FAST n' HOT Brisket

[eaglewing]

FAST n' HOT Brisket

I learned from you guys








I used a SPECIAL RUB!!

















Pros and Cons

Pros	Cons
Done in 7 hours and it was a monster	Flat was a little too much like just roast beef, but it was lean as hell
The juiciest and wettest Brisket I've ever done	no smoke ring, (I didn't use any smoke tube tho)
Fat cap UP was a huge help to the cook	overall flavor not a real smoky event, but still so dam good
Obviously less pellets
Bark was still great and the cook smelled awesome bcuz of the higher heat

So this is doable without ruining a $55 piece of meat, bcuz I ate it like no tomorrow!!!
It will have a great bark and every bite is a good one, it just won't have a penetrated smoke flavor since it only took 4 hours till I wrapped.

I'll do it again in a minute, but I'll use my double smoke tubes next time

 

[pc farmer]

Looks great. I did one hot and fast today too

 

[SlowmotionQue]

Thanks, for the write up. It is much appreciated. Especially the breakdown of the pros and cons.

But this method is not for me.

No smoke ring, and it looks tougher than leather and as dry as the Sahara.

A wise man once told me “we eat with our eyes”.

What he meant by that was that if food is visually appealing, well then half the cook’s battle is already won. But it can go the other way as well.

I’ll stick to the tried and true “low and slow” method of smoking briskets.

 

[bigfurmn]

Smoke ring etc dont matter if you liked. What matters is you enjoyed. Looks really good!

 

[SmokinEdge]

Looks great. No problem with hot and fast. The smoke is obviously lighter, but if a smoke ring is your thing, then substitute a little TQ in your rub in place of salt, perfect pink or smoke ring every time.

 

[Brokenhandle]

Looks great to me! I'm on the hot and fast bandwagon with you! Seems like quite a few like it the same way, not just with brisket either. Enjoyed seeing the pros and cons as well!

Ryan

 

[Sven Svensson]

What did you smoke this in? Pellet smoker?

 

[tbern]

Think it looks very good, glad it was a tasty cook for you!

 

[eaglewing]

What did you smoke this in? Pellet smoker?

Yes, my Traeger 575

 

[eaglewing]

No smoke ring, and it looks tougher than leather and as dry as the Sahara.

I'm not lying when I say it was packed with juice and even the flat was not dry at all. I may have taken bad pics, but you can see those first 2 picks it is floating in fat and juice. It was like JELLO. Again, sorry if the pics were wrong. Tough and dry it was not even close. The fat cap UP helped render juice down at this high heat.
But Hey, this was only my first time in 20 years doing it this way, so I got no regrets.
SloMo, the only reason I did it is bcuz the weather here sucked and I didn't wanna mess with an overnighter.

 

[Brokenhandle]

I'm not lying when I say it was packed with juice and even the flat was not dry at all. I may have taken bad pics, but you can see those first 2 picks it is floating in fat and juice. It was like JELLO. Again, sorry if the pics were wrong. Tough and dry it was not even close. The fat cap UP helped render juice down at this high heat.
But Hey, this was only my first time in 20 years doing it this way, so I got no regrets.
SloMo, the only reason I did it is bcuz the weather here sucked and I didn't wanna mess with an overnighter.

No need to apologize! As long as you were happy and it tasted great! Next time invite me over lol!

Ryan

 

[Brokenhandle]

Something else that is really tasty...cut the point off a brisket and cure it then smoke it...beef bacon! You won't be disappointed !

Ryan

 

[SmokinAl]

Looks real good!
Al

 

[912smoker]

Looks mighty juicy in that cut shot to me and nice bark!
Haven't tried the h&f on brisket but need to.
Can you share your special rub ?

Keith

 

[sandyut]

Guessing you used a pellet grill? if yes, you can try running it in high smoke mode for 1-2 hours before kicking it up to 275.

Thats what I do on my Rec Tec. "Extreme smoke" is 180 degrees.

 

[SecondHandSmoker]

Looks good from my house.
Love the bark you got on there too.
If I had to choose bewteen having a smoke ring or good bark, the bark would win hands down everytime.

 

[eaglewing]

Looks mighty juicy in that cut shot to me and nice bark!
Haven't tried the h&f on brisket but need to.
Can you share your special rub ?

Keith

Well, it's not on the market yet, I got a sample from a buddy and I loved it. He did a good job so far, I'll be buying it when it comes out and then I'll be able to share it.

 

[eaglewing]

Guessing you used a pellet grill? if yes, you can try running it in high smoke mode for 1-2 hours before kicking it up to 275.

Thats what I do on my Rec Tec. "Extreme smoke" is 180 degrees.

My 575 doesn't have a 'smoke' setting and doesn't put out a super smoke at low temps either , I get much better results with my tubes filled with pellets and chips, I just got lazy and it was 101° outside, I didn't wanna bother.

 

[chilerelleno]

Thanks, for the write up. It is much appreciated. Especially the breakdown of the pros and cons.

But this method is not for me.

No smoke ring, and it looks tougher than leather and as dry as the Sahara.

A wise man once told me “we eat with our eyes”.

What he meant by that was that if food is visually appealing, well then half the cook’s battle is already won. But it can go the other way as well.

I’ll stick to the tried and true “low and slow” method of smoking briskets.

I think you need to get your eyes checked and learn a bit more about smoke rings.

My eyes tell me that the cutting board doesn't lie, not with all that juicy goodness all over it, and the sliced pic honestly doesn't look dry to me either.

You can have great smoked meat without a smoke ring, a smoke ring is just an aesthetic plus, nothing to do with overall flavor/smokiness.
Just a secondary chemical reaction.

Low-n-Slow is indeed tried and true.
But so is Hot-n-Fast and Extreme Hot-n-Fast.
I know, I've mastered the methods and will never again have to baby sit a long 20-24 hour brisket smoke.
Perfect briskets, juicy with nice smoke flavor, smoke ring and done in about 6-7 hours.

 

[chilerelleno]

FAST n' HOT Brisket

I learned from you guys

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I used a SPECIAL RUB!!

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Pros and Cons

Pros	Cons
Done in 7 hours and it was a monster	Flat was a little too much like just roast beef, but it was lean as hell
The juiciest and wettest Brisket I've ever done	no smoke ring, (I didn't use any smoke tube tho)
Fat cap UP was a huge help to the cook	overall flavor not a real smoky event, but still so dam good
Obviously less pellets
Bark was still great and the cook smelled awesome bcuz of the higher heat

So this is doable without ruining a $55 piece of meat, bcuz I ate it like no tomorrow!!!
It will have a great bark and every bite is a good one, it just won't have a penetrated smoke flavor since it only took 4 hours till I wrapped.

I'll do it again in a minute, but I'll use my double smoke tubes next time

Your brisket looks pretty good to me.
I'd gladly chowed a brisket sammie from that cook.
Like I told S SlowmotionQue , the cutting board doesn't lie. Look at all the juices!

Practice makes perfect!

Definitely go with a bit more smoke for increased flavor and smoke ring if it's important to you.
Also, if you're trying to get more smoke flavor keeping the outside moist in the first hour or two will help smoke cling to the meat. A light spritz or two of just plain water will do the job.