HOT AND FAST BRISKETS

[bigrascal]

I HAVE COOKED MANY OF BRISKETS IN MY LIFE AND HAVE ALWAYS
DONE IT FAT SIDE UP AND LOW AND SLOW...EVEN IN COMPS. I HAVE TRIED
HOT AND FAST ONE TIME AND IT DIDNT TURN OUT SO WELL. (TOUGH) I AM LOOKING
FOR SOME HELP FROM ALL MY FRIENDS HERE!! PLEASE EDUCATE ME BECAUSE IM
GETTING OLDER AND I ENJOY MY SLEEP AT THE COOKOFFS AND NOT PARTYING SO
HARD!! I HAVENT NOTICED A RECIPE FOR THAT SO PLEASE EDUCATE ME! THANKS

[3 star redneck]

Just attend the next Redneck Comp Cooking class and you'll be school'd in hot and fast brisket.....lol

[atcNick]

Any east Texas classes yet?

[bigrascal]

I was expecting that from you redneck! lol.

[3 star redneck]

bahahahahah......its easy, just inject it, coomk fat side down for 3 hrs, wrap up and cook till tender...

[bigrascal]

no certain temp?? ive heard around three fifty. im still playin with the smoker i bought
from billy overton in the fall. "the green machine" i've only had a couple chances to cook
on it and the first i tried hot and fast didnt work out to good. I injected but left unwrapped
to long because juices where coming from injection sites. argggh! thanks for the tip my
bbq brother from another mother!!

[3 star redneck]

no certain temp?? ive heard around three fifty. im still playin with the smoker i bought
from billy overton in the fall. "the green machine" i've only had a couple chances to cook
on it and the first i tried hot and fast didnt work out to good. I injected but left unwrapped
to long because juices where coming from injection sites. argggh! thanks for the tip my
bbq brother from another mother!!

we cook from 285-310.....how you like that green pit?....

[bigrascal]

I LOVE IT ! IT COOKS REAL EVEN AND EASY TO CONTROL...DEFINETLY AN EYE CATCHER. I HAD TO DOWN SIZE FOR ONE THAT WOULD FIT IN MY GARAGE...LOL! I TALKED TO DOUG ABOUT IT FOR ABOUT THREE WEEKS AND TOOK A TRIP DOWN TO YOUR NECK OF THE WOODS TO SEE
IT IN PERSON AND I WAS SOLD. BILLY IS A GREAT GUY AND BUILDS A REAL NICE UNIT.I HAVENT COOKED ON THE CHICKEN COOKER YET. I'M ABOUT DONE WITH DEER HUNTIN FOR THE SEASON AND I'M LOOKING FORWARD TO GETTING TO KNOW HER A LOT BETTER.

[3 star redneck]

great, I cooked on it a couple times it does hold heat well....

[RWBTEX]

I;ll smoke it for about two hours at 300+- then wrap and bump temp to 325 to 350ish, usually ready in 41/2 to 5 hours total, rest for two to three hours, longer is better imo. Talking about a 12 lb packer btw, larger ones may take a little more time. Good luck n have fun

[bigrascal]

redneck...reckon when your next class is ? ive been kickin around
attending one. I've done comps for several years but only hit a handful
per year due to business and what not. I'm always up to learning more
from differant cooks. my email is davidford72@yahoo.com send me some info
on where's and when's and ill try to put that on my to do list! thanks for all
the info from all the cooks that replied ...see ya down the trail!