Questions about hot and fast brisket

[mrob22]

Who all has done hot and fast brisket and also what temp do you cook at? I've seen online anywhere from 300 to 400 degrees. Also what are the downsides or doing hkt and fast vs low and slow? Any tips for doing this? Thinking about giving it a go this weekend

Thanks!

 

[sandyut]

search for hot and fast... should see many threads.

 

[SmokinVOLfan]

chilerelleno might be able to chime in and help. Have seen a couple he has done and they have looked awesome!

 

[thirdeye]

At home I cook brisket between 250° and 275° and find the window of control is a little broader. I've done hot and fast briskets in the 300° range for competitions, but the trimming is very deliberate so they cook evenly, to get natural looking slices and I use commercial injections. Some competition cooks do go higher on temp. It's almost like grilling it for 90 minutes then wrapping and cooking it tender.

Here is a trimmed up point and a flat below.

 

[sandyut]

I run mine at 180 for an hour or two then 275 till probe tender.

 

[Chasdev]

275 is the low end of hot and fast, a 14lb unit will take 10/12 hours.
325/375 is the real hot and fast, and cuts cook time pretty much in half.
I've done both and even a few that went 24/26 hours at 225 and I'm a big fan of 350.
However I must add that I crave a thick dark bark with tons of salt and cracked pepper.

 

[mrob22]

275 is the low end of hot and fast, a 14lb unit will take 10/12 hours.
325/375 is the real hot and fast, and cuts cook time pretty much in half.
I've done both and even a few that went 24/26 hours at 225 and I'm a big fan of 350.
However I must add that I crave a thick dark bark with tons of salt and cracked pepper.

Does the hot and fast give it a better bark?