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The beauty of high heat was illustrated quite vividly for me today.
My wife woke up this AM and said “I want brisket for supper.” I currently don’t have any cooked brisket vac packed in the freezer though I do have a Packer from a recent Costco run frozen. No way am I gonna get that thawed in time. So, I made a run to Wally World. Bingo, one packer left.
I came home, filled the charcoal ring with Royal Oak Lump, and lit a small chimney full. While the fire was doing its thing, I trimmed the fat off that packer. I put it on at 350*F. I just wrapped it (~2.5 hrs) and will ck it in ~2.5 hrs.
It’ll be moist and juicy like every brisket has been using the high heat method. I haven’t cooked one any other way in years since learning of the technique here.
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My wife woke up this AM and said “I want brisket for supper.” I currently don’t have any cooked brisket vac packed in the freezer though I do have a Packer from a recent Costco run frozen. No way am I gonna get that thawed in time. So, I made a run to Wally World. Bingo, one packer left.
I came home, filled the charcoal ring with Royal Oak Lump, and lit a small chimney full. While the fire was doing its thing, I trimmed the fat off that packer. I put it on at 350*F. I just wrapped it (~2.5 hrs) and will ck it in ~2.5 hrs.
It’ll be moist and juicy like every brisket has been using the high heat method. I haven’t cooked one any other way in years since learning of the technique here.
Sent from my iPhone using Tapatalk
) works.
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