Well I did my first powercook myron mixon brisket. He says to hell spending 18 hours on a 14 lb brisket.
Injected it with the beef broth injection, set over night
Put the rub on and let set in the fridge for 4 hours
Meanwhile brought the smoker up to 350 degrees and got the smoke rolling
Maintained the 350 degree heat for 2.5 hours
wrapped and let cook an additional 1.5 hours until the temp at the point was 205*
Took it out wrapped it with a blanket for 1 hour, her recommends 4
Actually one of the most tender brisket's I've done compared to the 225 method
That's a fast cook! Glad it worked out for you! Nice smoke ring.
How much trimming did you do?
02-10-2013 09:22 PM
I've tried it but like the temps lower. Remember that method is for wagu's.
02-10-2013 11:29 PM
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02-11-2013 12:09 AM
Awesome cook, How was the smoke flavor? I love me some fast briskets for comp Cookin. The 4 hr rest really allows the brisket to soak alot of juice back up. Once you go Hott and fast, low and slow just don't cut it anymore.
02-11-2013 02:19 AM
02-11-2013 04:35 AM
Great job! I'd love to try that method, but I'm scared to! Lol
02-11-2013 04:56 AM
at a int temp of 205 at the point, no issue with cutting a comp slice? Any time I did hot n fast I had great flavor however texture issues and had to bring down int to 180 or so to get my slices to hold together..was this brisket aged? I use aged maybe thats the difference?