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Fast Brisket is done...
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Clay Q
Posts: 4,486
I last left off with the brisket running indirect at 375° dome with some hickory smoke.
When the meat hit 150° internal I went to foiling. Back on the egg, I cut the heat down to 300° dome to slow things a bit. My target meat temp was 200° internal.
After hitting target I blanketed with more foil and rested the whole package in the kitchen oven, heat off, to rest for 1 hour. Then I pulled off the aluminum, threw on some hickory chips and seared the beef one more time.
With anticipation I sliced....
:woohoo: I did it!
Juicy, hint of smoke, flavorful, tender brisket! And with DP Raising the Steaks Seasoning this brisket tasted like steak especially around the crust areas.
Plated with coleslaw, some chips, a pickle and Becks brew to quaff. Outstanding! A big thank you to Vidalia1 for his recipe, "Fast Brisket"! :cheer:
When the meat hit 150° internal I went to foiling. Back on the egg, I cut the heat down to 300° dome to slow things a bit. My target meat temp was 200° internal.
After hitting target I blanketed with more foil and rested the whole package in the kitchen oven, heat off, to rest for 1 hour. Then I pulled off the aluminum, threw on some hickory chips and seared the beef one more time.
With anticipation I sliced....
:woohoo: I did it!
Juicy, hint of smoke, flavorful, tender brisket! And with DP Raising the Steaks Seasoning this brisket tasted like steak especially around the crust areas.
Plated with coleslaw, some chips, a pickle and Becks brew to quaff. Outstanding! A big thank you to Vidalia1 for his recipe, "Fast Brisket"! :cheer:
Comments
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Looks great Clay. How long did the whole process take?
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Thanks Frank. Geeez am I stupid... Actually I'm falling asleep, had to delet a ton of 'd's when I dozed off with fingers on the keyboard, he he.
Let's see...just about 5 hours including the one hour rest before the sear to finish. -
Oh man!! Great crust,red ring, nice texture!! Thanks for sharing Clay. Great pics too.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
There you go Buddy! Just the way I like it!
LR -
Very nice looking cook Clay, thanks for posting.
Do you have the recipe/method or a link?
GG -
I'll gladly pay you next Tuesday for a brisket sammy today! :woohoo:
Look'n dang good Clay!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Well done, Clay! Especially like the sear at the end
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that looks incredibly juicy for a brisket.. will have to put fast brisket on the 'to do list"
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Congratulations. The brisket is a tough one for me...literally; I need to try that method.
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Clay, that looks really good. Great job!
How long did you cook it total? I'm thinking of trying the hotter method next time, but have no idea how long it will take.
Richard -
That looks GREAT!
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Beautiful brisket Clay. Looks very moist and juicy. Very nice pics and explanation.
I've not done a brisket, always been afraid. I'll have to try Vidalia1's Turbo Brisket. -
I feel like I can walk into Texas with my head held up high. Finally...the monkey is off my back for this Up North boy who didn't know much about cookin a good brisket until now.
Thank you. And a special thanks to Vidalia1, a gentleman and a great cook! -
Perfect! Nice job.
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