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Is There a GOOD Way to Make a Quick Brisket?

post #1 of 20
Thread Starter 
I'm thinking about doing some event sales -- flea markets, street festivals etc. I'd like to do some good brisket sandwiches. My problem is that the permit that I can get will require me to cook on site and I'm afraid that a long smoke on a brisket won't leave me any time to sell. I'd like to aim for a 5 hour cook to be ready to serve sandwiches by around lunchtime.

Is this possible? What size cut would I need to get? Would it be a good idea to mix the load with small flats and full packers so that some meat is coming out early and the rest is ready later?
post #2 of 20
I would see how early you can get in there and start cookin.
If you can run the smoker at 300 or 325 that would make a huge difference!
I have cooked briskets and butts in as little as 6 hours with high heat.
post #3 of 20
If you haven't seen it yet check out this post in the beef sticky about searing a brisket: http://www.smokingmeatforums.com/for...ad.php?t=51509

Not sure, but maybe you can combine that method with slightly higher temps to get a quicker cook.
post #4 of 20
Thread Starter 
Thanks for the replies. I've been using lower temps -- in the 210 to 230 degree range. I don't want to rush perfection, but I do want to find that balance between art and profitibility.

Next smoke, I'll try the higher temps. I was also wondering if there was a way to cut the packer down to smaller pieces and get it to cook faster.
post #5 of 20
How about precooking, and recooking onsite, would that be exceptable?
post #6 of 20

When I do high heat briskets they still turn out great.
post #7 of 20
Pre-cook and just finish up onsite. That way the smoker is going to draw them in and you have product hot and ready to go.
post #8 of 20
Thats a great idea.
post #9 of 20
i know a guy who does this. he pre-smokes ribs, then shows up the next day and tosses them on the smoker again to reheat. it always seemed like a great idea to me.
post #10 of 20
If the local codes state that the food has to be prepared on site, then pre-cooking/presmoking at home and then reheating everything at the venue is not allowed. Of course there are exceptions to every rule and the one that may apply here is IF you can prove that your food prep was done in a county inspected you MIGHT get away with it. YMMV depending on your local codes.
post #11 of 20
My first brisket was a smaller flat only and it was done in 5.5 hours and I was cooking at around 250.
post #12 of 20
You might be looking for this: http://www.smokingmeatforums.com/for...ad.php?t=91829

Good luck.
post #13 of 20
I vote for the pre-smoke it at home and then re-heat it on site. If you have to say that you have been there and smoked it hot 325° or so. That will cut down on the cook time alot too. I would double check things with the food police first thou.
post #14 of 20
Separating the point and flat will definitely speed you up too. I end up with my points done a while before the flat even. I've only done one at higher heat (275) once but I think I will again this weekend or next.
post #15 of 20
Thread Starter 
You have a bead on the situation. The next level up permit requires much more equipment and expense (read fully selfcontained concession trailer) but would allow me to cook just about anywhere. I'm trying to avoid that initial expense at this time and make some money first. The one thing I might be able to do is rent time at a certified kitchen to do offsite prep work/pre-cooking.
post #16 of 20
Myron Mixon cooks his briskets at high heat....it seems to work for him.

One thing I would really look at my briskets I am buying...make sure there is some good marbling in it.
post #17 of 20
Dutch is dead on right about the codesfrom my experience.

I will say that with the Rounds I do for the Wine and beef Tasting, I can get them done faster by cutting them into London Broil about 2 Inches thick. My guess is similar applies to Brisket.

You Might also try Chuck in a pressure cooker and serving BBQ Beef sandwhiches. Get the Meat to 205 and it should Pull Nicely.
post #18 of 20
You could also look at getting your home kitchen certified for catering use...Or in some states you can....You might have to finagle a 3 sink system but that is easly done. Worth looking in to. What state are you in ?
post #19 of 20
Thread Starter 
Thanks. I tried that method over the weekend on 2 briskets and 2 pork shoulders. Both came out excellent. The briskets were done in about 5 hours, tender and juicy and worked just as described above. The burnt ends were bangin'!

The shoulders took about 3 hours longer. Those were for a school project for my son -- family recipies. He was pleased with how they turned out. He did the seasoning and then had to go to work the next day, so I smoked them for him.

Thanks again for the quick method. I'm going to continue to use it for a while to verify results.
post #20 of 20
smoke for flavor, then foil them earlier and hotter to get past the breakdown since its sandwhiches...

oncee done, lightly grill them to give it a char flavor...
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