Haven't smoked a brisket in quite awhile and just happened to have a couple hanging out in my freezer I had stashed away. What better day to do it than Memorial Day? Had stopped in the grocery a couple days prior and picked up a couple whole chickens on manager clearance for $.72 a lb so figured why the hell not throw them on too.
So the original plan was to put the brisket on Sunday night and let it roll all night. Well I spent all day Saturday and Sunday doing yard work and was dead tired Sunday night and fell asleep about 10. Plan B...hot and fast. Have only done it one time on a butt and wasn't a fan of the results but was out of options at this point.
Here she is:
Trimmed about 3 pounds of fat off and seasoned up with Miners Mix XXX Garlic.
Into the smoker running about 300. Hickory and Apple were the only things I had on hand so mixed the two. Nice TBS.
Got the two birds spatched and ready. Both were about 7 pounds a piece. Injected one with creole garlic and seasoned both with Tony C's No Salt.
Running about 325 with a small pan of beans getting some smoke.
Grilled some Corn.
Birds out and pulled.
Let the brisket rest for about an hour. It took about 6 hours to get to 203 and get nice and jiggly.
Flat and Point both sliced up.
Kept the sides simple...some smoked beans, grilled corn, and a couple hush puppies.
Ok so the verdict on the hot and fast. I was highly surprised and impressed. Just as good if not better than the ones that take 18-20 hours. The thing was moist, juicy, and had great bend. Forgot to mention earlier I wrapped it in butcher paper around 165 and let it ride the rest of the way. The chicken was also moist and had great smoke flavor. No BBQ sauce was even needed. Great memorial day and a big thank you to all of those who have served our country! Thanks for looking.
John
So the original plan was to put the brisket on Sunday night and let it roll all night. Well I spent all day Saturday and Sunday doing yard work and was dead tired Sunday night and fell asleep about 10. Plan B...hot and fast. Have only done it one time on a butt and wasn't a fan of the results but was out of options at this point.
Here she is:
Trimmed about 3 pounds of fat off and seasoned up with Miners Mix XXX Garlic.
Into the smoker running about 300. Hickory and Apple were the only things I had on hand so mixed the two. Nice TBS.
Got the two birds spatched and ready. Both were about 7 pounds a piece. Injected one with creole garlic and seasoned both with Tony C's No Salt.
Running about 325 with a small pan of beans getting some smoke.
Grilled some Corn.
Birds out and pulled.
Let the brisket rest for about an hour. It took about 6 hours to get to 203 and get nice and jiggly.
Flat and Point both sliced up.
Kept the sides simple...some smoked beans, grilled corn, and a couple hush puppies.
Ok so the verdict on the hot and fast. I was highly surprised and impressed. Just as good if not better than the ones that take 18-20 hours. The thing was moist, juicy, and had great bend. Forgot to mention earlier I wrapped it in butcher paper around 165 and let it ride the rest of the way. The chicken was also moist and had great smoke flavor. No BBQ sauce was even needed. Great memorial day and a big thank you to all of those who have served our country! Thanks for looking.
John