What is your Hot and Fast Brisket Technique

[nomad_archer]

So I've done a few low/slow briskets so far with good to excellent results. However the cook times have been pretty long which sometimes I love. I'd like to try one this weekend using a hot and fast technique. But I do know were to start. So for those of you that are cooking brisket hot and fast, what is your process and how are the results?

Thanks in advance.

 

[SmokinAl]

Check out @chilerelleno, he has several threads doing them hot & fast. And also super hot & fast. I do mine at 270-280 & they take about 1 hour per pound.
Al

 

[sawhorseray]

What Al said, I have this bookmarked to try out myself. RAY

Big'ol Brisket Done Extreme Hot-n-Fast

So Cmack's thread on Extreme Hot-n-Fast brisket got my interest peaked again. Had it on my mind to try his method with a tweak or two to accommodate my smoker. I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find...

www.smokingmeatforums.com

 

[chilerelleno]

Both regular 'Hot-n-Fast' and 'Extreme Hot-n-Fast' work best with full Packer Briskets, not recommend for Flats.

Hot-n-Fast 275°-300°
Any size Packer works well.
Can run smoke for the whole cook.
Wrapped or unwrapped, under 10lbs recommend to wrap.
Wrap at 165° till probe tender at 195°-210°.
Average cook time 1 hour per pound.
I paper wrap all mine because I like the way the bark comes out.

Extreme Hot-n-Fast 375°-400°
Works best with larger briskets 15lbs +.
Recommend wrapping at 165° till probe tender at 195°-210°.
I run smoke for the first 2.5 hours at 275°-300° then raise the cooking temp to to 375°-400°.
Average cook time 6-8 hours.
You can cook at 375°-400° the whole cook, but you likely won't get a good smoke flavor.
Average cook time 4-6 hours.

 

[ososmokeshack]

Both regular 'Hot-n-Fast' and 'Extreme Hot-n-Fast' work best with full Packer Briskets, not recommend for Flats.

Hot-n-Fast 275°-300°
Any size Packer works well.
Can run smoke for the whole cook.
Wrapped or unwrapped, under 10lbs recommend to wrap.
Wrap at 165° till probe tender at 195°-210°.
Average cook time 1 hour per pound.
I paper wrap all mine because I like the way the bark comes out.

Extreme Hot-n-Fast 375°-400°
Works best with larger briskets 15lbs +.
Recommend wrapping at 165° till probe tender at 195°-210°.
I run smoke for the first 2.5 hours at 275°-300° then raise the cooking temp to to 375°-400°.
Average cook time 6-8 hours.
You can cook at 375°-400° the whole cook, but you likely won't get a good smoke flavor.
Average cook time 4-6 hours.

Was just reading your posts on these ways before you put them here. I need to try this next time I do a brisket.

 

[nomad_archer]

@chilerelleno first thank you! Most of my untrimmed packers are ~14-16lbs so either technique seems like a good option correct? Also do you go fat cap up or down?

Currently I've been doing mine at 250 for the whole cook and been running 14-18 hour cooks.