High Heat Brisket

[DDave]

Got a monster brisket (17.3 pounds) that I'm going to do "high heat" style tomorrow.

Here it is sort of trimmed.



Wasn't feeling too picky tonight.

Simple seasonings, Worsy slather, onion powder, garlic powder, coarse ground pepper, Kosher salt, a light dusting of Montreal Steak Seasoning.



Wrapped and ready for an overnight in the fridge.



Kind of a last minute deal. Picked up 2 at Cash and Carry. Noticed when I got home the fuggin' Sell By Date was 6-28-2012. Stuck the other one in the neighbors freezer (along with some ribs) but not enough room for the other one. Would have liked to wait til later in the week, but, what the hell, I'm on vacation.

Been wanting to do one "high heat style" anyway. So tomorrow morning, I'll load up the big basket with RO lump and fire up the yellow UDS. We'll see if I can maintain 325° to 350° with the deflector and that big ol' hunk of meat on top. Probably need to run it WFO (that's not "Wood Fired Oven" by the way ) and currently not planning on using the Auber controller (I know, I'm living on the edge here ) but I may need the fan to stoke the fire.

Either way, should be fun, and I'll have something edible at the end of the day one way or the other.

Dave

[IrishChef]

Mighty big for a high heat deal, IMO. But, interested in seeing how it all turns out.

[DDave]

Mighty big for a high heat deal, IMO.

Why is that?

Not challenging your opinion. I'm interested in your thoughts.

Dave

[Fishawn]

Let 'er rip Dave.... WFO Same way I do Gator

never seen a packer that big here

[Fire it up]

Big azzed brisket there, though never seen one that was so bottle necked, shame cause burnt ends were always my favorite part of a briskie and the point doesn't look too big.

As far as seasoning I have found with brisket that usually simple is better...

[DDave]

never seen a packer that big here

Cash and Carry. Biggest I've seen as well. Last 2 in the tub.

Hope it fits on the grate.

Big azzed brisket there, though never seen one that was so bottle necked, shame cause burnt ends were always my favorite part of a briskie and the point doesn't look too big.

Yep, I love burnt ends too.

But I'm feeling lazy today so I might just slice the whole thing.

Dave

[DDave]

Well, the brisket went on at 5:20 this morning.



Drum was at 240° and I'm in the process of easing it up. I decided to go with the controller since I really packed the lump in the basket to get as much in there as possible.. Natural airflow is often a bit of a problem with that scenario.

I'll shoot for 325° to 350° and see how it goes.

Dave

[tadowdaddy]

Nice start Dave. Can't wait to see the results!

[sweet_magnolia]

Good luck!

[barkonbutts]

oh yeah that will be good!!

[TasunkaWitko]

Dave - good luck with the brisket! I'm liking your seasonings - I'll be doing some short ribs from our own family beef tomorrow, and my "rub" will be very similar to yours.

I might have missed it, but do you have any mop in mind? I've used a combination of half melted butter/half good, flavourful beer with great results.

[HawgHeaven]

Good luck brutha... you'll rock it for damn sure!!

[IrishChef]

Why is that?

Not challenging your opinion. I'm interested in your thoughts.

Dave

Just thinking that with the large size, the outside might be pretty ugly by the time you get it done, and while you may hit your IT quicker, it may not allow enough time for alot of the connective tissues to properly break down. Just thoughts. I guess we will both know this afternoon.

[DDave]

Just thinking that with the large size, the outside might be pretty ugly by the time you get it done, and while you may hit your IT quicker, it may not allow enough time for alot of the connective tissues to properly break down. Just thoughts. I guess we will both know this afternoon.

Hmm . . . good points.

Well, I settle on a little lower temp. Bottom of the drum seemed to be getting WAY too hot trying to drive the temp at the grate to 340ish with that deflector in there.

It's cruising about 315° now.

Patio smells great. I figure I'll check it with the Thermapen about 10:30 or so.

Dave

[DDave]

I figure I'll check it with the Thermapen about 10:30 or so.

Or 10:05. Close enough.

Here it is at about 4 hours and 40 minutes in.



Looks real moist. At this point I may not even foil it. We'll go total experiment on this one.

Temp reading is about 164° in the point.

Lots of sizzling going on. I imagine there are CRAZY amounts of fat hitting the deflector. Better there than hitting the coals.

More later.

Dave