Brisket - Hot & Fast

markgerickson

Newbie

Original poster

Dec 26, 2009

18

10

• Jan 9, 2010

• #1

Has anyone done brisket with the hot and fast method? Looking for procedures, results, and suggestions.

Mark

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 9, 2010

• #2

I know several members on here have.

Try checking with Alex, he has a great method for high heat brisket.
ALX

 

solaryellow

Master of the Pit

SMF Premier Member

Jul 26, 2009

2,893

63

Orlando, FL

• Jan 9, 2010

• #3

http://smokingmeatforums.com/forums/...ghlight=brisky

I have tried this a couple times with pretty good success.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jan 9, 2010

• #4

Yea there are a few still here that have tried that method I'm just ot one of them.

 

gramason

Smoking Fanatic

OTBS Member

Aug 29, 2007

871

11

HdG Maryland

• Jan 10, 2010

• #5

I did one last weekend. Injected, and rubbed, smoked till 165, then put it in a aluminum pan, covered with foil, pulled off at 195. Had smoker set at 375. It took around 4 hours. Came out very good. Havent decided if we are going to do them this way for comps yet. Doing a butt the same way tomorrow.

 

markgerickson

Newbie

Original poster

Thread starter

Dec 26, 2009

18

10

• Jan 10, 2010

• #6

After 4 hours of smoking them and pulling them at 195. How long to do you let them rest?

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 10, 2010

• #7

Wrap or double wrap in foil, then wrap in a towel and into a clean cooler for an hour or more if you need to let it rest longer.

 

alx

Master of the Pit

OTBS Member

Feb 4, 2009

2,849

12

Annapolis,Maryland

• Jan 10, 2010

• #8

I do it very similiar.My smoker runs at 300 degree more consistent then 325 plus,so thats what temp i use.I like to do the first hour at 225 or less to get lots of smoke penetration and add fuel and crank it up....

When doing hot and fast it is a good idea to open foil for 5 minutes and let some of the heat out and then wrap and cooler etc...The exterior will be much hotter then a 250 degree cook and you dont wanna overcook in foil.

The longer the rest the better at higher temps from my experience,especially with butts....


Briskets tend to vary in toughness,so try it more then once....