First Hot-n-Fast Brisket, Asian Pork Steaks
 

I want to start with a couple of special thank you's.

Bludawg, I'm now a believer in the hot-n-fast, worked great, just like you said!

Landarc, great Asian inspired marinade & sauce, the pork steaks were a real hit!

Here is a link to Landarc's recipe. I made a 4X batch, then added 2 tsp Sriracha and a can of crushed pineapple.
http://www.bbq-brethren.com/forum/sh...45&postcount=2

The Brisket
I've always been a 225*, 12-14 hour kind of guy but I have a big cook coming up in mid-March where I just don't have that kind of time. So, searched a lot and I've been watching the threads & postings on brisket cooks for the last couple months. Decided to do a test run with a 14 pound packer, cranked my reverse flow stick burner up to a target 325*-350* and put the brisket (I just season with S&P) down for the recommended 4 hours, wrapped it in butcher paper for another 1-1/2 hours until probe tender then pulled it off an into a cooler to rest for 1-1/2 hours. Here are a few shots coming out to wrap in BP and carving - a bamboo skewer went through it like butter, very moist & tender.
http://i1311.photobucket.com/albums/...ps13857b2b.jpg
http://i1311.photobucket.com/albums/...ps658a90d5.jpg
http://i1311.photobucket.com/albums/...psae53a17e.jpg
http://i1311.photobucket.com/albums/...ps4e4f7307.jpg

The Asian inspired pork steaks.
Had my meat guy cut me 4 nice 1-1/4 steaks out of a butt and put about 2/3 of the marinade, less the honey, in to marinate over night. Put them in the smoker for 1/2 hour, then pulled them to sear on hot CI grill (really just enough to mark), then put the other 1/3 of the marinade, mixed with honey and a beer (Heineken) a pan with the steaks and back in the smoker for 1-1/2 hours. Came out super tender, but not falling apart. Really nice taste - definitely a do over for my gang. Here are a couple shots searing and back in the braising pan.
http://i1311.photobucket.com/albums/...psc1c4281c.jpg
http://i1311.photobucket.com/albums/...ps14430c2e.jpg

Finally dinner. Brisket, beans, mac-n-cheese, coleslaw & pork steak.
http://i1311.photobucket.com/albums/...ps3a0fe44e.jpg

I do have one question on the hot-n-fast cook that maybe someone could help with. I put the brisket down at about 9:00 am and it was resting in the cooler at 2:30 pm(5-1/2 hours compared to my normal 12-14 hours. Here is my question: it took me about the same number of beers to get through the hot-n-fast cook as it usually takes me to get through a 14 hour - I would have thought there would have been a more linear relationship????

Simple, they are watering down the beer at the brewery. Ain'tcha heard?

Great looking brisket right there.

Looks mighty Phine!

That looks very nice,did the fast cook match a slow cook meat wise?

Thanks and a definite yes, maybe even better! I have never wrapped in anything and I've got to admit I had a lot more natural juice & moisture with the fast cook!

Everything looks so good! I'm putting the pork steaks on my to-do list. Thanks! :grin:

Hmmm, those pork steaks look really good, better than I expected. Nice cook.

That is a nice brisket as well. Beer in non-linear in all cases. Or even once you break the case open.

Nice job Dave. The brisket and the pork steaks look great.

Thanks for sharing.

Dave

When you did the brisket hot and fast did you have the fat up or down? Or does it matter?

Looks good from here!

Nice Cook and welcome to the dark side, There s a logical reason for consuming the same # of beers your tending a otter pit it pays to stay Hydrated.

Fat up. I trim to about 1/4 inch and get rid of that big chunk of hard yellow fat (whatever its called). And I just do salt & pepper.

First Hot-n-Fast Brisket, Asian Pork Steaks
 

Good lookin stuff...

Thanks for the info, I have cooked real good brisket on my uds but I havent been able to nail it on my offset yet, I killed everything else such as fibs and butts and have it down, getting the flat to become tender is a problem.

stellar.... but I am an under 200 degree 24 hour type of guy.