High Temp Brisket - BBQ Central

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Old 02-10-2007, 02:34 PM   #1
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High Temp Brisket

Yeah, I'm gunna try the high temp method.
6 pound packer rubbed with wooster and Wolfe Rub Bold.

Shooting for 350' WSM temp, foil at 170, til probe tender. Total cook time estimated at 4 - 4.5 hours.
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Old 02-10-2007, 02:49 PM   #2
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I hope you injected it Scotty, otherwise it may come out dry at those temps. I took Myron's class last summer where he cooked the 3 1/2 hour brisket (whole packer). If you have any questions, feel free to ask.
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Old 02-10-2007, 02:59 PM   #3
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Nope. The reviews I read said that it was one of the most moist ones they have had, and they didn't mention injection. I broke my needle a long time ago anyway.
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Old 02-10-2007, 03:07 PM   #4
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Well good luck to you anyway but those guys that aren't injecting aren't cooking using the Myron method and Myron invented the 3 hour brisket! (or was that Cappy?)
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Old 02-10-2007, 03:49 PM   #5
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Quote:
Originally Posted by Kloset BBQR
Well good luck to you anyway but those guys that aren't injecting aren't cooking using the Myron method and Myron invented the 3 hour brisket! (or was that Cappy?)
That's why he is using the scotty method....4 - 4 1/2 hours!
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Old 02-10-2007, 03:59 PM   #6
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Mmmmm......Brisket
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Old 02-10-2007, 04:00 PM   #7
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If Myron cooks a 13 lbs whole packer in 3 1/2 hours at 350, I'd say a 6 lb flat cooked for 4 1/2 hours is probbly 2 hours too long. Myron doesn't foil 'em either. He does use foil though.

Seriously good luck, always open to hear other methods!
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Old 02-10-2007, 04:11 PM   #8
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I'm counting on you Scotty!
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Old 02-10-2007, 04:14 PM   #9
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Ah...debate about BBQ...much better then macaroni salad vs. pasta salad!

Cappy has been in the lab tinkering with high temp cooking as well and has asked for a podcast on his findings when he has something conclusive to share!

Go Scotty...to be honest, I would be cooking higher temps too with the cold temps outside!
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Old 02-10-2007, 04:48 PM   #10
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Did high temp chicken today...it sucked...I think I broke my flux
capcitor.
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