Big'ol Brisket Done Extreme Hot-n-Fast

[chef jimmyj]

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 find the divide on the subject of Fat interesting. Growing up surrounded by " off the boat, " and first generation Polish folks, these guy would Fight over the Fattiest cuts of meat! There was no such thing as trimmed anything. Dad would pick though an entire display case of Easter Hams, just to find one with at least a 1 inch rind of fat around the meat. My Wife, of Polish decent as well, had a similar experience growing up. When they go on sale, I will order a whole Strip Loin. The Butcher said they will trim to 1/4" and cut steaks if I want. I told him not to touch it! I cut the steaks 1 1/4" and leave the 3/4" fat cap on 2 steaks, for Bev and I, then trim the rest to 1/4" or less. I start our steaks, Fat Cap down to get it nice and crispy brown. I the proceed with grilling, turning every 60 seconds, until the IT hits 120-125°F and rest.
To the Dogs dismay, there is nothing left on my wife's or my plate but a couple strips of grizzle and sinew. The Cardiologist be Damned, Fat is Flavorful and CRISPY FAT is Manna from Heaven!...JJ

 

[Bearcarver]

Hey Chile,
I'll Be Watching This!!
I find it interesting!
I couldn't do it myself, because my MES will Max Out at 275°, but Bear Jr could do it with no problem in his Big Green Egg.

And Jimmy!!
I'd fit right in at your table in the Fat consumption Department, except We might fight over the Fat.

Bear

 

[texomakid]

I'm watching - to chime in.......Fat is where its AT! :)

 

[chilerelleno]

Amen, fat is flavor!
Sing it's praises from the choir pit and raise them voices high.
Man I love me some crispy, bursting with juicy flavor fat.
I'll eat a lil'dab of fat with every chunk of meat, smear it on like butter.

 

[Bearcarver]

Amen, fat is flavor!
Sing it's praises from the choir pit and raise them voices high.
Man I love me some crispy, bursting with juicy flavor fat.
I'll eat a lil'dab of fat with every chunk of meat, smear it on like butter.

LOL---Mrs Bear used to say I was disgusting, because I used to save the gristle from my Steak for Shadow ( Black Lab), but I'd eat all the Fat Myself. I told her Fat isn't good for Dogs!!!

Bear

 

[chilerelleno]

7 hours total time.
2.5 hours of smoke at 275°-300°
4.5 hours at 375°-400°
It was probe tender at 205° IT.

Wrapped in an old towel and resting on the prep table for a few hours.

 

[Bearcarver]

7 hours and done.
Probe tender at 205°.
Wrapped and resting for a few hours.

Looks a little Pale & Dry!

Bear

 

[disco]

Waiting with baited breath!

 

[wbf610]

7 hours and done.
Probe tender at 205°.
Wrapped and resting for a few hours.

What happened to the bark??

 

[chilerelleno]

G'gosh, y'all know how much will power it is taking not to unwrap this thing and try it?
It might... MIGHT... make it an hour.

 

[pc farmer]

Lol. Waiting on sliced pics

 

[chilerelleno]

WHY?!
Why should I ever do a brisket low-n-slow again?
I don't know because this hot-n-fast brisket is simply outstanding!

My family said it was the best one I've ever cooked.
Damn, that says it all.

Juicy and Tender!

Plated it with
Spicy Pickled Onions
Buttery Mashed Taters
Honey Sesame Carrots/Onions

The Grand Finale

 

[jaxgatorz]

WOW !! I guess i'm going to have to try the hot n fast... That looks awesome !!!

 

[GATOR240]

Sweet! Nice looking brisket Chile! I am going to keep that in mind for future briskets. Like.

 

[cmack]

Looks great Chile, glad it worked for you. I'm never going back to low and slow

 

[chilerelleno]

Looks great Chile, glad it worked for you. I'm never going back to low and slow

Oh heck yeah Cmack, and thank you for the push to the Extreme Side.
I can't see ever again spending a long night tending a smoker for a brisket.
I'm very happy to have given the Extreme Hot-n-Fast method a try and seen such an excellent results.
If I was using a stick or charcoal burner this would have been a 5 hour 18lb Packer Brisket.

A Five (5) Hour 18lb Brisket... Damn!
I know I've seen others swear by it and seen world famous BBQ joints serve it up.
But when you're raised Low-n-Slow it's hard to get out of you're comfort zone and old habits.

 

[michaelt1959]

Oh heck yeah Cmack, and thank you for the push to the Extreme Side.
I can't see ever again spending a long night tending a smoker for a brisket.
I'm very happy to have given the real Hot-n-Fast method a try and seen such an excellent results.
If i was using a stick or charcoal burner this would have been a 4 hour brisket.

A Four (4) Hour 18lb Brisket... Damn!
I know I've seen others swear by it and seen world famous BBQ joints serve it up.
But when you're raised Low-n-Slow it's hard to get out of you're comfort zone habits.

 

[michaelt1959]

Great job of documenting, great thread and great looking mass of muscle! Thank you!

 

[forktender]

Did you inject with Butchers Block, it looks nice and plump? If not you should try some, I love the stuff for brisket and butts, it makes the meat plump up and it holds on to the juices, where it really shines is for leftovers both the day after and frozen for later use......I won't do a brisket without using it ever again, I mix it with reduced beef broth or consume, it's really kicks up the beefy flavor and pork flavor.
Just curious why you decided to go fat cap down? was it because of the high heat to protect in from the heat source? I like that dark char on the meat side of my brisket so I run fat cap up on my UDS to get that dark TX look. I don't wrap when I inject with the Butchers Block phosphates, I just let it roll.

You did great, you can't ask for much more if the family gave you praise on the cook, great job brother.
Would you change anything? more time in the smoke? or was there enough smoke taste for your likeing? You could always season it with smoked salt from the beginning, just a thought.
I use homemade smoked salt on almost everything that I cook at high heat just to get a little more smoke flavor on the meat.

Once again great job, I'm glad it worked out so well for you.
Dan

 

[uncle eddie]

Got in on this late - looks awesome to me too.

Like!