Seen a fair few vids on low slow v hot fast for brisket which got me thinking of trying the hot fast method.
Has anyone here tried both and see a comparable difference in taste, bark etc? Not overly bothered about money & time saving as it's my wife and sons bday this weekend. Got a load of friends round and happy to do what it takes to have great food. Never tried hot and fast so.....questions
I'ts a 5kg full UK brisket still in vac pack but not huge fat cap on from what I can see. Some sites say marinade the entire brisket once out the wrapper then dry and cook. Some say pat and dry rub it. Others say do both.
Any tips and ideas are most welcome.
Has anyone here tried both and see a comparable difference in taste, bark etc? Not overly bothered about money & time saving as it's my wife and sons bday this weekend. Got a load of friends round and happy to do what it takes to have great food. Never tried hot and fast so.....questions
I'ts a 5kg full UK brisket still in vac pack but not huge fat cap on from what I can see. Some sites say marinade the entire brisket once out the wrapper then dry and cook. Some say pat and dry rub it. Others say do both.
Any tips and ideas are most welcome.