Turbo Brisket

I know some have been done that way with the biggest change being the narrow finish-line window.  All were a success.
@nolaegghead has a brisket cook process where he starts low and ramps temp throughout the cook.  Hopefully he can shed more light on it but seemed to be a good compromise as far as I recall.

lousubcap said:

I know some have been done that way with the biggest change being the narrow finish-line window.  All were a success.
@nolaegghead has a brisket cook process where he starts low and ramps temp throughout the cook.  Hopefully he can shed more light on it but seemed to be a good compromise as far as I recall.

My technique is to start smoking at a low temp, when the meat is cool and wet and likes to pick up smoke and the myoglobin will react to NOx.  Over time, I let the egg temp rise.  When I hit the stall, I will make a call, based on when I want it done, and usually power through the stall.  I find it better to minimize the amount of time languishing in a stall versus powering through it with more time resting (and cooling) before serving.

Sometimes serving time is a moving target....by adjusting the temp you can almost always meet that target.  Nothing worse than a bunch of hungry people waiting for the food to cook. 

We just did a turbo brisket for a chili competition at my wife's work. Went to Kroger and they were on sale for $1.69 lb. So picked up a 15.5 lb. Got home and started to trim it as lean as it would go. This was absolutely the ugliest brisket I have ever cooked!
When finished with the trim, netted 4lbs on the flat and 3.5 lbs on the point. Fired the Egg up to 325, loaded with cherry wood and off we go. Once it hit 160 IT foiled it and back on to finish. Pulled it at 195 IT. 5.5 hours on the Egg.
Foiled it and in the fridge to chill over night. Next day cubed each piece into 3/8" cubes for the Texas Red Smoked Brisket Chili.
I must say as ugly as it was it was one of the best tasting briskets I have done. Hell even the cold cubes were great!

Anyway with 38 other entries she won both the "Crowd Favorite" and  "Best Tasting" from the judges.

So yes you can make a good turbo brisket.


 
And many of the 200+ tasters were curious about how the Brisket was cooked on the BGE large.