Got a Packer on update with q-view

Discussion in 'Beef' started by ecto1, Feb 13, 2011.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I think pics will say everything today.  Gonna finally try the Hot and Fast brisket method.

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  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    [​IMG]

    Ninja Smoke is kicken....
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Interesting. How hot?
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    250° for the first hour and a half then I am going up to 300°
     
  5. deannc

    deannc Master of the Pit

    Looking forward to hearing more on your smoke.    [​IMG]

    Have a great smoke! 
     
    Last edited: Feb 12, 2011
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Can't wait to see how your high heat brisket turns out.
     
  7. chaze215

    chaze215 Fire Starter

    That thing looks quite large. Looking forward to see the progress and final results.
     
  8. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Three Hours in 160° gonna foil in 30 minutes.

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  9. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Had some spare time so built 2 more UDS smokers waiting for the brisket.

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  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very interested to see your results.
     
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    5 hours and it is in the ice chest resting planning on slicing at around 5:00 pm.  I have read and read on this and decided it was time to try it once we will see what the results were like.
     
    Last edited: Feb 12, 2011
  12. deannc

    deannc Master of the Pit

         [​IMG]      
     
  13. les3176

    les3176 Master of the Pit

    Huh hot and fast brisket sounds insteresting, can't wait to see how it turns out!!
     
  14. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    OK hands down this was an easy method to follow and the brisket was very good. 

    Cell phone pics so a little grainy

    Yummy Goodness inside the Foil.

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    Brisket before slicing

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    First Slice Great Smoke Ring

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    Slicing

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    Last edited: Feb 13, 2011
    rbranstner likes this.
  15. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Very Juicy Very Tender Next time I will use a Stronger smoke wood to try to get just a bit more smoke flavor.
     
  16. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    After eating dinner I have concluded this was a real good brisket.  Not alot of bark but I think that could be worked out.  I have not given up on low and slow I just think this is another way to cook a brisket when needed.  a 14 pound in 5 hours tender and juicy you won't find me complaining.
     
  17. tyotrain

    tyotrain Master of the Pit

    Hey if it works go for it.. great job looks tasty
     
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good man - I bet that bad boy was mighty tasty too
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Ecto, I'm glad to learn there are other alternatives to low & slow that work. That brisket looked fantastic. I guess I'm kinda old school though. I love the smell of that smoke, so the longer the better, and a few beers to go with the smoke & a couple of buddies to hang with. It doesn't get any better than that.
     
  20. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man that sucker looks so juicy! Great job.
     

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