“Hot and Fast” Beef Brisket
Tuesday, May 29th, 2007
BBQ beef brisket.
BBQ beef brisket.
Trim away major fat from brisket. Cut out fat between flat and point, separating into two pieces. Rub both. Return to cooler.
7:00PM: Remove brisket from cooler. Go to cook’s meeting.
7:30PM: Start 20 briquettes, and dump onto charcoal bowl jam-packed with Wicked Good Competition lump. Add two chunks oak. Close top damper 1/3.
8:00PM: T-17:30 0:00 elapsed Add brisket on top rack, flat in center with fat side down. Lay point completely over flat. Smoke at 215 degrees, measured at top rack.
10:30PM: T-15:30 2:30 elapsed Lift entire middle section off. Add pork picnic on bottom rack. Add apple smoke wood. Baste with apple juice.
6:00AM: T-7:30 10:00 elapsed Check on brisket while starting ribs. Baste.
9:00AM: T-4:30 13:00 elapsed Begin checking flat for doneness when temp hits 180. When fork tender, pull flat, wrap in foil with beef stock, add to heated cooler. Continue cooking point.
1:25PM: T-5 17:30 elapsed Fill turn-in box - Fan from one corner of box - brush with remaining beef stock