First hot and fast brisket w/ Q-view

3 j's b smokin · Jun 12, 2012

After reading a lot on this forum and others about hot and fast briskets, I decided to do my first one this weekend and it turned out great. I've always been a low and slow guy but this may have converted me. I will probably do a couple more to make sure but this could be the start of a great thing.

Put the brisket on at 10am when the pit got up to temp. Created a brand new rub and it was the best I've done yet. Worked great on the mean and burnt ends.

Pulled at 2:30pm and let it rest in the cooler.

This thing had a great smoke ring, very juicy and the burnt ends were like candy in my mouth. The family loved the new rub and the homemade bbq sauce I did. Great weekend cook all around. Can't wait to try this again and see if I can get the same results.

dewetha · Jun 12, 2012

sounds interesting. at what temp did you run it at?

3 j's b smokin · Jun 13, 2012

Ran 350 the entire time

dewetha · Jun 13, 2012

3 J's B Smokin said:
Ran 350 the entire time

did you happen to track the IT closely? how did this effect the normal stall time? did you foil? pretty soon, i'm going to make one a see what it's all about. just collecting some info.

thanks,

Joe P.

smokinhusker · Jun 13, 2012

Looks outstanding!!!

Inquiring minds want to know!!!!

How big was the brisket?

Water/liquid pan?

Did you mop, spritz or leave it alone?

When did you put the bbq sauce on it?

Internal Temps throughout or what was the finished IT?

Doesn't look like you separated the flat and point, how did you make the burnt ends

Did you foil at all during or only after it was pulled off the smoker?

bruno994 · Jun 13, 2012

Inquiring minds want to know....

3 j's b smokin · Jun 13, 2012

Sorry guys, guess I should have given more details.

Brisket was 14 lbs

Cooked it on my stick burner with no water or liquid pan.

I just put it on and left it alone (no sauce, spritz, spray or anything else. Didn't even open the lid until it was done. I did not foil it either which was a first for me and it still came out as moist and juicy as the low and slow ones I've done with foil.

Stall time was only about 20 minutes and it was at about the 3 hour mark. Did not write down any temps throughout the cook but it did rise pretty fast which surprised me.

I actually did separate the flat and the point to make the burnt ends. Cut it up into 1" chunks and put it in a foil pan along with some rub and my sauce and put back on the pit for another 2 hours at 250.

smokinhusker · Jun 13, 2012

Thanks!

so ms smoker · Jun 13, 2012

WOW ! A 14 lb brisky in 4.5 hours? Yes, we need details!

Mike

diesel · Jun 13, 2012

I have done this a couple of times on a WSM and it works out pretty good. We did use a water pan. Good job 3 Js B Smokin!

chef jimmyj · Jun 13, 2012

So you going to share this Killer Rub and Sauce?...JJ

eman · Jun 14, 2012

Very nice!

The speed brisket is something many of us need to learn as MOST of the comps do not give you enough time to smoke them low and slow.

rowdyrawhide · Jun 14, 2012

Chef JimmyJ said:
So you going to share this Killer Rub and Sauce?...JJ

What he said! ^^^^^^^^^^^^^^^^^^

scarbelly · Jun 14, 2012

Awesome looking brisket - love to hear about the rub and sauce

jack07 · Jun 14, 2012

ok...now I am hungry!

3 j's b smokin · Jun 14, 2012

Thanks for all the replies. I'll share the rub and sauce but don't be disappointed when you see it because honestly it's nothing special but it just works for my family and trust me, I've made them try a lot of different combinations and some worked and some didn't. I tried to look at the base for a lot of the rubs and sauces on this site and others and then just came up with a combination that worked for us. We are a very picky bbq family which made it difficult. Let me know what you guys think.

Rub

1 c salt
1/2 c white sugar

1/2 c Dark brown sugar
2 Tbs paprika

2 Tbs Chili powder

2 Tbs Granulated onion
2 Tbs Dry mustard
1 Tbs Granulated garlic
2 tsp Black pepper
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground cayenne

Sauce

12 oz Chili sauce
6 oz Tomato paste
1 cup Water
3/4 cup Dark brown sugar
1/2 cup Worcestershire sauce

1/2 cup Sugar

1/3 cup Apple cider vinegar
2 Tbsp Yellow mustard

2 tsp Kosher salt
1 1/2 tsp Granulated onion
1 tsp Granulated garlic
1/2 tsp Paprika
1/4 tsp Black pepper

driedstick · Jun 14, 2012

very nice Thanks

chef jimmyj · Jun 15, 2012

Thanks Triple J! The rub is very similar to mine and my sauce is similar but different proportions. I'm saving your Recipes to try...JJ

schaydu · Jun 15, 2012

thanks for the recipes!! ill have to try them out!!

schaydu · Jun 15, 2012

I got a question about the rub, i would think that 1 cup of salt would be a lot, have you ever had anything come out excessively salty?? Thanks

First hot and fast brisket w/ Q-view

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