Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Ashley Coalburn on June 28, 2020, 03:15:15 AM
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Small 10.5 lb. brisket. Prepped everything last night, lit the fire @ 6:00 a.m., lid on @ 6:20. Using a higher heat method from Cooking With Ry on YT to try and avoid all nighters. Dry Brined, rub is a variation of Big Bad Beef Rub.
(https://live.staticflickr.com/65535/50053974807_35edaf0d55_b.jpg)
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Keep us posted. And pics are always welcomed.
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Keep us posted. And pics are always welcomed.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Okee doke.
5 hours in, bark and color are looking good. Hit the stall about 155, wrapped and added about 2 oz. of bourbon and water in the foil.
(https://live.staticflickr.com/65535/50054923127_140bf92b16_b.jpg)
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Oh, my!! Now that sounds like the ticket. For some reason grilling with a little stronger stuff, to add to the meat, works well. Can’t wait to see this when it’s done!
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It hit 203 internal almost exactly 7 hours in. Probed it all over with a Thermopop, range was 200-208. It's been resting in a cambro for about an hour.
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The Juicinator! The bowl has juice salvaged from the outer wrap of foil. The juice on the cutting board just ran as I cut. It was done sooner than expected but a second hour in the cooler was no problem. It was still hot and...did I mention juicy?
(https://live.staticflickr.com/65535/50055658863_0619c567d4_c.jpg)
(https://live.staticflickr.com/65535/50056478397_54b5d74639_c.jpg)
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Damn, that looks good.
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Looks good!
I cook all of my packers H&F
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Thanks gents. I avoided briskets for a long time in favor of chuck because getting up @ 3:00 doesn't agree with me. This method puts it back on the menu, along with sleep!
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Holy shit. That looks soooo good . Awesome cook. Keep sharing this is what gets us excited!!!
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Nice smoke ring, and it does look juicy! Well done...[emoji122]
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Looks good. Wait til you try a 4 hour brisket...you’ll have brisket for lunch and can enjoy the afternoon doing something else.
ISO: Green MBH 18/22 or Green 18 Tri-Wood or OTG
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Looks good. Wait til you try a 4 hour brisket...you’ll have brisket for lunch and can enjoy the afternoon doing something else.
ISO: Green MBH 18/22 or Green 18 Tri-Wood or OTG
Whoa! Whoa! WHOA! Too much information! My head is still spinning from an unnatural 8 hour brisket, are you trying to make me lose consciousness? I need meds...quick, gimme' some bourbon...
;D
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Looks awesome, and juicy too
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Looks fantastic!
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Looks good. Wait til you try a 4 hour brisket...you’ll have brisket for lunch and can enjoy the afternoon doing something else.
ISO: Green MBH 18/22 or Green 18 Tri-Wood or OTG
Whoa! Whoa! WHOA! Too much information! My head is still spinning from an unnatural 8 hour brisket, are you trying to make me lose consciousness? I need meds...quick, gimme' some bourbon...
;D
Finishing a brisket in 4 hours doesn’t allow oneself to get... “too deep into the corn.” Or put another way...brisket for lunch and a mellow bourbon afternoon. [emoji1303]
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Looks good. Wait til you try a 4 hour brisket...you’ll have brisket for lunch and can enjoy the afternoon doing something else.
ISO: Green MBH 18/22 or Green 18 Tri-Wood or OTG
Whoa! Whoa! WHOA! Too much information! My head is still spinning from an unnatural 8 hour brisket, are you trying to make me lose consciousness? I need meds...quick, gimme' some bourbon...
;D
Finishing a brisket in 4 hours doesn’t allow oneself to get... “too deep into the corn.” Or put another way...brisket for lunch and a mellow bourbon afternoon. [emoji1303]
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Biggest problem I can see is that I have my wife believing brisket is an 'event' food. If she knew it could be done that easily and quickly, I'd be screwed. As it stands now she'll have unreasonable expectations!
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Looks good. Wait til you try a 4 hour brisket...you’ll have brisket for lunch and can enjoy the afternoon doing something else.
ISO: Green MBH 18/22 or Green 18 Tri-Wood or OTG
Whoa! Whoa! WHOA! Too much information! My head is still spinning from an unnatural 8 hour brisket, are you trying to make me lose consciousness? I need meds...quick, gimme' some bourbon...
;D
Finishing a brisket in 4 hours doesn’t allow oneself to get... “too deep into the corn.” Or put another way...brisket for lunch and a mellow bourbon afternoon. [emoji1303]
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Biggest problem I can see is that I have my wife believing brisket is an 'event' food. If she knew it could be done that easily and quickly, I'd be screwed. As it stands now she'll have unreasonable expectations!
Lol you’re probably right. “8-10-12 hours is just how long they take honey.” Just keep that under your hat then in case you ever need it.
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