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[Bentley]

Bought a 13.75 lb. USDA Prime from Costco so I could cook it for Dennis Brown, the neighbor who got my tractor out!  Decided to go back to some basics, and some new train of thought.

I was to lazy to mix up my sodium phosphate injection, so a light trim.  As some of you know, I am not a fan of bark, but I think most are, so a light coat of Sorghum Molasses, followed by seasoning salt, garlic, black pepper and Montreal Steak, finish by rubbing and into the Memphis Pro at 300°.  Hoping to be done about 7 pm.

[Bar-B-Lew]

Do you plan to slice it all, slice flat and pull point, or slice flat and do burnt ends with the point?

[Bentley]

Will probably slice all of it and vac seal in 2 lb. bags.  I am sure at some point I will pan, coffee and seal it to finish, if the tip of the flat gets to cooked, may take it and shred for BBQ beef!

This is about 2 hours in at 300°!  I like the color so far!  Would be nice if it is done about 5 pm, I could take it to them today!

[Bentley]

I like it when the thin ones contract and get a little plumper!

[Bar-B-Lew]

Looking good.

[yorkdude]

I like it when the thin ones contract and get a little plumper!

It did indeed, it does look really good.

[Bentley]

Getting close to the 4 hour mark...I would love an explanation of why the meat is so wet on the outside?

[bregent]

Looking good. The last hot and fast brisket I did in the Memphis was cooked at 300F and took 5.5 hours. As I recall it started at 17lbs but was trimmed down to about 13.

[David]

It is getting a nice color Bentley I bought a prime at Costco 2 days ago I am going to cook next week

[Bentley]

About 5 hours in...Debating whether to pan or not.  If we are above 185° by 4 pm I may just let it cook!  No explanation for why the edges seem to be forming a nice bark, and the center just stays wet!  The center looks like what i would expect if it were put in a pan and covered!

[urnmor]

Looks great and I bet will taste even greater

[Bentley]

Not sure if I told everyone I got a Smart Phone, I have the Maverick Redi Check (just remembered that about 30 minutes ago), so have it hooked up and it is 193° in the heart of the meat.   It is nice to just be able to pick the phone up and know what the temp is!

I know the tip of the flat is done and going on over cooked and the point is about 197, and it feels good.  But the last time I probed it was still quite firm.  So will check it again when it hits 200° and see how it feels!

[Bentley]

Temperature says it should be done, feel does not...at some point I have to weigh ruining the meat by keeping it in the heat, or just pulling it and resting!  We will see in about 30 minutes!

[bregent]

Sure looks good.

Do you normally cook brisket that hot? While I don't use temperature to determine when it is done, the final temp when it reaches optimum tenderness is higher for hot and fast than it is for low and slow. Which makes sense when you think about it.

[Bentley]

If I am cooking Prime I cook at a higher heat.  All but the very core came out good.  It was not as marbled as I would have liked, but still had a decent flavor.  I don't find Brisket to be very flavorful, that is why most folks put heavy rubs on them, and a reason why I like to inject mine.  A 7 out of 10.  I know the family it went to will enjoy it, but it certainly was not a competition quality Brisket! 

What I have come to believe is I like a brisket that is finished in a covered pan!