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The Brisket Chronicles – Part IV

After watching Myron Mixon on TLC’s BBQ Pitmasters, I decided to try a little experiment (no, I didn’t try to pee lighter fluid while cursing out anyone that came near). I wanted to see how quickly I could cook a brisket and still have it be edible.

To do this, I broke out the XL Ugly Drum Smoker and loaded it Royal Oak Lump because it burns hotter.

I cranked the heat up as high as I could…

Then I let it settle back down to 375 while I went to work on the brisket.

I got a nice sized brisket…

…trimmed it and seasoned it with Seasoning salt and pepper only because ultimately, it was going in a pot of brisket chili.

I put the brisket in the Drum at 5pm with it running smoothly at 375 degrees. By 8:30pm the temp was over 200 in most part of the brisket so I pulled it out, wrapped it in foil and tossed it in a cambro hot box.

Here it is going in the foil.

I let it rest for 2.5 hours. Here is the result:

The brisket was juicy and very tasty but it didn’t have the texture I have come to expect in my briskets. It was a bit chewier that I prefer, more like a steak than a roast. However Mrs. Mista liked and asked for more. She got one more taste and then it went into the chili.

So we know now that you can cook a brisket at 375 for 3.5 hours and still come out with a tasty product. I think I will stick with longer cooks but it is good to know I can do this if I need to.

Let me know what you think!



One Response to “The Brisket Chronicles – Part IV”

  1. ChowJoe says:

    Looking good Mr. Mista!

    This gives me hope of doing a half brisket on my lil Weber Baby Q… not that it’d be smoking or anything close to it… but an apartment dweller’s gotta do what he’s gotta do.

    Is Jethro Cash and Carry open to the public? Or, do you have any tips on places to find a decent brisket in the LA area?

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