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Big'ol Brisket Done Extreme Hot-n-Fast

chilerelleno

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So Cmack's thread on Extreme Hot-n-Fast brisket got my interest peaked again.
Had it on my mind to try his method with a tweak or two to accommodate my smoker.

I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find was on the BIG side at 22lbs.
Trimmed about 4-5lbs off it getting it ready.
Does anybody else cringe when trimming actual meat off a brisket?

Kosher salt, fresh cracked pepper, granulated garlic and more.
Wrapped it overnight to brine a bit.

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Got the smoker running with some hickory, settled in at 275° and threw the brisket on to get some smoke for a couple hours.
Then I'm gonna kick the temp to 375°-400°, take it to about 160°-165° and double wrap in butcher paper.

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Stand by for Updates.
 
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WaterRat

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That's one big ol' slab of meat. Curious how you experiment turns out, Good luck! Just picked up some ribs for tomorrow.
 

GaryHibbert

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That's a nice slab of meat!! I'm curious about the hot and fast. Really wondering how tender it will come out, so I'll be watching.
As for cringing when trimming a brisket--absolutely NOT. Neither Miss Linda nor I eat any fat at all (except on bacon) so it does my heart good to see all that fat leaving. There's nothing I hate more than a mouthful of fat--it actually brings on the gag impulse.
Gary
 

chilerelleno

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2.5hrs of smoke at 275° +/-, looking good with an average IT of 108°.
Just turned the heat UP to 375°-400°.

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SmokinAl

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Boy Chili, I'm really interested in this, cause I smoke mine at 270-280, but have never gone any higher than that.
I was always afraid it wouldn't render out properly.
But if yours does, I'm gonna try it for sure!
Al
 

chilerelleno

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That's a nice slab of meat!! I'm curious about the hot and fast. Really wondering how tender it will come out, so I'll be watching.
As for cringing when trimming a brisket--absolutely NOT. Neither Miss Linda nor I eat any fat at all (except on bacon) so it does my heart good to see all that fat leaving. There's nothing I hate more than a mouthful of fat--it actually brings on the gag impulse.
Gary
I'm talking more about trimming meat off.
Trimming the uneven/rough edges, the Flat end for even thickness and rounding it off to keep from burning the end.
 

chilerelleno

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Boy Chili, I'm really interested in this, cause I smoke mine at 270-280, but have never gone any higher than that.
I was always afraid it wouldn't render out properly.
But if yours does, I'm gonna try it for sure!
Al
Me too Al, what the heck I figured, lets do this.
if anything goes wrong I can turn the Point into burnt ends and the rest is good for further braising, e.g. chile or stew.
 

SmokinAl

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Me too Al, what the heck I figured, lets do this.
if anything goes wrong I can turn the Point into burnt ends and the rest is good for further braising, e.g. chile or stew.

Like I said I'll be here for the finale!
Good luck!
Al
 

5GRILLZNTN

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T-Roy on Youtube did a brisket in around 5 hours doing Hot and Fast on a kettle. Not a ton of smoke ring, but the meat looked great.
 

desertlites

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Nothing against the method but old school here, they call it low and slow for a reason. I'm looking foreword to the $90 results.
 

bregent

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Does anybody else cringe when trimming actual meat off a brisket?

Nope. I save all the trimmings for brisket burgers. Even at $4/lb, that's not bad for some really great ground beef. And it's much better than having those thin strips of beef burn up on the smoker.

I don't throw the fat away either. I render it down to tallow and use it for frying and soap making.

I've done hot and fast at 300F on the pellet grill a few times. The meat turns out great and fat completely renders, but don't get enough smoke flavor at that temp.
 

chilerelleno

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Nothing against the method but old school here, they call it low and slow for a reason. I'm looking foreword to the $90 results.
I've done them plenty Low-n-Slow and done them more than a few at 275°+/-.
This is a new one for me too... Curiosity killed the cat and satisfaction brought it back.
 

chilerelleno

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Nope. I save all the trimmings for brisket burgers. Even at $4/lb, that's not bad for some really great ground beef. And it's much better than having those thin strips of beef burn up on the smoker.

I don't throw the fat away either. I render it down to tallow and use it for frying and soap making.

I've done hot and fast at 300F on the pellet grill a few times. The meat turns out great and fat completely renders, but don't get enough smoke flavor at that temp.
Having heard that time and time again from some hot-n-fast aficionados, hence my smoking for 2.5hrs at a lower temp.
 

wbf610

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I’m prepping a brisket to do tomorrow afternoon. Can’t wait to see the results and your opinion on the results.
 

chilerelleno

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2.5 hours averaging 390°, IT is now 165°, time to double wrap in butcher paper.

Lay two 3' sheets out in a V with complete overlap.
Place brisket at bottom of V, tightly roll and tuck.

Remember where thickest part of the Flat is and mark it.

Return to 375°-400° smoker till it probes tender in the thickest part of the flat.
This can be anywhere from 195°-210° IT, but commonly at 200°-207° IT.

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chilerelleno

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Cooking along at a steady average of 398° and the IT is already at 180°.
Yep, Extremely Hot-n-Fast!
 
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