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Old 10-05-2006, 09:03 AM   #1
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High Heat Brisket

I was just reading over at TVWB board about cooking brisket for 4-5 hrs at 350.

Not sure but it seems like this method would work best in the oven.
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Old 10-05-2006, 09:06 AM   #2
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I believe they also inject the hell out of it...sounds like pot roast to me.
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Old 10-05-2006, 09:12 AM   #3
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Didn't work for me, ended up making soup with it.
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Old 10-05-2006, 10:44 AM   #4
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You'll see times like that in a lot of BBQ books. And I think Raichlen does them about that long on a grill. Never tried it though.
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Old 10-05-2006, 11:22 AM   #5
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Quote:
Originally Posted by brian j
Quote:
Originally Posted by wittdog
I believe they also inject the hell out of it...sounds like pot roast to me.
since when injecting meats qualify them as pot roasts? i don't ever remember my mom injecting her pot roasts and i don't have a problem with those who inject briskets. ymmv.
Please allow me to clarify...there is nothing wrong with injection....but from what I read and have seen inregards to the 3hr 350 brisket...one injects a ton of liquid into it amd then it cooks like a pot roast...and has a different texture to a low and slow brisket...I'm about ready for a pot roast my self (I should have eaten the brisket I turned into a pot roast at Oinktoberfest )
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Old 10-05-2006, 11:43 AM   #6
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Myron Mixon pumps his like crazy with a combination of juices among other things and cooks in 5 hours as well. He's fared well using this method in contests. I've never tried it so I can't say how it tastes, but I guess it's good if done right.
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Old 10-05-2006, 11:45 AM   #7
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To each there own...
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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

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Old 10-05-2006, 03:58 PM   #8
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Quote:
Originally Posted by bige1
low and slow [smilie=a_goodjobson.gif] and then you will know
What BigE1 said.
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Old 10-05-2006, 11:14 PM   #9
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My first cook on my new WSM was a brisket. Due to all the shiny surfaces (so they say), I couldnt get the temp below 280. Cooked my brisket in 4 hours or so if remember correctly. Was also one of the best briskets Ive cooked to date...
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Old 10-06-2006, 12:04 AM   #10
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I don't think I have really ever paid much attention to the cut of meat. I suppose that would have a lot of bearing on the method.

Are all cryo vac briskets ID'd by grade or do most just say brisket?
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