quick brisket??

[swamp smoker]

Anybody out there done one of those 5hr hightemp cooks like Byron mixon does on his briskets?? Been thinking about trying one real soon to see if theres a lot of difference.

Seeeyaaa
Swampsmoker

[Dave C.]

:confused: What? A 5 hour brisket? Whats the prep? Whats the temp? What's the deal? This sounds like something that I need to try so I can get one up on my "lower&slower" buddies! Where's the info on this method? This sounds like a good way to razz a couple of folks that I know!!!

[swamp smoker]

Hey Dave

I'm not exactly sure but i saw it on the allstar bbq showdown on oln. I know it has somehting to do with 325deg for 3 hrs then foil for the remaining 2 and he also uses some type of liquid in the foil.I'm just trying to figure out the exacts before waisting a piece of meat.

Seeyaaaa
swampsmoker

[Dave C.]

Swamp Smoker-
I guess that I'll have to see if anyone that I know coppied the show or wrote down the recipie. I, also, would like to know more B4 I do something really stupid!

[Dave C.]

hey, SwampSmoker-
I found this on another site:
http://www.rbjb/rbjbboard/messages/505990.html
I haven't tried it yet, but it sounds good!
Tomorrow (Sunday) is spare ribs, fatties, ABT's, blooming onions, beer bath brats, with burgers & hot dogs for the kiddies.
I hope to try the brisket next weekend.
Dave :D

[swamp smoker]

Thanks Dave
I did 2 briskets yesterday for food and freezing. they cooked real quick though. one was 7 the other 10 and thery finished in 6 and 7 1/2 hrs each. I wrapped at 165 and added a cup of beef broth to each. I pulled them at 192 and rested themin a cooler for an hour. They came out great which for me is good because briskets my sore spot.I hope your cook goes well.

Seeyaaa
swampsmoker

[Dave C.]

:D Hey SwampSmoker:
I finally got to try this myself on Monday. I bought a 12 pounder at Wally World for $0.97 a pound, did a light, sweet rub after trimming, put it in the fridge overnight in a sealed bag. The next morning I took it out, removed the brisket from the bag & re-rubbed it with a heavier beef rub, but still it wasn't that much of a rub (my wife doesn't like the bark at all?!?) and let it come to room temp while I set the smoker up & lit the coals.
I put it in the smoker at 11:30 a.m. with a temp of 360*. I've got a Brinkman offset so I can't hold temp that well, but it stayed between 315* & 350* untill an internal of 160* in the point (about 3.5 to 4 hrs). Then I foiled it, adding about 1 1/2 cups of unsalted beef broth (thanx for that idea, SS), and put it back in the smoker.
Now comes the stupid part: I couldn't get the darn temp back up over 260* or so. I added more charcoal (Royal Oak briquetts, my own fault, as you will see), opened the dampers all the way, and still nothing doing! A friend came over for dinner, saw what was going on, opened the firebox door, saw all the ash build-up & laughed. Ha, ha, ha.
Then we pulled the charcoal basket (love that thingy), emptied the ash pan, re-set the basket, added more R.O., & watched the temp go back up to 325* in no time! We hit an internal of 190* around 6:30p.m., pulled it out to rest for an hour or so B4 slicing. The flat was about as good as I could want even with no bark, but the point still hadn't rendered down all the way, I guess that it could have gone back on for awhile.
All that being said & this being the first brisket that I have done, I need to ask:
If you do the Minion Method with the charcoal & the Myron Method with the brisket will that always equal......Mm-Mm Good? (sorry, Campbells).

[swamp smoker]

glad it turned out well . So far mine has turned out well also.I think the biggest thing is keeping it in that moisture in the foil.


Seeeyyaaaa
swampsmoker

[Dave C.]

:rolleyes: Yeah, that and not poking a hole in the foil when you put it back on! :)

[StarsfaninCO]

One thing I do on camping trips, take a roll of foil and lay down a slice long enough to completely cover your brisket. Fold up the sides to keep the juices from coming out. Place the meat on Fatty side up. I then pour a mix of bbq sauce (use yer own brand), worshisire sauce, jalapeno (pickeled) juice, lemon juice and spicy mustard over the meat. I then use lemon pepper and season salt to taste. I then slice up an onion (I use red), a couple of jalapenos (fresh), and place them on the meat. I then fold all this into a foil 'wrapper' with several layers of foil. While camping, I have a fire going most of the time. I just toss this onto a blazing fire and let it cook down (usually about 2-3 hours). If on a grill or have an oven, toss it in at 325 for about 2-2 1/2 hours. The only real drawback is that there is no 'crusty' outer layer like when rubbed, but the meat is tender, and the flavor is awesome.

KE