First Hot-n-Fast Brisket, Asian Pork Steaks

dwfisk · 03-04-2013, 01:52 PM

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????

HeSmellsLikeSmoke · 03-04-2013, 01:55 PM

Simple, they are watering down the beer at the brewery. Ain'tcha heard?

Great looking brisket right there.

Phubar · 03-04-2013, 01:58 PM

Looks mighty Phine!

AussieTitch · 03-04-2013, 02:00 PM

That looks very nice,did the fast cook match a slow cook meat wise?

dwfisk · 03-04-2013, 02:08 PM

Quote:

Originally Posted by AussieTitch

That looks very nice,did the fast cook match a slow cook meat wise?

Thanks and a definite yes, maybe even better! I have never wrapped in anything and I've got to admit I had a lot more natural juice & moisture with the fast cook!

cowgirl · 03-04-2013, 03:53 PM

Everything looks so good! I'm putting the pork steaks on my to-do list. Thanks!

landarc · 03-04-2013, 03:58 PM

Hmmm, those pork steaks look really good, better than I expected. Nice cook.

That is a nice brisket as well. Beer in non-linear in all cases. Or even once you break the case open.

VA-Dave · 03-04-2013, 04:12 PM

Nice job Dave. The brisket and the pork steaks look great.

Thanks for sharing.

Dave

Muscrat · 03-04-2013, 06:16 PM

When you did the brisket hot and fast did you have the fat up or down? Or does it matter?

Johnny_Crunch · 03-04-2013, 06:21 PM

Looks good from here!

Bludawg · 03-04-2013, 06:51 PM

Nice Cook and welcome to the dark side, There s a logical reason for consuming the same # of beers your tending a otter pit it pays to stay Hydrated.

dwfisk · 03-04-2013, 07:22 PM

Quote:

Originally Posted by Muscrat

When you did the brisket hot and fast did you have the fat up or down? Or does it matter?

Fat up. I trim to about 1/4 inch and get rid of that big chunk of hard yellow fat (whatever its called). And I just do salt & pepper.

Fo Sizzle My Nizzle · 03-04-2013, 08:09 PM

Good lookin stuff...

Muscrat · 03-04-2013, 08:29 PM

Thanks for the info, I have cooked real good brisket on my uds but I havent been able to nail it on my offset yet, I killed everything else such as fibs and butts and have it down, getting the flat to become tender is a problem.

Pitmaster T · 03-05-2013, 08:42 AM

stellar.... but I am an under 200 degree 24 hour type of guy.

03-04-2013, 01:52 PM	#1
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	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 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-04-2013, 01:55 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Simple, they are watering down the beer at the brewery. Ain'tcha heard? Great looking brisket right there. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-04-2013, 01:58 PM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looks mighty Phine! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-04-2013, 02:00 PM	#4
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	That looks very nice,did the fast cook match a slow cook meat wise? __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-04-2013, 03:53 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Everything looks so good! I'm putting the pork steaks on my to-do list. Thanks! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

03-04-2013, 03:58 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Hmmm, those pork steaks look really good, better than I expected. Nice cook. That is a nice brisket as well. Beer in non-linear in all cases. Or even once you break the case open. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-04-2013, 04:12 PM	#8
VA-Dave Full Fledged Farker Join Date: 12-26-12 Location: Goode,VA Downloads: 0 Uploads: 0	Nice job Dave. The brisket and the pork steaks look great. Thanks for sharing. Dave

03-04-2013, 06:16 PM	#9
Muscrat Full Fledged Farker Join Date: 09-15-10 Location: Tuscola Texas Downloads: 0 Uploads: 0	When you did the brisket hot and fast did you have the fat up or down? Or does it matter? __________________ Its Si-intistic, Jack! Comp smoker on wheels for sale!

03-04-2013, 06:21 PM	#10
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Looks good from here! __________________ J Crunch

03-04-2013, 06:51 PM	#11
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Nice Cook and welcome to the dark side, There s a logical reason for consuming the same # of beers your tending a otter pit it pays to stay Hydrated. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-04-2013, 08:09 PM	#13
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	First Hot-n-Fast Brisket, Asian Pork Steaks Good lookin stuff... __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus ~ Limey Weber 18 OTS When all else fails just ask yourself, WWGALD???

03-04-2013, 08:29 PM	#14
Muscrat Full Fledged Farker Join Date: 09-15-10 Location: Tuscola Texas Downloads: 0 Uploads: 0	Thanks for the info, I have cooked real good brisket on my uds but I havent been able to nail it on my offset yet, I killed everything else such as fibs and butts and have it down, getting the flat to become tender is a problem. __________________ Its Si-intistic, Jack! Comp smoker on wheels for sale!

03-05-2013, 08:42 AM	#15
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	stellar.... but I am an under 200 degree 24 hour type of guy. __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook