Hot and fast brisket
Moderator: TBBQF Deputies
- egghead
- Egg Master
- Posts: 4288
- Joined: Sun Jul 12, 2009 6:30 am
- Location: Corpus Christi
- Contact:
Hot and fast brisket
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 after resting in a cooler for 2 hours, then chopped, added a little sauce and back in the smoke.
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 after resting in a cooler for 2 hours, then chopped, added a little sauce and back in the smoke.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
- Rambo
- Deputy
- Posts: 8473
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Hot and fast brisket
Very nice; I’d like a pile of that on a good bun please
- OldUsedParts
- Deputy
- Posts: 21613
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Hot and fast brisket
Gorgeous Grub, Amigeaux
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
- Outlaw
- Posts: 2234
- Joined: Tue Dec 10, 2013 7:57 am
- Location: Baytown, TX
- Contact:
-
- Rustler
- Posts: 120
- Joined: Sat Jun 03, 2017 5:15 pm
- Contact:
Re: Hot and fast brisket
Man that makes my mouth water. Picture perfect, but tasting is so much better.
Sent from my LM-X410(FG) using Tapatalk
Sent from my LM-X410(FG) using Tapatalk
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Hot and fast brisket
That looks really good. How long did it take to cook?
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- egghead
- Egg Master
- Posts: 4288
- Joined: Sun Jul 12, 2009 6:30 am
- Location: Corpus Christi
- Contact:
Re: Hot and fast brisket
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 ), 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
XL, Small, and Mini BGE
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Hot and fast brisket
Thank you. I just found this very interesting.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: Hot and fast brisket
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
- Outlaw
- Posts: 1908
- Joined: Fri Jun 15, 2018 9:37 am
- Location: South Jersey Pine Barrens
- Contact:
Re: Hot and fast brisket
Brisket looks great!
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.
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.
- Sailor Kenshin
- Chuck Wagon
- Posts: 5489
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
- Professor Bunky
- Outlaw
- Posts: 1061
- Joined: Sat Dec 08, 2012 9:35 am
- Contact:
Re: Hot and fast brisket
Great looking brisket!
I have to try that method.
I have to try that method.
- egghead
- Egg Master
- Posts: 4288
- Joined: Sun Jul 12, 2009 6:30 am
- Location: Corpus Christi
- Contact:
Re: Hot and fast brisket
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
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
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Hot and fast brisket
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
Sent from my iPhone using Tapatalk
- Smoking Piney
- Outlaw
- Posts: 1908
- Joined: Fri Jun 15, 2018 9:37 am
- Location: South Jersey Pine Barrens
- Contact:
Re: Hot and fast brisket
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.
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 69 guests