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Quick Cook Brisket

mollyshark
mollyshark Posts: 1,519
edited November -0001 in EggHead Forum
Who is the quick cook brisket expert here? The wrap-in-foil and it's done in a fraction of the time deal. If you're around, can you shoot me an e?[p]Tanx an ocelot.[p]mSharque
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    mollyshark,
    i ain't no expert, but you have email. .. :)
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  • Darnoc
    Darnoc Posts: 2,661
    mollyshark,
    One way from Barbecue America.
    Bodacious Brisket
    1 4 to 6 pound brisket
    1/2 cup paprika
    2 tbls brown sugar
    2tbls chili pepper
    2 tbls onion powder
    1/4 cup yellow mustard
    1/2 cup beer
    1/2 cuo apple juice[p]Trim brisket.Mix all of the spices.Rub mustard over the brisket.Get cooker to 230F and cook over indirect heat for 2 to 4 hours turning every 30 minutes and spraying with the beer and apple juice. Brisket is done when internal temperature is 150F
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  • thirdeye
    thirdeye Posts: 7,428
    d7389712.jpg
    <p />mollyshark,[p]Well, I can't be called an expert because I've only done 5 or 6 of the hot-n-fast brisket cooks. Ed from Kickass BBQ was the first one that responded to some of my inquiries about this method. Since then two guys that compete have guided me with tips along the way (sort of like Deep Throat guided Woodward and Bernstein Heheee).[p]In a nutshell, You inject the brisket until it can't take any more. I use:[p]2 cups water
    1-1/2 t beef soup base (paste)
    2 t au jus mix
    1t Wooster[p]3a707a07.jpg[p]c3bb8edd.jpg[p]92079e0e.jpg[p]Heat the Egg up to 375° dome. I like to use pecan wood. Rub is a basic brisket rub salt, pepper and garlic. No sugar. For the record, Ed cooks in an uncovered a foil pan from the get-go but he is using a Lang 84, this did not give me the bark I wanted when I tried the pan in the egg. Here is one of the cooks using the pan. Moisture and flavor were spot on, I did not like the bark.[p]fbafe84d.jpg[p]Anyways, after 4 hours the internal in the point and flat will be around 160°. Wrap in foil with some liquid and take the internal up to 190°-ish and move to a cooler for as long a rest as you can stand.[p]The upside to this method is you get a brisket on the table in 7 or 8 hours. The downside is the window for foiling is very tight. Too soon and you get a "braised" product.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • BurntRaw
    BurntRaw Posts: 565
    thirdeye,
    Outstanding information and pictorial! Thanks.[p]At what point do you get your Expert Rating - 9, 10 cooks?
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  • The Virginian
    The Virginian Posts: 275
    darnoc, I have to admit I don't see how that recipe can produce anything tender. A brisket at 150 degrees is a brisket still full of tough connective tissue. You sure that recipe says its done at 150? [p]Brett

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