I tried my first high heat brisket yesterday and things went, well, just ok. It turned out to be more educational than anything else.
The brisket was 6.56 lbs and at about 1 1/2 hrs per pound, it wasn’t large enough to do a low and slow overnighter unless I got up around 3 am. I decided to do a high heat cook as described on The Virtual Weber Bulletin Board. This should get it done in 4-5 hours, plus an hour to rest and some more time for Burnt Ends.
I applied my own simple rub of salt and heat and some garlic and onion powders, and rubbed it the night before. About 8am I got the Weber Smokey Mountain (WSM) going and up to about 350* at the lid. For a slow cook I’d typically be reading 250* at the lid, about 235* at the grate.
After about two hours on the cooker the brisket was at 170* so I wrapped it in foil with a baste I made using some of the rub, beer, Sriracha and sugar. It definitely had some heat.
Approximately 2 hours later the brisket was getting tender so I removed it from the foil and put it back on the cooker to firm up the bark. I love that bark!
Sixty minutes later I removed the brisket from the cooker, cut the point off and foiled for about an hour to let the meat relax and the juices return to where they belong. I returned the point to the cooker.
I sliced the beef nice and thin and boy-oh-boy did it look good, at first. The smoke ring from the hickory was thick and pink. Perfect, but not quite. The beef was dry. I guess I overcooked it. That’s too bad because the bark was delicious.
I ate two sizeable helpings, but didn’t really enjoy it so the remainder got sliced up for sandwiches. Normally I’d have cut the beef into a few large pieces to vacuum seal and freeze, but since this wasn’t perfect it didn’t matter. It wasn’t going to be shared.
Later on I removed the point to chop, but it was terrible. A big mistake was not trimming enough fat before cooking. Using the high Heat method doesn’t allow for as much fat to render off and it was readily apparent when I started chopping. I threw the point out. It was that bad.
At 12:30 today I had a brisket sandwich and the cow was much better slathered in mayo.
It was a learning experience, but I have a long way to go with brisket. But that’s fine, it’s all good fun.
EDIT: Thanks to Kevin for staightening me out on a few things. First of all I cooked a “flat” not a “brisket”. Second, there’s no question I overcooked it. Third, it was overcooked when I returned it to the cooker. In other words, the idiot here overcooked it twice… kinda’. I still can’t wait to cook another one.