Never again !!!!!!!!!!!!! brisket

[GOT14U]

Never again will I do a 12-16 hour brisket smoke. This was my first high heat brisket and let me tell ya, there is no reason to be doing over night smokes for a good end product. This one is by far the best brisket I have done. And it only took 4 hrs, yes I said 4 hours. I am doing burnt ends with the point so they are back in the smoker but the flat is resting as we speak. I started at 11 o’clock and ran the smoker at 325-350 by 3 o’clock it was ready to pull. I was figuring at least 5 hours but nope. I did inject it with a Worchester sauce, merlot wine and some granulated garlic. Rubbed with lantana of texas all purpose seasoning and a little extra black pepper. Here are the pics and if you haven’t tried a high temp brisket you should…I am a convert

All butchered up…This one was a *&&^& to trim but we got her

Checked the temps it was at 165 here

Just rested

Point cut for burnt ends

 

[morkdach]

got pics i believe it:looks_great:.

 

[Beer-B-Q]

Great Looking Brisket... How was it?

 

[Pink]

Sure looks good. Have not tried the long or the short yet so can't comment but that would be a true time saving move. Nice job.

 

[GOT14U]

LMAO

got pics i believe it:looks_great:.

It was great Paul. i really liked the red wine in the injection also. I might go a little less next time but it came through well and complemented the beef and the rub

Great Looking Brisket... How was it?

well there is still plenty of summer left drifter.lol

Sure looks good. Have not tried the long or the short yet so can't comment but that would be a true time saving move. Nice job.

here are the burnt ends

 

[BBQ Engineer]

Heck yeah...Diggin' those brisky pics. No problem cranking the temps...It doesn't have to take twelve hours. In fact, I'm planning the same thing for the 4th...otherwise I will be up at 2:00 AM tending the smoker so people can eat before the fireworks. Told the wife unit I have a better plan...yup, high temp brisket and butts. Ribs will get the same gentle loving low and slow blue smoke bath, however.

Awesome looking burnt ends too...if that isn't enough reason to do a whole packer, I don't know what is.oints1:

 

[Bassman]

I don't care how long it took, that's a great looking brisket!:th_anim_hubbahubba:

 

[Slanted88]

I'm on it! Gotta try it! I only do smaller ones. Gonna hafta do one fer all my kids & folks! Dern sure looks good Big Daddy!

 

[GOT14U]

thanks everyone...sorry I haven't been around much but things have come up....I'll have a announcement soon enough but for now gonna see how things pan out first...

 

[Ozarkian]

That brisket looks good. My Dad started cooking briskets on high temp years ago. They were always tender and juicy. He would do 3 hours on grill, one hour in foil (with a can of beer poured on it), and then back out of the foil for about a half hour to crisp it up a little. I sure miss him and his brisket.