Brisket EXTREMELY Hot-n-Fast

[sawhorseray]

YES YES YES!!! RAY

 

[Chasdev]

I'm also a fan of hot briskets but I don't wrap I just let her run.
I'm also a fan of dark salty crust.

 

[thirdeye]

Those look like burnt ends should! Although I like them lightly sauced sometimes too.

 

[SmokinEdge]

On the edge of my chair.

 

[texomakid]

stuck at home entertainment.

That looks like it got a decent bark? The one I tried Hot & Fast was a very good brisket but mine had no bark at all. I too am waiting for the grand finally. Go Chili Go!

 

[Smokin' in AZ]

Looks great Chile!

Waiting for the end result.

John

 

[chilerelleno]

 

[chilerelleno]

Cant wait for those money shots chile!

They're up and posted, hope ya like them.

 

[chilerelleno]

Looks great Chile!

Waiting for the end result.

John

Wait no more!

 

[chilerelleno]

stuck at home entertainment.

That looks like it got a decent bark? The one I tried Hot & Fast was a very good brisket but mine had no bark at all. I too am waiting for the grand finally. Go Chili Go!

Great bark on this brisket, I grab a delicious hunk of it at the end of my video.

 

[motocrash]

Beautiful.
I just ate a 1/2 lb burger before watching your video that made me hungry

 

[SmokinEdge]

Fantastic Chile! Absolutely delicious

 

[thirdeye]

Wow, how many hours did you rest that in a hotbox?

 

[chilerelleno]

Beautiful.
I just ate a 1/2 lb burger before watching your video that made me hungry

Fantastic Chile! Absolutely delicious

Thanks guys, really appreciate the replies and likes.

 

[chilerelleno]

Wow, how many hours did you rest that in a hotbox?

It sat on the prep table for 2 hours wrapped in a towel, it was still piping hot inside.

 

[Sowsage]

Dang chile! Looks like it turned out great! Really nice meal ! Big like! May have to give the extreme fast cook a try!

 

[chilerelleno]

Dang chile! Looks like it turned out great! Really nice meal ! Big like! May have to give the extreme fast cook a try!

Thank you, wonderful technique for larger briskets, do give it a go.
7 hour cook time, hard to beat that for a 17lb brisket.
It could done in 4-5 hours but with much less smoke flavor, the 2.5 hour period of lower temp smoke makes a big difference.

 

[Winterrider]

Looks absolutely wonderful Chile

 

[thirdeye]

It sat on the prep table for 2 hours wrapped in a towel, it was still piping hot inside.

Good move. Patience = good brisket. And more patience is better.

 

[Smokin' in AZ]

Chile, that looks awesome!

Big Like!

John