Fast and Furious Brisket - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-01-2007, 08:53 AM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Fast and Furious Brisket

I injected an 11lb flat with beef broth, coffee and brown sugar. Then I rubbed it down with a salt and pepper based rub. No sugar in it at all.

Onto the smoker at 12:30 with the fat cap down. I let the wsm run wide open. Temps settled in at 370 dome, 350 grate, 340 under the grate with sand in the wsm pan.



At 3:30 the internal temp was at 170. Time to foil.

At 4:00 the internal temp was at 195. At this point I was sure that I had pushed the maverick probe all the way thru the flat somehow so I began to check it.

The internal temp was correct but the probe had lots of resistance when put in the brisket so I began checking it every 5 deg.

At 4:30 the internal temp was at 210 and it was starting to relax a bit so I put it in cooler wrapped in towels for about 3 hours.

The meat was very tender and moist. Everything was there except flavor. It tasted a bit bland. This method works, but to me, brisket taste better when done low and slow.

If I use this method again I will use injections with much stronger flavors because they seem to exit the finished product. I didn't let it sit in the injection overnight either. That might have helped a bunch.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 12-01-2007, 09:16 AM   #2
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
great info Cliff.....looks great, nice and juicy!
__________________

SteerCrazy is offline   Reply With Quote
Old 12-01-2007, 09:25 AM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Cliff that does look damn good and moist and juicy.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-01-2007, 09:38 AM   #4
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
sounds like a pro at work....I'm doing butts this week, I might try the fast and furious method.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 12-01-2007, 09:45 AM   #5
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by Captain Morgan
sounds like a pro at work....I'm doing butts this week, I might try the fast and furious method.
I have to say that This flat was trimmed pretty close and it didn't have the benefit of the point to help it along. The method works.

I will inject with more salt next time and maybe let it set overnight to keep it from having the pot roast flavor.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 12-01-2007, 09:47 AM   #6
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Why do you think the flavor was bland?? It's not like it has to come from an external source and need time to absorb. Seems strange to me. Then again, so do a lot of things.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 12-01-2007, 10:55 AM   #7
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
I do briskits & buts around 300 deg but they aint trimmed of any fat, they come out fine. I havent done any in a while now I like ribs & steak better
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 12-01-2007, 11:34 AM   #8
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
It sure did look moist! I wonder why the flavor wasn't there?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-01-2007, 11:52 AM   #9
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks great Cliff.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-01-2007, 12:43 PM   #10
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
You guys are freaking me out with your high-temp fast cooks. It's like heresy or something.

--John
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.