Hot and fast brisket

[irvin78787884]

Well I tried a hot and fast brisket yesterday. Wanted to try it incase I get to do the comp next June was gonna add that to the ribs. Let’s just say I don’t think I will be doing that again. Ran smoker at 300 don’t get me wrong I had some temp swings 280-340ish. Couldn’t find a sweet spot on the intakes to run it closer. I was trying to work on insulating my place also. That didn’t help I know. Anyways it was dry but also just fell apart couldn’t even slice it really. I was making it to go in chili so it didn’t totally matter. My kids said it was really good they ate it just the way it was. It had good flavor just not comp approved. lol Anyway on the menu was the brisket, chili, queso dip, and corn bread all cooked on the smoker yesterday. I cooked the sausage for the queso over the chili so the drippings went into it like over the top chili. I also had some bacon I threw over top the chili to cook and stop in it. That bacon was my snack. lol the cornbread was my first attempt at doing that also. Was good but it needs a touch of something more. So had some failures but a lot of firsts also. That’s bbq tho. I am into trying it all and there always a starting place and it’s never 100% successful. I just love the cook process all together. Hope everyone has a great Sunday it’s gonna be a chill day for me.

 

[Chasdev]

Hot and fast works great on brisket, but you have to stay on top of internal temps, it's easy to overcook.

 

[912smoker]

^^^^^Can't walk away for long without multiple temp alarms.
Did you inject or pan it at any time?

Keith

 

[thirdeye]

For future reference, below is a good video for a competition trim. Measuring it to fit the box gives the slices kind of round ends verses square cutting them after cooking. I use good quality kitchen scissors to round the square corner off.

 

[irvin78787884]

Hot and fast works great on brisket, but you have to stay on top of internal temps, it's easy to overcook.

I am thinking not baby sitting it was my biggest issue. I wouldn’t be gone for long but I would get temp alarms here and there.

 

[irvin78787884]

^^^^^Can't walk away for long without multiple temp alarms.
Did you inject or pan it at any time?

Keith

I injected and it was in a pan from start to finish. After 2 hours I wrapped it. I am not sure what I did I think not baby sitting it was my biggest issue. It was my first go maybe I should try again we will see lol.

 

[irvin78787884]

For future reference, below is a good video for a competition trim. Measuring it to fit the box gives the slices kind of round ends verses square cutting them after cooking. I use good quality kitchen scissors to round the square corner off.
View attachment 705795

Thanks I will be trying it if I do the comp with brisket.

 

[Chasdev]

I've never understood cooking in pan, it has to be boiling the underside after a few hours, no?

 

[irvin78787884]

For future reference, below is a good video for a competition trim. Measuring it to fit the box gives the slices kind of round ends verses square cutting them after cooking. I use good quality kitchen scissors to round the square corner off.
View attachment 705795

I think if I would have done it this way from the start it may also have went better. Thank you for the info.

 

[irvin78787884]

I've never understood cooking in pan, it has to be boiling the underside after a few hours, no?

I don’t think it did when I opened it the juices wasn’t plus I had it on a rack that kept it off the bottom.