. Yummy!

Unknown

Direct cooked briskets are great and even better are high temp direct cooked briskets. It will give you a piece of meat that is super tender and juicy and taste just like a good steak.



Now that's a juicy 3-1/2 hour brisket!! Try it and you will love it!

More info on my website...

http://olddavespo-farm.blogspot.com/search/label/High Temp Smoking

Dipstick

fishlessman

interesting, bet you could smoke it at about 300 and then do the simmer sauce thing, more like burnt ends if simmered long enough

fishlessman

i like this, 3 to 4 hours is perfect. have a fishing trip with 5 eating planned and can do this when i get done with a days worth of fishing. i like a heavey pepper base on brisket, thanks dave

thirdeye

I do it all the time....just not in my Eggs. :laugh: After getting hooked on extreeeemly raised direct cooking, (like 30 inches above the coals) I started adapting that style of cooking to my Large Egg. I use a extender ring, the grate, then the BGE extender atop that. I started with standing rib roasts, and have done ribs as well. Big butts put too much grease in the coals in my Egg, so I didn't like them as much. A 4# one works okay.

After reading that post on Dave's site it obviously works with brisket. He doesn't mention turning, and I do that, but the majority of the cook is fat down. His comments about the open pit flavor and seeing white smoke are right on. I rest longer than an hour too.

On the hi-temp fast cooks, (which I'm still doing indirect) my maximum pit temp is 350°, I try to shoot for 325°. I give these a long rest.

fishlessman

are you wrapping in foil and bringing the internal temps way up like pulled beef or just wrapping for time spent in the cooler. never measured the distance from lump to raised up grill using half a load of lump. one thing i always wanted for the egg is an extension piece that fit on the base and raised the dome for those 30 inch direct cooks, got to make something for that someday. i was thinking they needed flipping as well, flats around here dont have much fat

thirdeye

In my other cooker, no foil wrap on anything is needed until they hit the cooler for resting. The turning balances out the cook and the color.

Under any circumstances in any cooker, if a brisket is getting too dark for me, I'll either tent it or srap in foil and finish the cook.

I agree about over trimmied flats. I just buy whole ones and cut off the point. I don't follow the narural seam either, just a straight cut. If you freeze them for later, they make for some good eats or a king sized batch of burnt ends.