Stupid Brisket Question

[ff6849]

I bought a 10lb whole brisket in the bag. My question is that I need to cook it Sunday but really don’t have the time it takes to cook it (to long to explain, just trust my on this one), my thought is to cut in half which in turn should cut my cooking by half. Is this a false premise on my part, will this help in cutting down my cooking time, or will I just be creating different problems? I have about 8-hour window to work with. I read some where on another post of a 5-hour brisket method, which I can’t find for the life of me. That would solve my problem entirely.

My other question is, this will be my first time doing a brisket on a Char-Griller with side firebox. I have a spice rub of my own making that I have used with ribs and pork. I use 8:1 mixture of brown sugar to spice, do you use sugar in your rub with brisket, and if so to what ratio to spice, and what type of spices does a brisket like. I am ordering some of the Texas rub but it won’t be here in time for Sunday. My plan is to wet with Worcestershire sauce and coat with my spice rub with no sugar.

My spice rub:
2 parts Chile powder
2 parts Kosher Salt
2 part Ground Pepper
1 part Paprika
1 part Cumin
1 part Granulated Garlic
1 part Cayenne Pepper

[TB]

A brisket is made of two different meats, the point and the flat, so dividing equally is difficult. Here's some options: 1. smoke the whole brisket for long as you can, wrap, put in a pan and put it in the oven on low heat for the rest of the time. I've eaten briskets so cooked and they are good that way 2. Separate the two different parts of the brisket and smoke them both. I'm not sure of the time it will take, but it will be less. Others here can probably speak to that.

[Keller Steeler]

No such thing as a stupid question.

There is no right and wrong. I was taught it is not just cooking at high temp, but injecting the meat and keeping a moist environment are also key. However, I have not experimented without either, someone else may have and had good results.

Search for an injection recipe, or maybe just use a beef broth base. Depends on what kind of taste you are looking for. Inject the hell out of the meat. Cook between 300-350. Foil - most people seem to do it around 160. Cook till the flat or point - depending on where you measure - hits your desired temp. Wrap and let sit for a couple of hours. I use a water pan in my smoker under my meat. Don't know if it makes a difference or not. There are hundreds of posts saying they don't do a thing, others swear by them. Just as some people inject others don't.

As far as creating a different problem - that may and probably will happen. The first time you try something new, you may not get the results you are looking for. Too many new variables - what is working for me on my cooker may not translate to good results for you on your cooker.

Rubs of course are a personal preference. I have gotten partial to tbbq rub, which has sugar, but that sounds just fine to me.

Hope this helps and good luck. Sounds like you'll need it. Hope you aren't trying to impress the boss or someone important. :twisted: The first time I tried a high temp cook, I had nice pot roast. :oops: Now I consistantly get good product that you can give a tug without it falling apart.

[Woodman]

You might save an hour or two. It is generally not a good idear!

[jgh1204]

Smoke it for 4 or 5 hours, then pop it into a 225 degree oven.

Wont cook any quicker, but you wont have to be tending a fire.

[M38A1]

Smoke it for 4 or 5 hours, then pop it into a 225 degree oven.

Wont cook any quicker, but you wont have to be tending a fire.

+1. Your smoke ring will only form up to a surface temperature of 130 degrees or so so after that target your oven can finish it off without tending a fire. If time is the real factor, crank the oven up some and let it rock and roll. Probably won't be as tender as a longer slower cook, but it'll do in a pinch.

[Fred]

I am a pro at finishing briskets fast ; If you want to finish it quick - smoke it for 2 hrs at 225 - then wrap/juice & take temp to 350 for 4 -5hrs (do not cut it in ½) - (I learned by mistakes in reading my temp gauges)

Anything under 6 hrs - is just not going to give you the flavor you are looking for & is

Generally a Rub is made of

1/3 Salt's
1/3 Sugar's
1/3 spice’s