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Discussion in 'Beef' started by ecto1, Feb 13, 2011.
I think pics will say everything today. Gonna finally try the Hot and Fast brisket method.
Ninja Smoke is kicken....
Interesting. How hot?
250° for the first hour and a half then I am going up to 300°
Looking forward to hearing more on your smoke.
Have a great smoke!
Can't wait to see how your high heat brisket turns out.
That thing looks quite large. Looking forward to see the progress and final results.
Three Hours in 160° gonna foil in 30 minutes.
Had some spare time so built 2 more UDS smokers waiting for the brisket.
Very interested to see your results.
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.
Huh hot and fast brisket sounds insteresting, can't wait to see how it turns out!!
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.
Brisket before slicing
First Slice Great Smoke Ring
Very Juicy Very Tender Next time I will use a Stronger smoke wood to try to get just a bit more smoke flavor.
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.
Hey if it works go for it.. great job looks tasty
Looking good man - I bet that bad boy was mighty tasty too
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.
Man that sucker looks so juicy! Great job.