"Fast Smoking" a brisket???

Discussion in 'Beef' started by xtexan, Feb 26, 2008.

  1. xtexan

    xtexan Meat Mopper

    I have posted this before but cant seam to find it....

    I know that some guys have a method of fast smoking briskets for restaurants, catering events, etc. From what I remember this involves:
    -Slow smoking (@225*)for several hours to internal temp 150*-160*
    -Foiling w/ plenty of liquid in the pan
    -Cranking the heat up to around 300* and getting the meat up to 195*-200*
    -and of course resting the meat for a bit

    Am I missing anything? I may try it this weekend.

    I know smoking is fun and I'll be missing out on some of that, but this is about saving time and achieving the same results, which many pro's claim they can do.

    I will still enjoy my own smokes, but this is for the biz.
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    I think the true fast smokers crank it up to 300 or more for the whole cook.
     
  3. xtexan

    xtexan Meat Mopper

    Any links or tips to point me in the right direction??

    Thanks!
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

  5. xtexan

    xtexan Meat Mopper

    Thanks JOE!!!!
     
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Yup, he swears by hot n fast!![​IMG]
     
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    Borderline being fanatical about it.
     

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