Waygu brisket hot & fast...anyone?

No advice on the brisket, but hopefully you won't have any mishaps like you had with last year's brisket!

I'd almost forgot about that. Gee thanks

Max, went back to check notes.

Trim, then inject, then on smoker at 350 for 2 1/2 hrs then place in foil pan and foil. Goes in fat down straight into pan. Pull at 205, take out and foil and let rest.

RandyE

What does the fat down strategy do for it? Thanks.

The fat side was going to be the under side int he turn in box. At it will kind of fry at that temp.

RandyE

Method & verdict -

Pre-trimmed weight on SRF Waygu brisket = 17.5 #
Post trim = 15.25

Did not inject. The brisket was heavily marbled and I wanted pure Waygu flavor.

Rubbed with Black Ops brisket rub. Set temp for 276 using Mesquite pellets. Placed a green 3" maple log on the wood pan. Placed the brisket in middle rack position fat side down.

6 hrs mark - 168 flat; 172 point. 3x wrapped with foil using 1 stick of butter on the bottom and 1 cup beef broth. Kicked the temp to 300.

7.5 hr mark - 204 probe tender flat, 210 very probe tender point. FTC'd 2 hrs. Removed point for BE's. Rewrapped flat saving the pouch broth...about 3 cups. FTC's flat till time to slice.

Cubed the point, dusted with rub, smoked 1 hr at 326. Drizzled BE's with Swamp Boys sauce & FTC'd

BE's were tender melt-in-mouth wonderful. Flat slices were had perfect KCBS tug and were very moist and flavorful.

While I wouldn't call this "hot & fast" I might call it expedited smoking Getting a 15+ lb brisket finished in less than 8 hrs would certainly give me reason to repeat the process. While I normally don't foil at plateau, the 300 finish temp would justify it.

Between the Mesquite pellets and Maple wood, there was plenty of smoke flavor and a very decent smoke ring.

Thanks to David Qualls for the temp guidelines and the "butter in the pouch" suggestion.
Over n out.

Nice.

quote:

Originally posted by Pags:
Nice.

NO pictures....didn't happen then

Sounds like a good brisket to me!

quote:

Originally posted by cal:

quote:

Originally posted by Pags:
Nice.

NO pictures....didn't happen then

LOL! I was running like a bat outta hell all day. The brisket was for a buddy's pre 4th party and despite having an iPhone in my pocket..... Oh well.

Don't let 'em hassle you.After having had a couple cameras at a comp and smart phones galore,we missed pix of winning boxes.

I guess my excuse has to be ,I admire a cook that focused on a great product,rather than sharing pix of vacations with friends.

Of course,I remember too many times making that mistake to use that excuse often.