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.

Larry                

10/13–10/14/2013 meal dates