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Old 02-10-2007, 03:34 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, 03:49 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, 03:59 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, 04:07 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, 04:49 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, 04:59 PM   #6
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Mmmmm......Brisket
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Old 02-10-2007, 05:00 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, 05:11 PM   #8
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I'm counting on you Scotty!
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Old 02-10-2007, 05:14 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, 05:48 PM   #10
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Did high temp chicken today...it sucked...I think I broke my flux
capcitor.
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Old 02-10-2007, 06:32 PM   #11
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It hit 170 and I foiled. Whoa! Did that sucker shrink or what?


Looks plenty juicy to me!

The basics, from what I understand are...

High temp cooking 350-375
Foil at 170-175 - the last int temp you'll take.
Put back on the high heat and start timing it so you know when you check for tenderness. I'll check at 7:00 to see what it feels like. That would be 4 hours since it went on. If it's not probe tender, I'll check again in 20. and so on.

:Edit: Forgot to mention, that the cooker seem to settle in around 340 and seemed to be happy ( with all 3 bottom vent's 100% open) so I left it there. This was just with a 3/4 ring...started with MM.
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Old 02-10-2007, 06:34 PM   #12
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Quote:
Originally Posted by Captain Morgan
Did high temp chicken today...it sucked...I think I broke my flux
capcitor.
You musta forgot to bring the temp up to required 1.21 gigawatts!
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Old 02-10-2007, 06:36 PM   #13
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Lookin' good Q boy
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Old 02-10-2007, 06:45 PM   #14
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Hope it turns out good. If it does then I'm next.
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Old 02-10-2007, 07:03 PM   #15
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Checked with a probe ... just a little bit resistance....
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Old 02-10-2007, 07:28 PM   #16
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23 after.... perfect. Probe goes through like butter. Resting in the microwave.
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Old 02-10-2007, 08:24 PM   #17
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It sure looked moist Scotty! I can't wait to see the finished pics!
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Old 02-11-2007, 06:47 AM   #18
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I let it reset for about 45 minutes in the nuker then sliced her up.
Came out SUPER tender and still had plenty of moisture.



Sammiches


The Wolfe Rub Bold gave it an excellent taste. I guess I could've put it back on the WSM unfoiled to get the bark, but I didn't feel like it cuz the race was on.
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Old 02-11-2007, 06:50 AM   #19
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Scotty you're amazing!!!!! Fantastic my friend!!!
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Old 02-11-2007, 07:04 AM   #20
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great smoke ring too!
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