Memorial day briskie - BBQ Central

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Old 05-28-2009, 09:52 AM   #1
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Memorial day briskie

Hi I'm new to the site but have been lurking for a while and this is my first post. This is a high heat brisket I did in my OTG. Seasoned with kosher salt, fresh black pepper, onion powder, garlic powder and a little Tony's. Smoked with mesquite chunks and foiled at 160 and pulled at 200. Was done in a little over 4 hrs! Love the high heat method. Didn't get any finished pics since everyone was starving and i was busy carving and serving. Here's some pron from the next day from my lunch at work. Still was awesome!






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Old 05-28-2009, 09:57 AM   #2
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Beautiful! Nice work Al! And welcome to the forum!
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Old 05-28-2009, 10:19 AM   #3
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Nice looking brisket Al.
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Old 05-28-2009, 11:29 AM   #4
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welcome Al! have you also cooked low and slow brisket, and
which do you prefer?
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Old 05-28-2009, 12:27 PM   #5
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AWESOME!!!!!!
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Old 05-28-2009, 01:04 PM   #6
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Quote:
Originally Posted by Captain Morgan
welcome Al! have you also cooked low and slow brisket, and
which do you prefer?
Yes I've done them at lower temps but honestly I've had such better results doing the high heat method I'm doing them that way from now on. They still come out super tender and juicy in less time. But you can definately do low and slow on the kettle using the firebrick method like I do. In over 4 hrs I did not need to add more coals at all and had plenty leftover to roast 7 ears of corn and grill 8 links of sausage. Love it!
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Old 05-28-2009, 01:11 PM   #7
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Welcome, Al. I wouldn't have considered doing a brisket in a kettle. Tell us more about your fire brick method.

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Old 05-28-2009, 01:25 PM   #8
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[quote=smokey al gold]
Quote:
Originally Posted by "Captain Morgan":yvf0c0q6
welcome Al! have you also cooked low and slow brisket, and
which do you prefer?
Yes I've done them at lower temps but honestly I've had such better results doing the high heat method I'm doing them that way from now on. They still come out super tender and juicy in less time. But you can definately do low and slow on the kettle using the firebrick method like I do. In over 4 hrs I did not need to add more coals at all and had plenty leftover to roast 7 ears of corn and grill 8 links of sausage. Love it![/quote:yvf0c0q6]

thank you Al.

I just left a lengthy post on a non-cooking forum I visit regarding the Bobby Flay throwdown with Ed Mitchell on ribs. Ed is a NC pitmaster who really specializes in whole hog, but he cooked his ribs hot and fast, and a lot of people were asking how they could be as tender as they looked.
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Old 05-28-2009, 01:33 PM   #9
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Quote:
Originally Posted by Captain Morgan
I just left a lengthy post on a non-cooking forum I visit regarding the Bobby Flay throwdown with Ed Mitchell on ribs. Ed is a NC pitmaster who really specializes in whole hog, but he cooked his ribs hot and fast, and a lot of people were asking how they could be as tender as they looked.
Well after I did the rack of spares hot and fast, I have to vouch for Ed that yes indeed they can come out just as tender and moist cooked hot and fast versus low and slow. Those ribs were some of the simplist and best ribs I've done.
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Old 05-28-2009, 01:43 PM   #10
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wth? did you report that cook here?
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