Quick Notes: 1st Hot & Fast Brisket

[texomakid]

Gave this a whirl today.
12 3/4# Select brisket with about 3/4# trimmed. Covered it in Jeff's Texas Rub that I batched up - Fired up the Yoder to 275 with Sweet Maple pellets and a 12" AMPS full of Pecan pellets.

2 hours @ 275 was at a temp of 134 - Crank up the Yoder to 375 & 1 hour later the brisket is at 165 - Wrapped from my new roll of pink butcher paper (first brisket I've ever wrapped while cooking) & cook to 205 - 4 1/2 hours total in the yoder.

Allowed it to rest in the butcher paper covered with a towel to hold heat for about an hour and then I sliced it in half - Very nice flat. Very moist. It has a light tug but its tender and a real nice flavor. Doesn't get a bark like I'm used to but this is a very very good brisket and the flat cooked a lot more uniform than my normal low/slow no wrap cooks. Saving the point for later. I'm curious how this would finish if I didn't wrap it in the butcher paper? I may try that too? I can say I'll cook brisket hot & fast again. But I'm still a "low & slow" kind of guy. Here's a few pics and thanks for looking.

 

[chilerelleno]

Al'right! Another successful Extreme Hot-n-Fast brisket.

Looks great to me, nice cook.
Like!

If you can generate clean/light smoke at 375°-400°+ there is no need to utilize lower temps.
Cook at 375°+ the whole time, and that should help you get a bark you like better.

 

[SmokinVOLfan]

Brisket looks great! I’ve always been a low and slow guy but after seeing all these posts lately i might have to try the hot and fast soon

 

[gmc2003]

Nice juicy looking brisket you got there. Great job.

Point for sure
Chris

 

[hardcookin]

Brisket looks great! Looks like you got it just about prefect.
Maybe try wrapping at 175 next one and see how much more bark you get.
Point worthy...

 

[Bearcarver]

Looks Beautiful, Randy!!
Nice Job & Great Post !!
Like.

Bear

 

[texomakid]

Thanks everyone. After reading about cmack & Chile's briskets I just took that info and rolled with it. Good point to wait longer to maybe wrap? The bark is really the only area I want to try and improve. The meat was cooked to a very good tenderness for select grade brisket and again the biggest thing was how juicy the flat was and how it cooked more even & consistent. I never get the flat to that quality across the entire flat. If you haven't tried this yet don't be shy, it works. I also think cooking my next hot & fast on the WMS 22" would be even better! Hard to beat cooking with charcoal & wood!

 

[cmack]

Looks great.I'm currently cooking around 420 degrees and that's only because I can't maintain anything higher.

 

[texomakid]

So the question I've got is what is the advantages of cooking it higher? Also, how will I achieve a better bark or crust?
I'm telling you the consistency of the cooked meat was almost spot on. Not one bad slice out of that whole brisket which I've never really achieved? With the low & slow (unwrapped) briskets I cook, some of the the edges and thinner end of the flat are always overcooked if I get the majority of it cooked to and IT of 200/210.

 

[chilerelleno]

Less time, effort and loss of sleep.
Especially for charcoal and stick burners, some of whom might have to feed their fire every hour or less.

 

[mrad]

Are you guys injecting phosphate when you cook at high temps?

 

[chilerelleno]

Not I.

 

[texomakid]

Not I ........ Nothing but a generous coat of rub on the entire outside prior to cooking.

 

[cmack]

Nope ,no phosphate used here, just a heavy salt, pepper, garlic powder rub, oakwood smoke and scorching hot temps.