Thursday, October 31, 2013

Poor Man’s Surf and Turf with Hot-Smoked Brisket

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.

The previous day, we had served shrimp to some friends and had extras, so we decided to grill them to go with the brisket using our normal char-grilled method.

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.

What a delicious and simple meal this was.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


10/13–10/14/2013 meal dates


  1. Your brisket looks wonderful and I love the looks of Bev's cornbread. Have you posted that recipe?

  2. Wow, 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.

  3. 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!

  4. Larry, 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

  5. I 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.

  6. As 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!

  7. My stomach is rumbling looking at that mexican cornbread. YuM!

  8. I'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.

  9. That brisket looks amazing and I would like to try the quick method. And the cornbread looks delicious! Lucky guests!


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