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Unread 02-16-2010, 05:53 PM   #1
Diver
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Join Date: 03-12-09
Location: Currituck NC
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Default Hot and Fast Brisket

I have been on a good roll with briskets and had low & slow down on the UDS. I've been hesitant to try a hot and fast cook but I let my drum temps get out of whack superbowl weekend and salvaged a really good product so I decided to try it for real.

Started with a 14.5 lb full packer and I trimmed more fat than I normally do since it was going to be a faster cook:


My "in the drum" pics are on my phone. I used plowboys bovine bold and ran the UDS at 275 center grate temp. At the 3 hour mark, the IT was 165. I foiled with a little broth. After 2 hours, the IT was at 200 so I pulled to rest. Rested 1 hr and this was the result:




I am very pleased. My "usual" process takes 13-15 hours. The bark is softer from foiling but I am very pleased with the flavor, appearance and tenderness. I actually remembered my new year's resolution and kept a log of the entire cook with hourly updates. Hopefully, I will be able to do this again.
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2 UDS / 1 XL UDS / Chargriller Duo / 2 Weber Kettles / Masterbuilt / Home-made whole hog cooker
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