High Heat Method Brisket

[Bionicmunky]

Hi All,

Just a quick note to say I tried the High Heat method on a 6KG brisket at the weekend - It came out lovely!

Injected the night before with some beef broth. Lathered with mustard then a dry rub 30 mins before going on.

Brisket on just after the minion start with the wood on top of the lit charcoal - No water in the pan, door upside down and propped open 1/2 an inch or so.

Heat built to 350f and kept there until the flat reached 170f then foiled and cooked at 350f until the meat was fork tender and had that sexy wobble. 5 hours total cook time.

Held in a cooler for 3.5 hours as this was cooked for a BBQ we were going to.

The plate
[thumbpop]http://www.bionicmunky.com/brisket.jpg[/thumbpop]

Definitely recommend this method!

[essexsmoker]

Was it a posh bit of brisket, USDA jobby or the like?

[Bionicmunky]

It was just a whole brisket from my local butcher, he trimmed the fat and silver skin for me. not much if any marbling but apparently you don't want that for the High heat method.

£60 for 6kg but bear in mind it was trimmed so no wastage, fed 15 people with plenty left over (above pic was Mrs Munky's tea the next day).