I cooked my first hot and fast brisket over 4th of July weekend, and I'm just now getting around to posting. My notes:
8.5 lb brisket. Injected the night before with soy sauce, salt, sugar, water reduction through the plastic. Rubbed right before the smoker with Meat Church Holy Cow and Gospel (70/30). Rigged a rack setup with a pan underneath. Cooked unwrapped 2.5 hours until about 165. Wrapped in BP, placed on rack within the pan with rendered juices already there plus a combo of soy sauce, Miller Lite and Chicken Boullion reduced down. Covered whole pan with foil. Cooked another 2 hours until reading 205 on leave in probe, everywhere else was 203-215. Rested in a cooler for 4 hours until temp hit 145.
It turned out pretty tough. I should have known better than to pull it since it wasn't probing tender, but I thought it may relax as it rested since it was cooked hot and fast. After all, the IT was well within the range of "should be done." The bark suffered due to the panning for sure, but the flavor was excellent (which I attribute to the injection and steaming liquid). I ended up throwing it in the oven after slicing with a good amount of the leftover jus (fat separated out) at 225 for a few hours and the final product was much better overall but especially the texture, even if the flavor got a little pot-roasty with the smoke flavor fading.
I'm not sure I'll try hot and fast again as I've turned out some excellent low and slow brisket. I don't always mind the time it takes, especially these days since I'm limited to the house for the most part. I prefer the low and slow bark as well since I wrap in butcher paper it keeps its firmness. Who knows though, maybe I just needed to give it more time and I'd have been pleased with it.
The pics make it look a little better than it was honestly.
Headed to the foil
Out of the cooler rest and ready to slice
Sliced up--before the jus bath and return trip to the oven.
8.5 lb brisket. Injected the night before with soy sauce, salt, sugar, water reduction through the plastic. Rubbed right before the smoker with Meat Church Holy Cow and Gospel (70/30). Rigged a rack setup with a pan underneath. Cooked unwrapped 2.5 hours until about 165. Wrapped in BP, placed on rack within the pan with rendered juices already there plus a combo of soy sauce, Miller Lite and Chicken Boullion reduced down. Covered whole pan with foil. Cooked another 2 hours until reading 205 on leave in probe, everywhere else was 203-215. Rested in a cooler for 4 hours until temp hit 145.
It turned out pretty tough. I should have known better than to pull it since it wasn't probing tender, but I thought it may relax as it rested since it was cooked hot and fast. After all, the IT was well within the range of "should be done." The bark suffered due to the panning for sure, but the flavor was excellent (which I attribute to the injection and steaming liquid). I ended up throwing it in the oven after slicing with a good amount of the leftover jus (fat separated out) at 225 for a few hours and the final product was much better overall but especially the texture, even if the flavor got a little pot-roasty with the smoke flavor fading.
I'm not sure I'll try hot and fast again as I've turned out some excellent low and slow brisket. I don't always mind the time it takes, especially these days since I'm limited to the house for the most part. I prefer the low and slow bark as well since I wrap in butcher paper it keeps its firmness. Who knows though, maybe I just needed to give it more time and I'd have been pleased with it.
The pics make it look a little better than it was honestly.
Headed to the foil
Out of the cooler rest and ready to slice
Sliced up--before the jus bath and return trip to the oven.
