Brisket question and video

[banderson7474]

So I was watching this video and I don't get how he got to 174 IT in 5hrs running around 275 degrees. Am I missing something? It's like he just bypassed the stall.

 

[chilerelleno]

Depends on any number of variables.
But yeah, very plausible, I'd not even question it
Smoking hot-n-fast 275°-300°, depending on the size and moisture content of the brisket the stall, if any, has in my experience been very short.

 

[kruizer]

275 is a fast cook so 5 hrs is not out of the question to be at 175.

 

[schlotz]

Smoking 275º ( or higher) basically pushes through the stall, ie all but eliminates it.

 

[banderson7474]

Maybe its the quality and set up of my ok joe. Bc i might be at 270 where my bbq probe is but i keep the probe between the meat and fire box so my actual area around the meat has to be lower but i dont think that much.

Also even though i got the best ok joe, im sure its not as good as the one in the video.

Whats killing me is im sure a full packer will take me 10-12 hrs. I still dont get how he pushed thru the stall that quick unless the video is cut or that piece of meat is that much diff

 

[Chris_in_SoCal]

I just watched the video and it looked quite good. If it worked for him great.
Misplaced Nebraskan just did the same fast cook and it also looked amazing but I don't think he was as happy with the results in the end.

I say fast or slow, whatever you are happy with great for you. I will not knock your method. I will look at your results and make my next cook on yours and any others I have seen. I love to see what others have done and post what I have made as well, bad or good.

That is what makes these forums so great. You can try to do something that others have not tried.

That said what has worked for me is always low and slow. If it takes 12 hours so be it. I just plan accordingly. Where I tend to differ is in the marinades and rubs. In the above video he uses salt and pepper with no time to let it marinade.

I like to try a large variety of spices, marinades and injections, some conventional and some many find weird. If you are fine with S&P then cook OK but I like to try a variety and if I like it I post it.

I recently posted a briscet with a sweet and spicy rub that got good and bad feedback. That is fine since everyone has their own opinion. Like this post you can try it. If it works for you great. If not reply your results.

 

[Misplaced Nebraskan]

Very true Chris_in_SoCal ... It was my first foray into Hot N Fast. the Brisket was way too small and thin for 350°F cook. And I was super aggressive in the trim like normal. Except normally I do low and slow. Only reason I called it somewhat successful is I learned a lot. It photo'd well, flavor was there, but man o man was it dry and tough. needed more time but was already at temp too fast. I'll try again someday though.

275°F will be my next temp I try with hardly any trimming.