Son,
Rhett (Madison’s dad), and family came in for the weekend and we planned to
cook brisket, but due to a communication problem we were off by a day and
discovered at 9am, it needed to be cooked that day. My normal would have been to cook it at 225*
all night, but I only had about 6 hours and decided to try the high temp cook I
know some of the pros are using.
After a
little research, I decided to cook at a pit temperature of 300* and without my normal
pan so I left a little more fat cap than usual.
I
cooked to an internal meat temperature of 170*, then put it in a pan, poured on
a can of beef broth and covered it with foil.
I then cooked until it passed the probe test then put the covered pan in
a 165* oven until ready to serve.
I
thought the brisket turned out very well this way with the major difference
being the color of the bark as it got to 170* internal much quicker than normal
– since I prefer a mahogany colored to a black bark this was fine for me.
Rhett
had requested Bev’s super good Mexican Cornbread so we had it for lunch the
next day with leftover brisket.
Photos
best if enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
10/13–10/14/2013 meal dates
10/13–10/14/2013 meal dates
Your brisket looks wonderful and I love the looks of Bev's cornbread. Have you posted that recipe?
ReplyDeleteI added the link to it Penny
DeleteWow, what a great looking meal. I can't believe you put it together so quickly. Bev's cornbread sure looks scrumptious too. Rhett and family should have been very pleased.
ReplyDeleteSam
Glad it all worked out... it looks like a great meal and good to know you can cook brisket a little faster and it still turns out so good!
ReplyDeleteLarry, That brisket looks good to me...but, like you I really like that dark bark. Good solution to a cooking problem though... Take Care, Big Daddy Dave
ReplyDeleteI haven't tried hot and fast on briskets yet. You got a much deeper smoke ring than I thought you might get in that short time. Nice and juicy too. Did you notice the final resting temp? I think I want to do a brisket on my pit this weekend, I'm craving it.
ReplyDeleteAs much as I would enjoy meeting you and Bev on your travels - I think I would rather come to your house and taste some of your incredible BBQ. Delicious!
ReplyDeleteGreat looking cornbread.
ReplyDeleteMy stomach is rumbling looking at that mexican cornbread. YuM!
ReplyDeleteI'll take a plate of that brisket and cornbread please. I'm still using Jiffy for my cornbread, I must look at Bev's recipe.
ReplyDeleteThat brisket looks amazing and I would like to try the quick method. And the cornbread looks delicious! Lucky guests!
ReplyDelete