Hot & Fast Brisket on the UDS

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booradley001

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• Oct 21, 2013

• #1

I cooked this 12# brisket hot and fast yesterday, 350* for about 6 hours. I cooked it mostly naked and foiled for the last 45 min because I was running out of time. Basic salt and pepper rub, and I cooked with mesquite lump and a combo of hickory and pecan wood chunks. One of my better results. Unfortunately I took only one photo.

 

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C

CORNDAWG

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• Oct 21, 2013

• #2

Looks fantastic. Like the bark.

 

daninnewjersey

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• Oct 21, 2013

• #3

I'd say you cooked that thing to perfection....and yes, the bark is really nice....

 

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Bludawg

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• Oct 21, 2013

• #4

Well done!

 

SmokinJohn

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• Oct 21, 2013

• #5

oooooooooooh! yummmy.

 

peeps

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• Oct 21, 2013

• #6

Looks great!

 

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RT

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• Oct 21, 2013

• #7

Nice one there.

 

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rdstoll

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• Oct 21, 2013

• #8

I really need to do a hot 'n fast brisket. Seems like you get all the tenderness, bark, and smoke ring without spending 11 hours doing it!

 

ShencoSmoke

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• Oct 21, 2013

• #9

Nice. I hope you had a pile of people on hand to eat all those slices before they dried out!

 

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dirtydingus

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• Oct 21, 2013

• #10

A good looker!

 

sliding_billy

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• Oct 21, 2013

• #11

Very nice work.

 

Diesel Dave

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• Oct 21, 2013

• #12

And it's a fine picture of one fine lookin Brisket

 

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boaz65

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• Oct 21, 2013

• #13

Looks great!

 

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wladrules

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• Oct 21, 2013

• #14

Nice work! I gotta try the hot and fast method.

 

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jiveturkey1

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• Oct 21, 2013

• #15

I know HNF is the new LNS but my results haven't been that great. Anyone else not on the HOT bandwagon? Don't mean to be a party pooper here, that looks great, I wish it worked for me.

 

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rifraf

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• Oct 21, 2013

• #16

I'd hit that twice maybe three times