Brisket - Hot & Fast

Discussion in 'Beef' started by markgerickson, Jan 9, 2010.

  1. markgerickson

    markgerickson Newbie

    Has anyone done brisket with the hot and fast method? Looking for procedures, results, and suggestions.

    Mark
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    I know several members on here have.

    Try checking with Alex, he has a great method for high heat brisket.
    [​IMG] ALX
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yea there are a few still here that have tried that method I'm just ot one of them.
     
  5. gramason

    gramason Smoking Fanatic OTBS Member

    I did one last weekend. Injected, and rubbed, smoked till 165, then put it in a aluminum pan, covered with foil, pulled off at 195. Had smoker set at 375. It took around 4 hours. Came out very good. Havent decided if we are going to do them this way for comps yet. Doing a butt the same way tomorrow.
     
  6. markgerickson

    markgerickson Newbie

    After 4 hours of smoking them and pulling them at 195. How long to do you let them rest?
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Wrap or double wrap in foil, then wrap in a towel and into a clean cooler for an hour or more if you need to let it rest longer.
     
  8. alx

    alx Master of the Pit OTBS Member

    I do it very similiar.My smoker runs at 300 degree more consistent then 325 plus,so thats what temp i use.I like to do the first hour at 225 or less to get lots of smoke penetration and add fuel and crank it up....

    When doing hot and fast it is a good idea to open foil for 5 minutes and let some of the heat out and then wrap and cooler etc...The exterior will be much hotter then a 250 degree cook and you dont wanna overcook in foil.

    The longer the rest the better at higher temps from my experience,especially with butts....


    Briskets tend to vary in toughness,so try it more then once....
     

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