Good Morning Y'all! Did a Brisket yesterday and wanted to document the cook. I had planned on cooking this brisket at some point this week but decided yesterday, after lunchtime, that I wanted Brisket. I figured now is as good as time as any to try out the hot and fast method. The Brisket was already trimmed and rubbed from a couple days prior so I went out and got the pit fired up. I'm calling this one: "My most successful failure" details after pics.
Cook Details:
Date: 6/22/19
Meat: Costco Prime Packer
Initial Weight: 10.5 lbs
Trim Weight: around 9 lbs
Rub: Wooster Sauce Base, Salt, Pepper, Garlic, PitFaced Spicy
Cooker: Pitts & Spitts Maverick 1250
Pellets: B&B Post Oak with A-Maze-N Smoke Tube with Pecan Pellets
Style: Fat Cap Down with Point over Heat Source
Pit Temp: 350°F
Spritz or Spray: Nothing
Cook Time Brisket: 2.5 Hours... not a typo
Rest Time Brisket: 1.5 Hours
Ready to Roll:
Brisket on with the tube smoker smoldering
One hour in
2.5 hours and it was at 203°F in the flat already! Double checked with Thermopop and it felt close-ish to what I'm used to (more on that later)
After letting the temp subside a bit, I double wrapped it in foil
Double Towel Wrap
Ready to Rest
Custom Yeti Coleman cooler
90 minute rest
Sliced
Salvaged and served...
Final Thoughts:
Wow did this thing cook fast. I was expecting around 4-5 hours cook time honestly. The pit held temp great. This thing just cruised. At the one hour point I thought about dropping the temp but I was committed at this point. I thought the Stall would curb it a little. What stall?! This thing just kept clicking away at the degrees and climbing upwards.
At 2 hours it was at temp. I went out with a thermopop and double checked. ended up re-positioning probes and it dropped from 200°F to 180°F. That's a little better. Still, 30 minutes later it was alarming again. Checked for doneness with probe. Felt close. I know the window is much smaller for pulling these so I went ahead and pulled it. 2.5 hours. I knew there was no way all the fat rendered properly but figured I could chop if I needed to... Foreshadowing...
I started slicing. Nice easy pulls of the knife. Maybe there's hope! Picked up a slice and started pulling it apart. It made a terrible tearing noise and I just chuckled. This stuff was drrrrrrryyyyyy.
The flavor/taste was actually pretty damn good. the smoke tube actually added a small wisp of flavor. even for a truncated cook. The rub was a bit mushy on top. Steamed out the barq during rest. Too much residual heat still. Smell and Taste did not overcome texture though.
Out came the cleaver. Had to kick the dogs outside as the hate the chopping action. Saved a few slices cause I had some Kings Hawaiian Rolls calling my name. Tossed the Chop in some sauce and made a little plate up.
Meh. Very Meh. too dry and tough. But I did learn a lot and that counts for something right?! I really think this brisket was a touch to small for the hot and fast method. Well, at 350°F anyway. Should have done 275°F but hey, that's what trial runs are for.
Had a blast. I was freaking out a lot watching the temp climb so fast and trying to get the timing down. Lots of fun. I'll be going back to Low and Slow for now and circle back to this method some other time.
Just wanted to share my adventure.
Y'all take care,
Zach
Cook Details:
Date: 6/22/19
Meat: Costco Prime Packer
Initial Weight: 10.5 lbs
Trim Weight: around 9 lbs
Rub: Wooster Sauce Base, Salt, Pepper, Garlic, PitFaced Spicy
Cooker: Pitts & Spitts Maverick 1250
Pellets: B&B Post Oak with A-Maze-N Smoke Tube with Pecan Pellets
Style: Fat Cap Down with Point over Heat Source
Pit Temp: 350°F
Spritz or Spray: Nothing
Cook Time Brisket: 2.5 Hours... not a typo
Rest Time Brisket: 1.5 Hours
Ready to Roll:
Brisket on with the tube smoker smoldering
One hour in
2.5 hours and it was at 203°F in the flat already! Double checked with Thermopop and it felt close-ish to what I'm used to (more on that later)
After letting the temp subside a bit, I double wrapped it in foil
Double Towel Wrap
Ready to Rest
Custom Yeti Coleman cooler
90 minute rest
Sliced
Salvaged and served...
Final Thoughts:
Wow did this thing cook fast. I was expecting around 4-5 hours cook time honestly. The pit held temp great. This thing just cruised. At the one hour point I thought about dropping the temp but I was committed at this point. I thought the Stall would curb it a little. What stall?! This thing just kept clicking away at the degrees and climbing upwards.
At 2 hours it was at temp. I went out with a thermopop and double checked. ended up re-positioning probes and it dropped from 200°F to 180°F. That's a little better. Still, 30 minutes later it was alarming again. Checked for doneness with probe. Felt close. I know the window is much smaller for pulling these so I went ahead and pulled it. 2.5 hours. I knew there was no way all the fat rendered properly but figured I could chop if I needed to... Foreshadowing...
I started slicing. Nice easy pulls of the knife. Maybe there's hope! Picked up a slice and started pulling it apart. It made a terrible tearing noise and I just chuckled. This stuff was drrrrrrryyyyyy.
The flavor/taste was actually pretty damn good. the smoke tube actually added a small wisp of flavor. even for a truncated cook. The rub was a bit mushy on top. Steamed out the barq during rest. Too much residual heat still. Smell and Taste did not overcome texture though.
Out came the cleaver. Had to kick the dogs outside as the hate the chopping action. Saved a few slices cause I had some Kings Hawaiian Rolls calling my name. Tossed the Chop in some sauce and made a little plate up.
Meh. Very Meh. too dry and tough. But I did learn a lot and that counts for something right?! I really think this brisket was a touch to small for the hot and fast method. Well, at 350°F anyway. Should have done 275°F but hey, that's what trial runs are for.
Had a blast. I was freaking out a lot watching the temp climb so fast and trying to get the timing down. Lots of fun. I'll be going back to Low and Slow for now and circle back to this method some other time.
Just wanted to share my adventure.
Y'all take care,
Zach
