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Hot and fast brisket
Posted: Thu Oct 11, 2018 9:26 pm
by egghead
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.
Re: Hot and fast brisket
Posted: Thu Oct 11, 2018 11:22 pm
by Rambo
Very nice; I’d like a pile of that on a good bun please
Re: Hot and fast brisket
Posted: Fri Oct 12, 2018 4:52 am
by OldUsedParts
Re: Hot and fast brisket
Posted: Fri Oct 12, 2018 5:17 am
by Williep
- x.png (5.62 KiB) Viewed 2653 times
Re: Hot and fast brisket
Posted: Fri Oct 12, 2018 5:30 am
by Fooldancing
Man that makes my mouth water. Picture perfect, but tasting is so much better.
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Re: Hot and fast brisket
Posted: Fri Oct 12, 2018 11:36 am
by bsooner75
That looks really good. How long did it take to cook?
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Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 3:51 am
by egghead
bsooner75 wrote:That looks really good. How long did it take to cook?
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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.
Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 6:02 am
by bsooner75
Thank you. I just found this very interesting.
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Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 8:23 am
by Txdragon
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!
Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 8:50 am
by Smoking Piney
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.
Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 9:54 am
by Sailor Kenshin
That looks amazing! We've got to try this.
Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 2:59 pm
by Professor Bunky
Great looking brisket!
I have to try that method.
Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 5:26 pm
by egghead
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
Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 5:33 pm
by bsooner75
Can you tell any difference between your hot and fast vs low and slow briskets? Other than done faster :)
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Re: Hot and fast brisket
Posted: Sat Oct 13, 2018 5:55 pm
by Smoking Piney
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.
