Brisket using hot and fast method with QView

Discussion in 'Beef' started by mbarys, Jun 22, 2014.

  1. Did a brisket with the hot and fast method on my UDS. 12lb packer at 275-325 for 4-4.5 hrs. Wrapped at 150. Put it on cooler for 2 hrs to rest. BEST BRISKET EVER! Moist and juicy!

    Thanks for looking!


  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That looks amazing! Would you mind explaining your timing a little more clearly? You say you wrapped it at 150˚, was that after the 4-4.5  hours or was 4.4.5 hours the whole cook time? Do you know what the final internal temp was?
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking brisket. I second what MD asked.
  4. Sorry! I wrapped at 150 and pulled it off at 200. Total cook time was 4-4.5 hr's. I lost track. Busy day!

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