Easy and Delicious Hot & Fast Brisket - NO MEAT THERMOMETER NEEDED

SmokerKing said:
I used a similar method found in Myron Mixon's latest cook book.
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I have GOT to get a copy of that. The only real book store in my town went out of business (Borders) and the last time I saw Myron at a comp he had sold out. So, I guess I will have to check out Amazon for it.
 
Drool.gif
 
Boshizzle said:
Because I wrap it in a blanket at the end of the cook and don't want the juices to spill on the blanket.
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Oh man, a blanket soaked in brisket juices....I'd never get outta bed!! :becky:

That's a fine lookin' piece of beef. I've become a BIG fan of hot n fast cooks....
 
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way? :confused:
 
tish said:
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way? :confused:
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More time so sit around smelling smoke and drinking beer... :thumb:
 
tish said:
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way? :confused:
Click to expand...

I don't know. Some people like doing the long cooks, I guess.
 
I believe I put it right on the grate with direct heat. You can use a sweet BBQ sauce, a rub with sugar in it, or the glaze. Either one will work fine.
 
Now wait just a cotton-pickin minute.......you CAN'T cook a brisket in 4.5 hours!

:tsk::crazy:


:roll::heh::wink:


Looks good Joe! Looks REAL good. Don't know how I missed this the first go round....:confused:
 
So I'm using this method today, in the resting in the cooler period at this point, took 5 hours on my keg to probe like butter. Thermapen was showing 211d....lovin this!
 
ozlites said:
So I'm using this method today, in the resting in the cooler period at this point, took 5 hours on my keg to probe like butter. Thermapen was showing 211d....lovin this!
Click to expand...

Sounds great! Got any pron?
 
Rested and foiled for 2 hours in a cooler between newspaper with a towel to cover. I've sliced the flat, had a nice ring from the mesquite I used. Had that pull and give texture, awesome. I chopped up the point and the fat had melted in a lovely beefy goo, im sure partly due to that beef consomme injection, way better than broth for sure.I'm sold,this is how i make a brisket from now on.
Thanks Bo!:thumb:
 
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