Hot but not so fast brisket

[phathead69]

Well did lots of reading from the search on hot and fast briskets last night. Put together a game plan of:
1 start fire around 9 am
2 rub brisket down around 10 am
3 put brisket in pan in smoker 11 am running 270 to 300
4 smoke uncovered till 3pm or so hoping for it 160+ then cover for hour or so then uncover and firm up bark and hope hit 200+ and probe tender by 530 or so.

Well got delayed by one hour so not in smoke till noon. It has ran 260 plus all day and hit 300 due to wind kicking up and blowing straight into damper while I was doing chores. At 530 was at 158 so I covered pan tight with foil after adding some beer and broth 1/2 cup or so. Sitting here typing this at 645 still covered and just now hit it 180. Thinking of uncovering and letting ride till done. Any suggestions . Dome gave up on supper for tonight and ate bowl of cereal. Guess I'll have warmed brisket tomorrow night if it done by then, LOL.

 

[lovethemeats]

It's not done till its done. Should be close if not done by now.

 

[phathead69]

It's not done till its done. Should be close if not done by now.

Nope 9pm my time. Took it out of the pan bout 715pm and put on rack naked fat down. Running 240 250. Started going backward. Temp dropped to 169. Soooo went back to good old crutch of tight foil and here I am at 9pm it 181 on one probe and other reading 181 also in thickest portion. Yep it will be done when it's done. I was just wanting this hot and fast to work for when I needed it. Most of the time I enjoy the longer smokes bit wanted to try a new method.

 

[phathead69]

Updates 914 and IT up to 187. To bad oitside temps cooling but got a fix for it. Some Irish whiskey and a fire.

 

[phathead69]

938pm ITup 196 smoker 260 and still foiled.
Fixing to have to add wood to the fire or whiskey to the belly. Getting chilly

 

[lovethemeats]

We all learn from our best intentions. You got a stubborn one that wants to take its time and then some. You've been going all day for this one. I would add another log and pour some more whiskey.
I start mine tonight. I like doing the late night smokes. Only problem is lack of sleep. But its all worth it in the end.

 

[phathead69]

10 pm 203 probed tender so pulled in pan with juices basted covered and towels. Obviously no bark. Gonna rest and I WILL EAT A BIT TONIGHT by gosh.

 

[phathead69]

We all learn from our best intentions. You got a stubborn one that wants to take its time and then some. You've been going all day for this one. I would add another log and pour some more whiskey.
I start mine tonight. I like doing the late night smokes. Only problem is lack of sleep. But its all worth it in the end.

Definitely a learning night . Guess overall it was faster at 10 hours. Like you I've done the 1 or 2 am starts on the few I've done and 12 to 16 hours then cooler till eating time. Good luck on yours. I'll post more on it later phone bout dead.

 

[lovethemeats]

Cool. Can't wait to see how it turns out for you. Oh I see the latest picture. Its looks good!

 

[SmokinAl]

I think smoking it in a pan may have slowed down the cooking process.
When I do hot & fast I put the meat right on the grate, with the fat on a grate above it, so it will self bast.
Here is a photo.

Here is the thread.
https://www.smokingmeatforums.com/threads/hot-fast-no-wrap-brisket-on-the-lang.252808/
Al

 

[phathead69]

Al you may be right . What few others I've done where trimmed and straight on rack fat side up. This one was fat down in the pan. Cut a couple slices of the end of the flat. Tastes was good tender enough but dry. Makes me think over done on it. Didn't cut into point last night so I'll do that today.
lovethemeats, how's it going, still awake?

 

[phathead69]

Another problem may have been the cut of meat. Found it at wally world and this was the first one I have seen there. Here is a pic of the label and I don't see a grade.

 

[lovethemeats]

Lets see. I woke up to find my temp at 192. Freaked out and went outside to check the probe and try a different spot. Everything checked out good. Getting ready to take out. Never had a brisket cook so fast. Then again. Never cooked a Wagyu brisket before. Will post in a while with mine. Still half awake drinking coffee.

 

[lovethemeats]

Opps. Take that back. It might be a while. Probe settled down in new spot. At 187. Thinking of pulling out at 190. Don't want to mess this one up.