The Texas BBQ Forum

I have done the low slow and the hot & fast method. I am sold on hot & fast because I believe IMO it is far better taste. The last person to eat my brisket said it was addictive. What a compliment. I still have all respect for you low & slow guys. If it’s working for you then don’t change.
1. Cook time is est 5 hours
2. Bark is great
3. Brisket is moist
4. Smoke ring is defined
5. Brisket has perfect pull test and is tender.
I cook FSD @ 325F
I wrap @ 170F
I add my own liquid magic in the wrap
I start probing for doneness @ 200F
I usually pull at 210F
I spritz every 30 min (whiskey added)
I rub with mustard
My dry rub is SPG with my own extra kick

Welcome! I like the hot and fast method for brisket also. I will use whatever method I have the time for and i like the results either way from my smoker. I usually don't mop or spritz if I'm intending on wrapping though; no matter HNF or LNS. Wrapping and adding liquid in that wrap will suffice without having to go through all the previous spritz breaks while it's cooking. The more times you lift the lid, the more time your cooker spends in temp fluctuations. I'll keep her closed til I wrap then pull it, wrap it and add my liquid, then back to the cooker it goes til it's pulled to rest. We like pictures here, don't be afraid to post em! Looking forward to seeing some of these beauties!

Welcome to the forum and Welcome to the Madness

I also do both H&F and L&S just depends on my time. And the amount of wood or charcoal I have on hand at the time and of course which one of my smokers I choose to use that day.

Great idea! What would be the minimum raw weight for trying a hot and fast brisket?

Sounds like a good brisket to me. Welcome to the forum.

Welcome to the forum.

Welcome to the forum.
Do post pictures, and post often.
I have cooked both HNF and LNS. I too have had many comparisons made to the way I cook, but prefer the results from LNS since I cook on pellets. The FEC-100 can go either method. The person that had me cook the HNF method seems to not post on here much any more, but he like you really liked that method of cooking.

Th nks for the info, Viper & welcome to the forum.

Think I'm gonna try this on my next cook. Thanks for sharing.

I’m gonna try this too!


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Howdy and Welcome to the Forum - - - is that Whiskey added to the Spritz or the Cook ?

I went to Myron Mixon's BBQ class in 2017. He cooks them hot and fast and I had my doubts.

Well, the class cooked them hot and fast...............and that was some excellent looking and tasting brisket.

You can't argue with what works.