View Single Post
Unread 03-04-2013, 01:52 PM   #1
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default 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.





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.



Finally dinner. Brisket, beans, mac-n-cheese, coleslaw & pork steak.


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????
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is offline   Reply With Quote


Thanks from: --->