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Hot & Fast Brisket... Can it be done?

post #1 of 10
Thread Starter 

I'm doing a brisket this weekend, but I have a lot of things going on. I really don't have a lot of time for smoking, and I shouldn't really even try it, but I have to eat so I was thinking brisket, if it can be done hot and fast.

 

My questions are:

 

-  How hot can I do it, and how long per pound?

   

-  Can it be done and still be tender and moist?

 

-  What technique?

 

Any and all help will be greatly appreciated.

post #2 of 10

Yes it can be done. I have gone 375°. It will be tender and moist. Not as good as slow and low.

Remember to post a Qview.

Happy smoken.

David

post #3 of 10
Thread Starter 

I plan on doing it in my electric ECB. Max temp will be about 325 degrees with a full water pan and 6 lbs. of brisket. Six to eight hours if I wrap in foil @ 150?

post #4 of 10

Not sure. Make sure your water is hot before you put it in the pan will speed things up some. You can foil after it gets to 140° to speed things up. Is this just a flat or is it a full packer?

Happy smoken.

David

post #5 of 10

Had some locals in Texas last year that cooked hot & fast for us, they shook their heads at low and slow. Several of our crew thought it was great, I found it a bit chewy and not as tasty. Just my .02

 

Our local butcher usually has fresh, 4-5lb briskets, not sure why so small but they cook fast at a low temp and taste great

post #6 of 10

I have done briskets, full packer 16lbs. what I call hot and fast. Marinate over night, place in an aluimium foil pan, cover with foil, cook @ 325 for approx. 45 mins a lb, or about 5 1/2 to 6 hours totall time. Open the foil, set the brisket on the rack above the pan,  pour on the smoke for 30 to 45 mins. Its passible but no true BBQ cook would say that. Its not the best but it is good if your marinate is good and your feeding brisket rookies. Its meat will be tender.

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

I have done briskets, full packer 16lbs. what I call hot and fast. Marinate over night, place in an aluimium foil pan, cover with foil, cook @ 325 for approx. 45 mins a lb, or about 5 1/2 to 6 hours totall time. Open the foil, set the brisket on the rack above the pan,  pour on the smoke for 30 to 45 mins. Its passible but no true BBQ cook would say that. Its not the best but it is good if your marinate is good and your feeding brisket rookies. Its meat will be tender.

So, 325 degrees on a six pound flat, foiling @ 150 degrees, 8 hours should be more than enough time shouldn't it?

post #8 of 10
Quote:
Originally Posted by Grillmonkey View Post

So, 325 degrees on a six pound flat, foiling @ 150 degrees, 8 hours should be more than enough time shouldn't it?
Should be. Honestly, depending on the thickness of the flat, it may be done in as little as 4-5 hours.

I do my briskets at 300 and a 12 lb packer is usually done in 6-7 hours on my UDS.
post #9 of 10
Thread Starter 

Sounds good. Look for 

Quote:
Originally Posted by caribou89 View Post


Should be. Honestly, depending on the thickness of the flat, it may be done in as little as 4-5 hours.

I do my briskets at 300 and a 12 lb packer is usually done in 6-7 hours on my UDS.

Sounds good. Starting it Sunday morning. Pics to follow.

post #10 of 10
Quote:
Originally Posted by Grillmonkey View Post
 

So, 325 degrees on a six pound flat, foiling @ 150 degrees, 8 hours should be more than enough time shouldn't it?

 

I have never done just a piece of a brisket that I can remember. When you cook a 6lb brisket there won't be too much there to eat for me. I nearly always do 12+packer.

 

Its 30 to 45 mins per pound with a max of say 6 hours.

 

Still I warm you, it is not going to be the same as a proper cooked brisket.

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