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Bigmista
06-15-2008, 12:51 PM
Did my first quick brisket yesterday for a tasting Scheduled for the afternoon. I put it in the Spicewine at 300 degrees at 7am. It was 160 degrees at about 10:45 am.

http://i77.photobucket.com/albums/j67/bigmista/haidos%20tasting/Morgan024.jpg

I foiled it with Worsey sauce and AJ and put it back in the smoker. It hit 195 at about 12:30pm. I stuck it in a cooler until the tasting at 3:30pm. It came out tender and juicy. These folks enjoyed it along with the ribs, chicken, bbq beans, green beans and Pineapple coleslaw.

http://i77.photobucket.com/albums/j67/bigmista/haidos%20tasting/Morgan027.jpg

I got the job and even a little taste for myself!


http://i77.photobucket.com/albums/j67/bigmista/haidos%20tasting/Morgan028.jpg
McClung
06-15-2008, 12:53 PM
Soooo, how did it taste in comparision to low and slow?
txschutte
06-15-2008, 12:54 PM
I did my first quick brisket yesterday. I couldn't tell the difference between it and the 14 hr briskets I've done. The only difference I noticed was the shallow bark and shallow smoke ring.
Bigmista
06-15-2008, 12:55 PM
Couldn't tell much difference Might give it a shot in competition.
Bigmista
06-15-2008, 12:55 PM
No difference in taste, right Pissy?
trp1fox
06-15-2008, 04:07 PM
Looks good Mista. Congrats on the gig...
Cabntmkr1
06-15-2008, 04:08 PM
As usual, Bigmista, you've made me hungry!:twisted::mrgreen:
That looks awesome!:mrgreen:
Congrats on the gig...
Bigmista
06-15-2008, 06:04 PM
Thanks! I'm thinking Rib-eyes tonight. Stay tuned!
OC PIG ASSASSINS
06-15-2008, 06:06 PM
I love quick brisket, that is the only way I ever cook it. It comes out just as good, and a lot less chance for bitter smoke flavor. Nice job of the beef!
OSD
06-15-2008, 07:39 PM
Nice job on the brisket!
ThomEmery
06-15-2008, 08:01 PM
I have found em a lil short on comp. flavor but fine for cater work
txschutte
06-15-2008, 08:10 PM
No difference in taste, right Pissy?
I couldn't tell one, Pista.
david
06-15-2008, 08:20 PM
Quick? I always cook brisket at around 300... course any lower is a real pain in my bandera!
thunter
06-15-2008, 10:58 PM
Looks great and I am sure it tasted great too. I have done the quick brisket too and the only thing missing is the bark I like. Other than that, there was no difference in taste.
Hook_Line_and_Sinker
06-16-2008, 12:31 AM
Looks great and same great taste ! sounds like a winner

was there any difference besides temp and time?
DaChief
06-16-2008, 04:36 AM
Haven't tried "quick" yet. May have to give it a shot. That looks great!
Bigmista
06-16-2008, 09:25 AM
I recommend it as a time saver. Try it out!
wlh3
06-16-2008, 09:45 AM
Glad ya got the gig Neil. The people look happy too. Nice briskit.:icon_bigsmil
The_Kapn
06-16-2008, 01:13 PM
Higher temps work wonderful for Brisket and Pork.

TIM
Solidkick
06-16-2008, 07:06 PM
Higher temps work wonderful for Brisket and Pork.

TIM

I'm still not sold on the idea myself.......
thunter
06-16-2008, 07:48 PM
I'm still not sold on the idea myself.......

Kick,

I like the chewy bark on my briskets - that is the only drawback to the fast method in my opinion as flavor is not impacted. I must say though, that when you have a short amount of time to put together some quality Q, the fast method is the way to go. Otherwise, grab a few beers and let'em go low and slow. :-D