High Temp Brisket

Only brisket I have done is low and slow. I would think the meat would be very tough if you tried cooking fast. Slow cooking is the only thing that makes brisket edible.

Wonder what he does special. You have any info on the technique?

The only way I do them now. Check out this link:

High Heat Brisket with Photos

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I would try this if brisket wasnt so damn expensive. I hate experimenting with 25-27 dollars in meat.

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Super Target on Millerville consistently has choice full packers from IBP in cryovac for less than $2 a pound and sometimes on sale for .99 cents a pound.

Thanks Redhawk. I might give it a try this weekend.

Put that in the recipe thread so we can find it the next time brisket hit .99 per lb for packer trimmed product. TIA

Powerman: Where do you get Tri Tips from in Louisiana? Thought that was mostly a California cut.

I am trying this right now. I smoked high (325) to 160 then wrapped in foil with the 1/2 cup of beef broth and threw it in the oven. I hope I didn't just frick up a 30 dollar brisket.

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nevernorthofgov

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Thanks for the update. Bookmarking now.

2 hours smoker 2 hours oven at 300. The final temp was 203. I wanted to pull it earlier but I was out of the house. When I opened the foil to slice it there was easily 2 cups of reserve liquid. I sliced it and poured the reserved liquid back over it. With an hour to rest five hours total. Even if you get better results on a slow and low cook, this is a great technique for a quick easy cook.