Saturday brisket

[rippper]

Little bbq with the family. Another hot n fast brisket that was awesome. Maybe a bit too much salt but very moist/tender. Probed tender at 210.

 

[bigfurmn]

Looks like a great meal. Nicely done.

 

[chilerelleno]

Oh yeah, I could smash a plate or two of that!
Looks delicious

 

[912smoker]

Wow looks great ripper!
More details on your hot/fast method?

Keith

 

[DRKsmoking]

Its Sunday morning here , and Yes I could go for a big plate of the and double up on the Mac

David

 

[Flatrate]

Nice spread Ripper! The only thing wrong is I wasn't invited, us Detroit boys have to stick together! If you don't mind my asking where in Metro Detroit are you?

Dave

 

[chopsaw]

Looks great .

 

[rippper]

Wow looks great ripper!
More details on your hot/fast method?

Keith

Hot n fast has been working for me. SPG with some Montreal steak seasonings. Smoker temp 275-300. 13 lb brisket took 5 hrs. Wrapped in foil at 160, it was probe tender at 210. Make sure you leave enough time to rest it in a cooler with towels for 1-4 hours. Before slicing, open the foil and pour the juice into a fat/gravy separator. Slice, pour the juice, enjoy. The main thing is DO NOT remove from the smoker until it probes like soft butter. This could be anywhere from 205-215

 

[rippper]

Nice spread Ripper! The only thing wrong is I wasn't invited, us Detroit boys have to stick together! If you don't mind my asking where in Metro Detroit are you?

Dave

Nice spread Ripper! The only thing wrong is I wasn't invited, us Detroit boys have to stick together! If you don't mind my asking where in Metro Detroit are you?

Dave

Livonia

 

[Flatrate]

I grew up at the corner of Van Born and Middlebelt, ran all over Wayne County. One of the last places I lived up that way was in Garden City on Marquette. I know that area very well. In 2006 I needed a change in my life and moved out to corn country. I am down in Adrian now, so a little over an hour away from you. Thanks.

Dave

 

[smokin peachey]

Looks delicious!

 

[KimberlyO]

Oh, Man that looks good!

 

[Bbqist]

You wouldn't have to twist my arm to get me to eat that! Looks fantastic!

 

[jaxgatorz]

Nice looking brisket !!

 

[JLeonard]

Great looking meal!


Jim

 

[JayP]

Hey! Your hot and fast brisket sounds delicious! I'm just starting to learn how to smoke a brisket myself and was wondering, how long did it take to smoke your brisket, and what was the weight? I found this guide about brisket smoking time that says a general rule of thumb is about 1-1.5 hours per pound at 225-250°F, but I'm curious to learn more from your experience. Thanks!

 

[Deezel13]

@JayP I think he said 5 hours it took up in another post.
I will deffo be trying the hot n fast method on my next brisket thanks @rippper

 

[gmc2003]

This slipped thru the cracks on me. Nice job on that brisket.

Point for sure
Chris