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Old 08-28-2008, 03:47 PM   #1
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Hot Brisket

Here are some pics of a "high heat" brisket I did recently. Turned out
pretty darn good. Would I do it again? Yep!
8.5 lb packer, cooked at approx 350* for 2.5 hrs, foiled, and cooked
at approx 375* another 1.5 hrs 'till tested tender with fork. 4 hours
total cook time then a 1 hour rest.

(click to enlarge)


















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Old 08-28-2008, 05:22 PM   #2
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That looks great Pappy!!

Though it's not necessary, I think that injecting 'high heat' briskets helps with the finished product. I've never done one, but I know Myron injects as well and it makes sense the added moisture would help.......I dunno.
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Old 08-28-2008, 06:30 PM   #3
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That looks killer and look at the smokering...nice job.
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Old 08-28-2008, 07:26 PM   #4
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Nice work, Pappy.

--John
(Wow, wish I could find 'em for $1.67/lb!)
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Old 08-28-2008, 08:51 PM   #5
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Quote:
Originally Posted by Unity
Nice work, Pappy.

--John
(Wow, wish I could find 'em for $1.67/lb!)
My thoughts as well. Where did you buy it?
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Old 08-28-2008, 09:18 PM   #6
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I'm going to cook them slow and low from now on.. Glad yours came out good at high heat..
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Old 08-28-2008, 09:30 PM   #7
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I've tried it and they lack 'depth' The injection better be an attention getter or you might as well cook it in the oven.
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Old 08-29-2008, 09:18 AM   #8
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Quote:
Originally Posted by Griff
Quote:
Originally Posted by Unity
Nice work, Pappy.

--John
(Wow, wish I could find 'em for $1.67/lb!)
My thoughts as well. Where did you buy it?
Super Walmart has had them at this price for at least 2 years. Packer
briskets and a few specialty meats are the only things I buy there as most
all of their other meat is enhanced. The briskets are usually ungraded or
select but you can occasionally make a nice pick.
If you don't like whats in the meat case, just ask the attendant to bring out another box.
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Old 08-29-2008, 10:07 AM   #9
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The Wally Worlds around here seem to have upgraded the beef section a bit here lately. Noticed they had some choice grade unpumped Ribeyes and maybe T-bones last time I was in there. They always been a good place for cryoed packers if you cant catch em sale somewhere else. Seems like the only flats I have bumped into in there have been pumped.

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Old 08-30-2008, 08:10 AM   #10
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Looks great Pappy, I think it realy depends on how large the meat is as to how its gonna come out. Seems like the larger briskits are tougher at high temps
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