Hot and fast brisket

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

egghead USER_AVATAR
egghead
Egg Master
Posts: 4288
Joined: Sun Jul 12, 2009 6:30 am
Location: Corpus Christi
Contact:

Hot and fast brisket

Postby egghead » Thu Oct 11, 2018 9:26 pm

Did pulled pork for a church event a couple weeks ago. Chopped beef for the next one.

Hot and fast brisket with Sucklebuster SPG for rub will work. One the egg at 350, wrapped in butcher paper at 165-170, pulled when it probes like butter. Couple slices for quality control purposes :D after resting in a cooler for 2 hours, then chopped, added a little sauce and back in the smoke.
Attachments
C01A1671-77FE-4519-A4AD-ACA10CB5266F.jpeg
38D56878-34D4-47BC-8A72-EA8BC7CB3325.jpeg
FE4D948D-76E7-4C6E-BA10-5E1C241BE6DC.jpeg
6C826365-7627-460C-8C7F-82950FCF1251.jpeg
Yummy smoky goodness
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
rambo USER_AVATAR
Rambo
Deputy
Posts: 8410
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Hot and fast brisket

Postby Rambo » Thu Oct 11, 2018 11:22 pm

Very nice; I’d like a pile of that on a good bun please
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21541
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Hot and fast brisket

Postby OldUsedParts » Fri Oct 12, 2018 4:52 am

Gorgeous Grub, Amigeaux :tup: :salut: :cheers:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
williep USER_AVATAR
Williep
Outlaw
Posts: 2234
Joined: Tue Dec 10, 2013 7:57 am
Location: Baytown, TX
Contact:

Re: Hot and fast brisket

Postby Williep » Fri Oct 12, 2018 5:17 am

x.png
x.png (5.62 KiB) Viewed 2617 times
Fooldancing
Rustler
Posts: 120
Joined: Sat Jun 03, 2017 5:15 pm
Contact:

Re: Hot and fast brisket

Postby Fooldancing » Fri Oct 12, 2018 5:30 am

Man that makes my mouth water. Picture perfect, but tasting is so much better.

Sent from my LM-X410(FG) using Tapatalk
bsooner75 USER_AVATAR
bsooner75
High Plains Smoker
Posts: 8537
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX
Contact:

Re: Hot and fast brisket

Postby bsooner75 » Fri Oct 12, 2018 11:36 am

That looks really good. How long did it take to cook?


Sent from my iPhone using Tapatalk
egghead USER_AVATAR
egghead
Egg Master
Posts: 4288
Joined: Sun Jul 12, 2009 6:30 am
Location: Corpus Christi
Contact:

Re: Hot and fast brisket

Postby egghead » Sat Oct 13, 2018 3:51 am

bsooner75 wrote:That looks really good. How long did it take to cook?


Sent from my iPhone using Tapatalk


It took about 5 hours on the smoker, then 2 hours wrapped and resting in a cooler (while I took a nap :lol: ), and back in the smoke for an hour stirring every 15 minutes for additional smoke.

Vacuum packed in two large bags and in the fridge. Going to do a second one today to make sure I have plenty. Will check times a little closer on this one.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
bsooner75 USER_AVATAR
bsooner75
High Plains Smoker
Posts: 8537
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX
Contact:

Re: Hot and fast brisket

Postby bsooner75 » Sat Oct 13, 2018 6:02 am

Thank you. I just found this very interesting.


Sent from my iPhone using Tapatalk
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Hot and fast brisket

Postby Txdragon » Sat Oct 13, 2018 8:23 am

This one nearly got by me. Great looking brisket, sir! The hot/fast method is still a favorite of mine. It blows people's mind when they take the bite and find out you didn't cook it 14+ hours. Lol!
(Insert witty signature here)
smoking piney USER_AVATAR
Smoking Piney
Outlaw
Posts: 1877
Joined: Fri Jun 15, 2018 9:37 am
Location: South Jersey Pine Barrens
Contact:

Re: Hot and fast brisket

Postby Smoking Piney » Sat Oct 13, 2018 8:50 am

Brisket looks great! :salut:

I went to Myron Mixon's cook class last year and we did them hot and fast. They turned just as juicy and tender as any low and slow I've cooked or tasted.
John - Hopelessly addicted to smoking and grilling. :D
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5449
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Hot and fast brisket

Postby Sailor Kenshin » Sat Oct 13, 2018 9:54 am

That looks amazing! We've got to try this. :chef:
Moink!
professor bunky USER_AVATAR
Professor Bunky
Outlaw
Posts: 1055
Joined: Sat Dec 08, 2012 9:35 am
Contact:

Re: Hot and fast brisket

Postby Professor Bunky » Sat Oct 13, 2018 2:59 pm

Great looking brisket! :cheers: :chef:

I have to try that method.
egghead USER_AVATAR
egghead
Egg Master
Posts: 4288
Joined: Sun Jul 12, 2009 6:30 am
Location: Corpus Christi
Contact:

Re: Hot and fast brisket

Postby egghead » Sat Oct 13, 2018 5:26 pm

Today’s was almost a repeat time wise

Smoker at 350
3 hours to 165-170
2 hours until it probed
Rested two hours in a cooler
Sliced - 3/4” slices then crosscut 2” apart
“Chopped” simply by squeezing - very tender
Attachments
7937E118-EA9E-4A19-98F2-77C84C5873CB.jpeg
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
bsooner75 USER_AVATAR
bsooner75
High Plains Smoker
Posts: 8537
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX
Contact:

Re: Hot and fast brisket

Postby bsooner75 » Sat Oct 13, 2018 5:33 pm

Can you tell any difference between your hot and fast vs low and slow briskets? Other than done faster :)


Sent from my iPhone using Tapatalk
smoking piney USER_AVATAR
Smoking Piney
Outlaw
Posts: 1877
Joined: Fri Jun 15, 2018 9:37 am
Location: South Jersey Pine Barrens
Contact:

Re: Hot and fast brisket

Postby Smoking Piney » Sat Oct 13, 2018 5:55 pm

bsooner75 wrote:Can you tell any difference between your hot and fast vs low and slow briskets? Other than done faster :)


bsooner,

I've cooked them both ways. I went to Myron Mixon's class last year, and we cooked them hot and fast. Both ways were just as juicy and tender as the other.

One thing in favor of a low and slow is building the bark. Hot and fast has a decent bark, but I think low and slow, depending on the rub, develops a better bark.

Hot and fast also needs a good time to rest. Myron rests them in a foil covered pan covered with moving bankets for 4 hours or more before slicing. I do the same even low and slow - but wrapped in foil / towel and in the Cambro for about the same time. I just bought a big roll of butcher paper. I'm going to use it on my next brisket cook to compare it to foil.
John - Hopelessly addicted to smoking and grilling. :D

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 21 guests