Prime Packer Brisket, Extreme Hot-n-Fast

[Winterrider]

Looks awesome Chile. Also curious on time taken?

 

[chilerelleno]

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

Appreciate it Mike.

 

[chilerelleno]

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

Looks awesome Chile. Also curious on time taken?

Thanks guys, total time on this one was 8.5 hours.
An hour or so of heavy rain cooled the smoker down to 340°-350°.
8.5 hours to cook a 18lb packer, yeah baby!

 

[banderson7474]

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

Ready to Wrap

View attachment 457734

Done! Butter Tender and Like Jello.

View attachment 457735

When you are checking for probe tender, do you just stick the probe thru the paper? I can't imagine untying and rewrapping.

 

[chilerelleno]

Looks great !

Glad ya like it, thanks.

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

Thank you, brisket was good... Beard had to be washed.

 

[chilerelleno]

When you are checking for probe tender, do you just stick the probe thru the paper? I can't imagine untying and rewrapping.

Yep, right thru the paper and then reuse the same holes.

 

[SmokinVOLfan]

Looks damn good man nice job on that!

 

[chilerelleno]

Looks damn good man nice job on that!

Thank you sir!

 

[Smokin' in AZ]

Another great Job Chile!

BIG LIKE!

John

 

[chilerelleno]

Another great Job Chile!

BIG LIKE!

John

Thanks, appreciate it John.

 

[jokensmoken]

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.

That makes perfect sense to me.

 

[Misplaced Nebraskan]

I have only tried Hot N Fast once. It was a flat out fail haha. seeing this gives me hope to try again! and maybe give the extreme method a go. Excellent work as usual Chili

 

[chilerelleno]

That makes perfect sense to me.

Or you could...
(Not trying to be confusing)
.. . use Harry Soo's method.
400° with smoke till you've the bark you want.
Then wrap in foil over paper and finish in a 250°-275° oven or smoker till probe tender.

And Soo's probe tender is different too.
His definition isn't *warm butter"but *peanut butter", more resistance there for sure.

Hard to argue with a 30-time Grand Champion.
Different strokes for different folks.

 

[chilerelleno]

I have only tried Hot N Fast once. It was a flat out fail haha. seeing this gives me hope to try again! and maybe give the extreme method a go. Excellent work as usual Chili

Hey there, thanks man.
Try it with a nice, big prime packer.

 

[xray]

Wow! Looks great chile!! Especially that jiggle when you’re removing it from the butcher paper, that made something jiggle in me.

I think you need to include a NSFW tag when posting your food porn.

 

[chilerelleno]

Wow! Looks great chile!! Especially that jiggle when you’re removing it from the butcher paper, that made something jiggle in me.

I think you need to include a NSFW tag when posting your food porn.

American Brisket
Watch out for that finishing sauce!

Thanks for the reply and laugh.
That Point was so juicy and tender, it was almost brisket Nirvana.
I couldn't even be bothered to turn it into burnt ends, I simply chopped it up and ate it with extra salt and crushed red pepper

 

[BB-que]

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.

Do you inject Chile? I’m thinking about doing my first non- injected prime packer this weekend. I’ve always injected but damn if that jello jiggle you’re getting without any phosphates or anything I might just have to give it a go

 

[chilerelleno]

Do you inject Chile? I’m thinking about doing my first non- injected prime packer this weekend. I’ve always injected but damn if that jello jiggle you’re getting without any phosphates or anything I might just have to give it a go

Hi, nope, no injecting.