Fast cooking Brisket

Discussion in 'Beef' started by smokingearl, Jun 18, 2016.

  1. smokingearl

    smokingearl Meat Mopper

    I've cooked many a brisket. I cooked a 12 pound packer a month ago, which smoked for 22 hours at 225. It was a beautiful success. Made burnt ends out of the point. So for Father's Day tomorrow I bought another 12 pounder and planned to eat at 1:00. So I figured I'd start it at noon today, and by 8 am it'd be done, I'd cube up the point for another 2 hours while the flat was in foil and towels in my cooler until 1 pm. My goodness this brisket wants to cook! It's been 5 and a half hours and it's it is 160. I well I suppose I'll be up late tending to burnt ends and reheating tomorrow.
    Last edited: Jun 18, 2016
  2. smokingearl

    smokingearl Meat Mopper

    Thank goodness it slowed down. At 6 am it was 203*. I separated the point, cubed it up, cover with some sauce and put it back in the smoker. I wrapped the flat in foil and towels and put into a cooler. At 10:30 I turned the smoker down to 100 degrees, covered the burnt ends in foil and put the foil wrapped flat in with them. At 1:30 here's the results waiting to be devoured. Omg the burnt ends are the bomb and the brisket flat is amazing as well. Everyone's happy.

    Last edited: Jun 19, 2016
    redheelerdog and b-one like this.
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    That really looks fantastic Earl, funny how some cook like crazy and some take their own sweet time.

    Glad everyone like it. Very nice. Points to you sir.

  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,glad it all turned out!

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