Birthday brisket

[rippper]

Made a brisket yesterday seasoned it with coarse ground black pepper, kosher salt, garlic powder, onion powder, and a little bit of killer hog. Put it in the smoker at 325°, foiled it at 163 pulled it at 203 degrees when it probed tender.total cook time was 6 hrs. Then FTC for 2 hrs. turned out fantastic nice bark juicy and full of flavor. I will never ever ever do low and slow again. This is about the fifth or sixth brisket that I’ve done hot and fast and they’ve all turned out amazing.

 

[Compulsive Smoker]

I’ve never done a hot and fast, but I keep reading about it, so maybe my next one I’m gonna have to try it…

Looks perfect!

 

[in. pred]

yea not everything has to take forever eh. lol looks good man!

what kind of timeline did you end up with?

 

[rippper]

yea not everything has to take forever eh. lol looks good man!

what kind of timeline did you end up with?

Sorry, thought I put that in the post. It took 6 hrs. Then 2 hrs FTC.

 

[yankee2bbq]

Looks good!

 

[Steve H]

Nice job!

 

[hoity toit]

FTC? What’s that, Im old and dumb. Sorry.

 

[rippper]

FTC? What’s that, Im old and dumb. Sorry.

Foil, towel, cooler

 

[Fueling Around]

Looks good. Another fan of not dragging it out forever.
FTC is just another TLA. Got ya there.