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!

    Matt



     
  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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