Hot & fast brisket

[Matt]

Who here does it consistently with brisket, what are your thoughts?

[Speed]

I do all my competition briskets @300. They are usually done in 5.5-6 hours. Works well for me.

[Chasdev]

Do you pan or wrap and if so how far into the cook?

[BluDawg]

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

[Gator]

Yeah, what Bludawg said, that'll do it.

[Matt]

Looks great Bludawg, thank you guys for talking me into trying it Do you temp it before you wrap Bludawg? From what I've read the higher cook temp eliminates the stall, just curious what temp it's at after 4 hrs at 300.

[spacetrucker]

blu does it and does it very well.... he can help ya if you want to lean...

[OldUsedParts]

I'm mounting that Recipe on my wall - - - thanks, Blu - - -

[BluDawg]

Looks great Bludawg, thank you guys for talking me into trying it Do you temp it before you wrap Bludawg? From what I've read the higher cook temp eliminates the stall, just curious what temp it's at after 4 hrs at 300.

Don't know & don't care! "Bludawg, whats the temp when it probes tender??" Don't know & don't care. It's done when it's tender. Don't over think it ya'll make BBQ hard and it shouldn't be.

[Matt]

Only reason I ask, other than curiosity, is that I've heard it's best to get through the stall before you wrap, but like you said above

[CaptJack]

I have always wrapped at 160° at the beginning of the stall
but after reading Aaron Franklin's book, he doesn't wrap until the end of the stall at 170°
also.. i never finish in the cooker after i wrap.
i move it into the oven
why waste pellets or keep tending fire
i think i'll wait and wrap at 170° next time, to see if i can tell a difference

[k.a.m.]

I run my cooker between 250° and 275° and pretty much all my briskets are sitting at around 170° at the four hour mark. The difference at this time between Dawgs technique and mine is cooker temp and pan instead of paper. My briskets finish between 7 and 8 hours I allow a 2 hour rest minimum usually more. Not far off from his finish and I prefer to run the cooker at these temps because I usually have other meats on at the same time that i cook at lower temps.

[spacetrucker]

I was always a cook by time kinda cooker (years ago like in my teen age times) some times it was tender and succulent and some times shoe leather....
then came the age of leaning and the use of thermometers and now since I joined this forum the use of an ice pick so the more things change the more they stay the same... and now have gone more or less full circle, so you folks following this be sure and take good notes of your successes and failures, your notes whether written or mental will be your roadmap to the success of the future.

[OldUsedParts]

OK Kindergarten time for me - - - - what is the Stall

[spacetrucker]

the stall, is a point in time that the internal temperature is neither increasing or decreasing, the only folks mostly concerned with this are those cooking by thermometer, usually this occurs somewhere between 160 and 180, and seems like the brisket stay there for an hour or three therefore named the "stall" the guys cooking by time and probe method usually aren't concerned with the stall, no offense toward either method or folks that utilize it, for me personally I like to have command of several methods that way my "arsenal" is better equipped to handle different cooking situation requirements.