Brisket EXTREMELY Hot-n-Fast

[chilerelleno]

Been awhile, howdy folks!

Doing yet another EXTREMELY Hot-n-Fast Brisket.
2.5 hours of mixed Hickory and Mesquite smoke at 275°-300°.
Then kicking the temp up to 375°-400°.
Once the IT hits 165° it'll be wrapped in paper, back into the 375°-400° and finished till probe tender.
Bought a Costco prime packer, 21.69lbs, trimmed it weighed approx 17lbs.
Rubbed with coarse Kosher salt, freshly cracked peppercorns and granulated garlic/onion.
Wrapped overnight to let the salt brine into the meat a bit.
Untrimmed

Trimmed and Rubbed

2.5 hours in, flipped and raised the temp to 375°-400°

Stand by brisket fans

 

[SmokinEdge]

That’s awesome Chile. What’s hiding under that brisket on the frog mat getting basted from brisket juice?

 

[sawhorseray]

It has been awhile, been looking for you, watching! RAY

 

[Sowsage]

I'll be waiting patiently !

 

[chilerelleno]

That’s awesome Chile. What’s hiding under that brisket on the frog mat getting basted from brisket juice?

Brisket trimmings for Burnt Ends chef snacks.

 

[thirdeye]

That is a nice lookin' brisket. The Prime grade can take that higher heat.

 

[sawhorseray]

I just went and looked back at Chile's previous Hot & Fast post for brisket, bookmarked, awesome! I haven't done one on my stick-burner due to not wanting to have to stay awake for 18-20 hours to tend the fire, too old for that now. This will change everything in a big way, go Chile! RAY

 

[texomakid]

Watching........

 

[jcam222]

Glad to see you posting Chile!! Watching this one. Overall I am a fan of hot and fast for most things now. I rarely smoke at less than 300F unless I am hot smoking bacon or trying to lay the smoke to medium rare beef for lunch meat.

 

[EdP]

I'm into higher temp smoking now, you can start a 10lb chunk of meat first thing in the morning, and it's rested by dinnertime

 

[motocrash]

 

[SmokyMose]

I'm watching! To keep the right kind of smoke I have to run mine at 275 at least. It's always worked for me. Glad to see someone else isn't afraid of the higher cooking temps...

 

[nchapelheel]

Looks good to me. I smoked pork butts yesterday "hot and fast".
Keep those wonderful postings.

 

[chilerelleno]

Chef Snacks, Burnt Ends

SBR, Honey and Butter

Mmmmm!

 

[chilerelleno]

IT is 165° and its time to wrap

 

[SmokyMose]

Chef Snacks, Burnt Ends

SBR, Honey and Butter

Mmmmm!

Meat Candy! Yes!

 

[chilerelleno]

It's done, wrapped in a towel and resting on the counter till dinner.
I got sidetracked and let the IT get to 208°, needless to say it was probe tender, it feels like jello.
It'll get a good 2hr rest as the ladies have dinner scheduled for 5pm.

More to come, stay tuned for the unwrapping, slicing and of course... The money shots.

 

[Sowsage]

Cant wait for those money shots chile!

 

[nchapelheel]

Drooling here. That looks fabulous.

 

[SmokyMose]

Staying tuned...