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hot and fast brisket? - Page 2

post #21 of 27
Thread Starter 
Quote:
Originally Posted by Thomas Phillips View Post

Jeff has an Excellent newsletter about a slow n low start, high finish brisket here.

http://www.smoking-meat.com/february-7-2013-smoked-brisket-low-n-slow-start-high-heat-finish

 

I am trying this today. I got the smoker up and running and smoked for about 3.5 hours. Brisket was at 148. Pan with beef broth and apple juice wrapped it and into 350 deg oven. Well it is 5 hours in and we are at 180 IT. I'm gonna take it to 190-195 then small cube it and throw it in my chili.

Will report on taste a d tenderness when done. But this is definitely a time saver!
post #22 of 27
Thread Starter 
Ok at 185 I cut the brisket in half and used half to cube up for chili and the rest is resting. The results are ok for being done in half the time and the fact i am going to flavor it up in the chili it is fine. I think that the steam effect (braising) is not my style. I do not like foil. But if in a pinch and need a big honking piece of meat done in one day it works. I will say that there was no stall. It blew through the stall like it didn't exist!
post #23 of 27

Show some q-view of it before it all gets eaten!

 

Kat th_What_NO_QVIEW.gif

post #24 of 27

worthless.gif

post #25 of 27
I'm doing a 12lb packer and trying to beat Hermine so I went "hot and fast". 4 hours at 325-350 and I'm at 193 on a good digital wireless therm. What the heck is going on?!
post #26 of 27
Quote:
Originally Posted by dankind View Post

I'm doing a 12lb packer and trying to beat Hermine so I went "hot and fast". 4 hours at 325-350 and I'm at 193 on a good digital wireless therm. What the heck is going on?!

The hurricane is pushing a tonne of air thrugh your smoker. High airflow will cook faster at the same temperature.

4 hrs to get up to 193 IT is certainly a hot and fast run.
post #27 of 27

I'm definitely a hot n fast guy nowadays on big hunks of meat.  I start low n slow, 225F, just to put some good smoke on it.  When the temp starts creeping up because the meat is warming up, I just let it go, even encourage a higher chamber temp by opening the vents and setting the blower on 350F, wrapping at an IT of 170-180F until it hits my target IT, usually 200F.  Probe for tenderness then decide if it needs more time or it is ready to rest.  Always tastes yummy, tender and juicy.     

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