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Prime Packer Brisket, Extreme Hot-n-Fast

chilerelleno

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Joined Oct 17, 2016
Found a decent 22.3lb prime packer brisket at Costco.
Y'all know where I'm going with this don't ya, yep, another Extreme Hot-n-Fast brisket cook.
2.5 hours of mixed Hickory and Mesquite smoke at 275°-300°.
Then kicking the temp up to 375°-400°.
Once the IT hits 165° it'll be wrapped in paper, back into the 375°-400° and finished till probe tender.

w3TEJWy.jpg

22.3lb trimmed down to about 18lbs +/-.
Rubbed down with coarse Kosher salt, fresh cracked mixed peppercorns, granulated garlic and onion.
Wrapped in plastic wrap and set overnight to brine a bit.

Trimmed and Rubbed

16mYPJR.jpg

cJS7KBt.jpg

I2nV4vM.jpg

Into the Smoker

5HNzvpl.jpg

Looking Good

m5TIIuh.jpg

Stay Tuned Brisket Fans !
 

jokensmoken

Master of the Pit
1,064
340
Joined Dec 7, 2016
Found a decent 22.3lb prime packer brisket at Costco.
Y'all know where I'm going with this don't ya, yep, another Extreme Hot-n-Fast brisket cook.
2.5 hours of mixed Hickory and Mesquite smoke at 275°-300°.
Then kicking the temp up to 375°-400°.
Once the IT hits 165° it'll be wrapped in paper, back into the 375°-400° and finished till probe tender.

View attachment 457696

22.3lb trimmed down to about 18lbs +/-.
Rubbed down with coarse Kosher salt, fresh cracked mixed peppercorns, granulated garlic and onion.
Wrapped in plastic wrap and set overnight to brine a bit.

Trimmed and Rubbed

View attachment 457697

View attachment 457698

View attachment 457699

Into the Smoker

View attachment 457700

Looking Good

View attachment 457701

Stay Tuned Brisket Fans !
Gotta try hot n fast on a brisket.
I started my 22 lb brisket last night at 10:00 pm. Running a steady 255° ish. In a hard stall right now.
IT hasn't budged in 2 hours.
Dinner is at 6:00...if it dont move here real quick, I'll be wrapping and bumping the temp.
 

chilerelleno

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OTBS Member
SMF Premier Member
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Joined Oct 17, 2016
Gotta try hot n fast on a brisket.
I started my 22 lb brisket last night at 10:00 pm. Running a steady 255° ish. In a hard stall right now.
IT hasn't budged in 2 hours.
Dinner is at 6:00...if it dont move here real quick, I'll be wrapping and bumping the temp.
There is Hot-n-Fast 275°-300°, and there is Extreme Hot-n-Fast 375°-400°.
Mine is a mix of the two, the initial lower temp provides more smoke flavor than the straight high temp.
 
Last edited:

HalfSmoked

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Thanks for the like chili it is appreciated.

Warren
 

SmokinAl

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Looks great Chili!
I have to try this method!
It sure beats tending a fire all day.
What was the total time in the smoker?
Al
 

smokin peachey

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Nice video. I imagine you might have gotten some brisket drippings in your beard. Brisket looked good.
 

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