First High Temp Brisket - BBQ Central

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Old 06-22-2008, 07:48 AM   #1
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First High Temp Brisket

I've been waiting to try a brisket on the WSM for quite some time because of how difficult a task that some say it is. Couldn't find anything but a flat at BJ's. Based upon reading several suggestions from experienced smokers, I elected to try the High Temp method.

I thought the results were outstanding. My wife and family really enjoyed the brisket.

I used a Texas Style rub and sauce and even tried a Cheerwine BBQ sauce that I had finally made with some of the brisket.

Now that I've taken the leap into the world of brisket, I definitely try it again.

Texas really got this one right!!!





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Old 06-22-2008, 08:45 AM   #2
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how'd you like the Cheerwine sauce?
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Old 06-22-2008, 09:00 AM   #3
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Quote:
Originally Posted by Captain Morgan
how'd you like the Cheerwine sauce?
It had a ditinctive flavor that I liked but it was a little too sweet for my taste. When I make it again, I'll try reducing the molasses and sugar a little and maybe also bumping up the vinegar a touch. I thought the flavor complimented the brisket well.
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Old 06-22-2008, 09:57 AM   #4
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Quote:
Originally Posted by Stogie
When you say "high heat" exactly how high was the heat?

Thanks!
325-340F

Foiled at 170F internal temp. Finished till tender.
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Old 06-22-2008, 10:04 AM   #5
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Quote:
Originally Posted by PantherTailgater
Quote:
Originally Posted by Stogie
When you say "high heat" exactly how high was the heat?

Thanks!
325-340F

Foiled at 170F internal temp. Finished till tender.
Forgot to add that I pulled the brisket and wraped in towels, let it rest in the microwave for about an hour.
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Old 06-22-2008, 08:40 PM   #6
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Mmmm.. Cheerwine. I once hired a soloist for my band, paid him in cash and Cheerwine!
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Old 06-23-2008, 09:23 AM   #7
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Looks real fine

I do mine in 300ish range works great for me too
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