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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-04-2012, 10:31 PM   #61
Boshizzle
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Wow, that looks great! Nice smoke ring too.
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Unread 02-05-2012, 09:17 AM   #62
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Well done! Great lookin brisket as well! I find as one gets older the more sleep the better! Less tendin the fire is good too!
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Unread 02-05-2012, 09:54 AM   #63
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Quote:
Originally Posted by tish View Post
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?

Tish,

At comps, I cook overnight, because I have everything timed to come off at certain points of time during the comp. For instance:

I start my butts and brisky cookers at 10:15p, place briskys and butts on at 11p, I go to sleep at midnight, up at 5am. I get 5 hours shut eye this way and I get my big meats done around 9 am, coolered and I can focus more on ribs and chicken.

When I cater, I cook hot and fast.
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Unread 02-05-2012, 10:53 AM   #64
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^^^Thanks, BBS! Now that makes sense to me. Very good reason to do it slowly. It's one of the reasons you're a pro, that you can use different temps and times to your advantage that way. I'm learning!
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Unread 02-05-2012, 10:56 PM   #65
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Just wanted to thank you, Boshizzle. I used this method today. Friends raved about it.
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Unread 02-06-2012, 07:56 AM   #66
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Quote:
Originally Posted by darthtrader View Post
Just wanted to thank you, Boshizzle. I used this method today. Friends raved about it.
Good to hear, congrats!
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Unread 02-06-2012, 10:49 AM   #67
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Quote:
Originally Posted by swamprb View Post
Why even bother using a foil pan?
I like the foil pan to catch all the juices. I drain the pan into a grease separator and use the strained product as a sauce. I like my brisket without sauce.
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brisket, glaze, Hot and Fast brisket, inject, injection

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