First High Temp Brisket

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PantherTailgater

Senior Cook
Joined
Jun 13, 2006
Messages
270
Location
Southern Part of Heaven
I've been waiting to try a brisket on the WSM for quite some time because of how difficult a task that some say it is. Couldn't find anything but a flat at BJ's. Based upon reading several suggestions from experienced smokers, I elected to try the High Temp method.

I thought the results were outstanding. My wife and family really enjoyed the brisket.

I used a Texas Style rub and sauce and even tried a Cheerwine BBQ sauce that I had finally made with some of the brisket.

Now that I've taken the leap into the world of brisket, I definitely try it again.

Texas really got this one right!!!





 
Captain Morgan said:
how'd you like the Cheerwine sauce?

It had a ditinctive flavor that I liked but it was a little too sweet for my taste. When I make it again, I'll try reducing the molasses and sugar a little and maybe also bumping up the vinegar a touch. I thought the flavor complimented the brisket well.
 
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