brewbama
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- Sep 20, 2013
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It's been a while since I've done a brisket so for today's brew day I did a High n Fast Brisket based on this and this. Probe tender in 6 hours!
The butcher didn't have any in the case so I asked and he brought out four to choose from. I chose the most pliable one of the bunch. Almost 5 bucks a pound! I seasoned simply with SPOG:
Since I was going to insert the probe up front and I am also brewing, I decided to sanitize the food probe. I used a cpl chunks of mesquite for my smoke spice.
Here's how I get up above 300*F
I reused some pans from a beef jerky cook I did the other day. That's just me being lazy. The cooker is up to temp and the beef is on so we're ready to go here...
...so it's time to brew. I am steeping my specialty grains at 155*F
Steeping is complete so time to boil
Added malt extract and first hop addition
Boil is complete and cooling the wort
Wort is cooled so it's time to strain into the fermenter
Got pretty close to hitting my original gravity
Pitched the yeast and put the beer away for a couple weeks. The brisket hit 170*F so it's time to foil
It's probe tender now so I decided to sear it
seared and time for a rest
The butcher didn't have any in the case so I asked and he brought out four to choose from. I chose the most pliable one of the bunch. Almost 5 bucks a pound! I seasoned simply with SPOG:
Since I was going to insert the probe up front and I am also brewing, I decided to sanitize the food probe. I used a cpl chunks of mesquite for my smoke spice.
Here's how I get up above 300*F
I reused some pans from a beef jerky cook I did the other day. That's just me being lazy. The cooker is up to temp and the beef is on so we're ready to go here...
...so it's time to brew. I am steeping my specialty grains at 155*F
Steeping is complete so time to boil
Added malt extract and first hop addition
Boil is complete and cooling the wort
Wort is cooled so it's time to strain into the fermenter
Got pretty close to hitting my original gravity
Pitched the yeast and put the beer away for a couple weeks. The brisket hit 170*F so it's time to foil
It's probe tender now so I decided to sear it
seared and time for a rest
