Big'ol Brisket Done Extreme Hot-n-Fast

[wbf610]

Looks like a winner. I’ll be doing one tomorrow on the WSM. I Hope it turns out as good as yours.

 

[SmokinAl]

WOW John, that looks amazing!
I have one in the fridge now ready to go on the WSM for an all night smoke.
After seeing yours I may just wait & put it in the Lang in the morning & run it hot too!
Al

 

[Rafter H BBQ]

Nice cook John, that looks top notch! May have to give this method a go on my next brisky!

 

[Santa On Crack]

Hot and fast is the easiest way to do a satisfying brisket if you're using a traditional smoker without temp. regulation because it requires too much attention to keep the temp at a steady, relatively low temp.....make it hot and keep it hot, much easier to keep a steady 375-400 than 250-275

 

[gmc2003]

Well I found it and that looks great!!!! Way to go I don't think I have the cojones to try it but you can't argue with the results.

Point for sure
Chris

 

[chilerelleno]

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

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

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

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

Like!

Thanks guys, appreciate the kind comments and Likes.

 

[chilerelleno]

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

Thanks Dan.

No, I did not use any sodium phosphate injectable in this brisket.
Which in this instance proves wrong some people's opinion that you can't cook a moist, tender and tasty brisket hot-n-fast without it.
I have used commercial injectables that contain sodium phosphates in beef, pork and chicken.

Yes, I cooked fat side down to protect it from the higher temp.
I ended up with a really nice bark, perhaps not black, but none the less great color, flavor and chewiness.
I've been very pleased with bark while using butcher paper, been using it for many things in the smoker.
It doesn't adversely affect it like crutching in foil does.

Not a danged thing would I change on this cook.
2.5 hours of good hickory smoke was more than adequate.
I saw no reason to use smoked salts since I smoked it.

 

[shinny]

Wow, I have a full packer going on tomorrow with this method. Thanks Chile and CSmack

 

[chilerelleno]

Looks like a winner. I’ll be doing one tomorrow on the WSM. I Hope it turns out as good as yours.

Thanks, I'm sure you'll knock a home run.

WOW John, that looks amazing!
I have one in the fridge now ready to go on the WSM for an all night smoke.
After seeing yours I may just wait & put it in the Lang in the morning & run it hot too!
Al

Appreciate it Al, thank you.
Give it a shot, that Lang will make short and easy work of it.

Nice cook John, that looks top notch! May have to give this method a go on my next brisky!

Thanks for the Like and compliment Justin.
Y'all give it a go too.

Well I found it and that looks great!!!! Way to go I don't think I have the cojones to try it but you can't argue with the results.

Point for sure
Chris

Hi Chris, thank you very much.

 

[forktender]

The only reason that I mentioned using smoked salt is because I've read some of the other hot and fast guys saying their brisket was lacking a little smoke flavor. I'm going to try out this hot and fast deal for sure. Like you I plan on smoking it a lower temp the first hour to make sure I get some good smoke on the meat. I really like the idea of a 4 to 5 hour brisket, it might make me cook them more often, the long smokes are getting harder on me these days. And they tear me up when the weather gets 100+ degrees when summer rolls around.
Thanks.
Dan

 

[wbf610]

Thanks, I'm sure you'll knock a home run.
Appreciate it Al, thank you.
Give it a shot, that Lang will make short and easy work of it.
Thanks for the Like and compliment Justin.
Y'all give it a go too.
Hi Chris, thank you very much.

Mine turned out very well. I can’t see a reason to continue to do one low and slow again at this point.

 

[shinny]

Mine was absolutely delicious. I started with a 15 lb packer. I trimmed all the fat off and did this method. Wow. No more low and slow. There were six of us for dinner and there is only one pound left. It was tender and pulled apart like its supposed too. Thank you for letting us know about this method.

 

[Cloquet]

Can't wait to try this method!

 

[chilerelleno]

Mine turned out very well. I can’t see a reason to continue to do one low and slow again at this point.

Mine was absolutely delicious. I started with a 15 lb packer. I trimmed all the fat off and did this method. Wow. No more low and slow. There were six of us for dinner and there is only one pound left. It was tender and pulled apart like its supposed too. Thank you for letting us know about this method.

Great going guys, sounds like good cooks to me.
I'm loving these repeated confirmations of the method.

 

[wbf610]

Here is part of the slices:

 

[chilerelleno]

Here is part of the slices:

Heck yeah, looks great!

 

[GaryHibbert]

Great job on this experiment John. Looks fantastic. And done in no time at all.
Unfortunately I can only get my MES up to 300 degrees (even with the PID). People tell me that anything over 300 is just asking for a fire--sadly, not the type of fire you want to cook a brisket over. LOL
POINT
Gary

 

[chilerelleno]

Great job on this experiment John. Looks fantastic. And done in no time at all.
Unfortunately I can only get my MES up to 300 degrees (even with the PID). People tell me that anything over 300 is just asking for a fire--sadly, not the type of fire you want to cook a brisket over. LOL
POINT
Gary

Hi Gary, appreciate the compliments and Like.
Nope, don't want that, definitely keep it below 300°.

 

[chilerelleno]

The last of the BEs for my dinner.

 

[wbf610]

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