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-   -   Brisket Hot and Fast? (http://www.bbq-brethren.com/forum/showthread.php?t=106236)

drewcountry 05-11-2011 10:41 AM

Brisket Hot and Fast?
 
So I'm Q'n for my staff at work and I figured that a brisket is the only way to go. I made a mistake about two years ago and let my smoker get hot while I was mowing the lawn. It was running about 350 for 2 hours (big yard) when I caught it. I checked the temp of the meat and it was done. To my shock it was really good. I have heard there is a better science to smoking hot and fast. Can anybody give me an idea of some times and degrees for this? I don't want to just try this by luck again. I am serving for lunch and I don't have the time to smoke for 18-22 hours. Any help from some Brethren?

Big Drew's BBQ

Midnight Smoke 05-11-2011 11:27 AM

I have not done one that way, yet. But try going to the bottom of the page on the forum and do a Google search (searches within the Brethren Site) and type in "Hot and Fast Brisket"

Saiko 05-11-2011 11:28 AM

http://www.bbq-brethren.com/forum/sh...d.php?t=102415

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http://tvwbb.com/eve/forums/a/tpc/f/...183&p=1&cdra=Y

http://www.bbq-brethren.com/forum/sh...t=76364&page=3

http://www.bbq-brethren.com/forum/sh...ad.php?t=42730

http://www.kickassbbq.com/quick_cook_brisket.htm

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http://www.bbq-brethren.com/forum/sh...ad.php?t=76282

JD McGee 05-11-2011 11:37 AM

Hot and fast is my preferred method...

Cook 05-11-2011 11:49 AM

I don't know enough to say that hot & fast is "better" science, but I do know that it produces brisket that is pretty darn good.

The last 1/2 packer I cooked (the flat end) was finished in 5-5.5 hours. I have no idea what the temperature was...I just cooked it where the pit was cruising (and it was pretty hot to the touch).

Beef can tend to shrink a bit more under high temps than low. So be aware of that.

Captain P.J. 05-11-2011 08:42 PM

I did a 12lb whole packer on my 22.5" wsm at 285-300* and it was done in about 8 hours. Best of luck!


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