Saturday brisket

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rippper

Meat Mopper
Original poster
Jan 1, 2012
188
259
merto detroit, michigan
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.
 

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

Point for sure
Chris
 
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