Hot and fast brisket

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egghead
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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.
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Yummy smoky goodness
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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
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Re: Hot and fast brisket

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

Gorgeous Grub, Amigeaux :tup: :salut: :cheers:
OUP

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Re: Hot and fast brisket

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

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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.

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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?


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egghead
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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?


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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 :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.
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Re: Hot and fast brisket

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

Thank you. I just found this very interesting.


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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!
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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.
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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:
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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.
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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
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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 :)


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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.
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