Big'ol Brisket Done Extreme Hot-n-Fast

[Jimbo9414]

Myron Mixon swears by the "hot and fast method" with brisket and does so with great success. I've had my doubts but will try it now....thanks for sharing!

 

[SmokinVOLfan]

That looks great man! I just had one take 23 hours yesterday so Ill def give this a shot. You cook that bad boy in the SV24? Got the same one...never let me down

 

[chilerelleno]

That looks great man! I just had one take 23 hours yesterday so Ill def give this a shot. You cook that bad boy in the SV24? Got the same one...never let me down

Thank you.
Yep, my SV24.
18lbs is an easy 20-24hr 225° low-n-slow cook.
7 hours, gotta love it.

 

[chilerelleno]

Myron Mixon swears by the "hot and fast method" with brisket and does so with great success. I've had my doubts but will try it now....thanks for sharing!

My pleasure, thank you.

 

[chilerelleno]

I’m making BE’s tomorrow with the point from today.

Yum!

 

[SmokinVOLfan]

Thank you.
Yep, my SV24.
18lbs is an easy 20-24hr 225° low-n-slow cook.
7 hours, gotta love it.

How many wood chunks did you burn through in the 7 hours? The SV is a poultry machine. Love doing yard birds and turkeys in it. The one I did in it yesterday burnt through about 5-6 good size chunks in 2 1/2 hours

 

[chilerelleno]

How many wood chunks did you burn through in the 7 hours? The SV is a poultry machine. Love doing yard birds and turkeys in it. The one I did in it yesterday burnt through about 5-6 good size chunks in 2 1/2 hours

Two fist sized chunks of hickory, just for the first 2.5 hours at 275°.
2.5 hours of smoke is plenty.
At 400° it just catches fire and burns with little smoke.
Burning it also raises the smokers temp way too high.

 

[SmokinLogs]

That brisket is a thing of beauty. Thanks for posting. I have yet to do my first full packer, just a couple flats so far. I know it will be soon. Now you have me questioning wether I should go low and slow my first time or crank it hot n fast. Either way, good job. I’m sure it tastes just as good as it looks!

 

[Santa On Crack]

I'm gonna try this method on what I have dubbed "an Italian Heart Attack" 2lb. pork belly rolled up with pepperoni, provolone, salami, more provolone, mortadella and more provolone inside and topped with a balsamic glaze.

 

[chilerelleno]

That brisket is a thing of beauty. Thanks for posting. I have yet to do my first full packer, just a couple flats so far. I know it will be soon. Now you have me questioning wether I should go low and slow my first time or crank it hot n fast. Either way, good job. I’m sure it tastes just as good as it looks!

Very kind words, thank you.
Packers are much easier than Flats, having the fatty Point and fat seam connecting the two makes for a better, juicier Flat.
Truly, I might never cook another Low-n-Slow brisket, too fast-n-easy to cook with this Extreme Hot-n-Fast method.

Knowledge + Experience = Wisdom
I say you should cook a Packer all three ways, low/slow 225°, hot/fast 275° and extreme hot/fast 375°+.
See and taste for yourself.

 

[chilerelleno]

I'm gonna try this method on what I have dubbed "an Italian Heart Attack" 2lb. pork belly rolled up with pepperoni, provolone, salami, more provolone, mortadella and more provolone inside and topped with a balsamic glaze.

"Il mio paesano suona così bene!"
I sometimes make a similar creation using Prosciutto, Parmesan reggiano, provolone and roasted bell peppers.

But I will now have to incorporate a balsamic glace.
Man that sounds like the perfect topper.
Do you put it on early or late?
Yum!

 

[tallbm]

Glad to see the results and success. My mother would be proud!
For our family events she does all her briskets like this and then puts them in the fridge. This is how you get like 7 briskets cooked and ready in 24 hours lol. The next day she slices them cold, pushes all the slices together and tightly wraps it up so it is like a whole brisket again, and then heats in the oven and serves in chafing dishes when it is time to eat.

The trick of slicing a completely cold refrigerated brisket is that you can basically get as thin as you need for serving without it coming apart like can happen when hot. We aren't talking sandwich meat thin but #2 pencil thin or less for a brisket slice.

Great brisket this way!
Welcome to the world of super hot and fast everyone :)

 

[chilerelleno]

Mother always did know best.

Thanks for the Likes.

 

[SmokinLogs]

Very kind words, thank you.
Packers are much easier than Flats, having the fatty Point and fat seam connecting the two makes for a better, juicier Flat.
Truly, I might never cook another Low-n-Slow brisket, too fast-n-easy to cook with this Extreme Hot-n-Fast method.

Knowledge + Experience = Wisdom
I say you should cook a Packer all three ways, low/slow 225°, hot/fast 275° and extreme hot/fast 375°+.
See and taste for yourself.

Yeah chili, I noticed when I got my Sams club membership recently the full packers come at a much better price per pound than just a flat alone that I’ve found at other grocery stores. It blew me away. I guess because there is a lot less work going into it than having to butcher it down into 2 cuts. Idk why I ever wasted my time on a flat. As soon as I can I plan to try my hand at low n slow, but you are right, I want to try it multiple ways! Maybe for my birthday I will convince the wife to let me get a brisket. I can only hope!

 

[chilerelleno]

Yeah chili, I noticed when I got my Sams club membership recently the full packers come at a much better price per pound than just a flat alone that I’ve found at other grocery stores. It blew me away. I guess because there is a lot less work going into it than having to butcher it down into 2 cuts. Idk why I ever wasted my time on a flat. As soon as I can I plan to try my hand at low n slow, but you are right, I want to try it multiple ways! Maybe for my birthday I will convince the wife to let me get a brisket. I can only hope!

More than a few times the best thing I could find was a nice brisket Flat.
And I've cooked up some pretty damn tasty Flats.
Sometimes the budget dictates, a $7.lb/5lb Flat is still cheaper than a $4.lb/10lb Packer, and if the Flat looks and feels better than the Packer.... Guess what I'm buying.
But yeah, I'd rather do a Packer cause it is easier, more forgiving and I get the Point.

 

[chopsaw]

Been bumping around these brisket threads . In 30 plus years of smoking and grilling , I have never smoked a brisket . This weekend will be the first . I have a 12 lb packer in the fridge . Hot and fast sounds good to me .

 

[texomakid]

Been bumping around these brisket threads . In 30 plus years of smoking and grilling , I have never smoked a brisket . This weekend will be the first . I have a 12 lb packer in the fridge . Hot and fast sounds good to me .

Man that's hard to believe with your years of cooking experience and no brisket? I hope it turns out good. I've been around the brisket smoking thing since I was a kid watching my dad and many other friend & family members cook them on various cookers. Heck I'm gonna cook one myself now. Love brisket. Let us know how it turns out.

 

[chilerelleno]

Been bumping around these brisket threads . In 30 plus years of smoking and grilling , I have never smoked a brisket . This weekend will be the first . I have a 12 lb packer in the fridge . Hot and fast sounds good to me .

Now that is interesting, I wish you the best on your first.
I'll be looking forward to your posting it up.

I don't know if I'd try the Extreme Hot-n-Fast 375°-400° method on an average sized packer. I've yet to do it on such, and others have had mixed results using it on briskets similar in size to yours.
But a regular Hot-n-Fast cook at 275°-300° will do the trick, and in relatively short order too.

 

[chopsaw]

It's just something I've never done . I just bought a 26 " kettle , and figured my first brisket would be a great first cook on the 26 .
I say I like the hot and fast , because I know the kettle likes to run around 325 on the low side . I was a little worried about it , but I'm gonna have fun with it ,, and do some chicken thighs on the 22 for back up lol .

 

[BB-que]

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.

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° and take it to about 160°-165° and wrap in butcher paper to finish at probe tender, 200°-210°.

Stand by for Updates.

A little late on this thread but I’ve moved to the hot n fast method and mine keep overcooking. Do you remember what your temp was when you pulled at “probe tender”? We’re you concerned insulating it like that after it was being cooked at such high heat overcook it. I’m doing one Sat for a big game Sat night and I clearly need to pull mine off earlier than I have in the past, and maybe not rest in a cooler with towels for 3 hours either. I would just think being cooked so hot if goes directly to insulated rest it had to keep cooking quite a bit.