Prime Packer Brisket, Extreme Hot-n-Fast

[chilerelleno]

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.



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







Into the Smoker



Looking Good



Stay Tuned Brisket Fans !

 

[TNJAKE]

Wow looking tasty so far

 

[Steve H]

Looks great Chili!

 

[Sowsage]

Looking good! I'll be waiting patiently........

 

[smokerjim]

Looking good, Pulling up a chair

 

[goldendogs]

Waiting , I have my fork and bib ready.

 

[jokensmoken]

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]

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.

 

[MJB05615]

Looks good so far Chile. Can't wait to see the finished product.

 

[smokin peachey]

Is it done yet? Come one Chile speed it up!

 

[chilerelleno]

Is it done yet? Come one Chile speed it up!

Oh yeah, it's been done for a bit now and it's resting till about 6pm.

Ready to Wrap



Done! Butter Tender and Like Jello.

 

[HalfSmoked]

Looks great.

Warren

 

[chilerelleno]

Sliced Brisket served with Cowboy Caviar/chips and fresh sliced Cucumbers

 

[Sowsage]

Oh yeah! Looks fantastic! Once again an awesome job!

 

[MJB05615]

Looks perfect Chile! As if there was ever any doubt. Nice and tender and juicy.
Thanks for sharing.

 

[HalfSmoked]

Thanks for the like chili it is appreciated.

Warren

 

[SmokinAl]

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

 

[chilerelleno]

Oh yeah! Looks fantastic! Once again an awesome job!

Thanks, thank ya very much.

 

[chopsaw]

Looks great !

 

[smokin peachey]

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