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Unread 03-04-2013, 01:52 PM   #1
dwfisk
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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????
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Unread 03-04-2013, 01:55 PM   #2
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Simple, they are watering down the beer at the brewery. Ain'tcha heard?

Great looking brisket right there.
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Unread 03-04-2013, 01:58 PM   #3
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Looks mighty Phine!
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Unread 03-04-2013, 02:00 PM   #4
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That looks very nice,did the fast cook match a slow cook meat wise?
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Unread 03-04-2013, 02:08 PM   #5
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Quote:
Originally Posted by AussieTitch View Post
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!
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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.
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Unread 03-04-2013, 03:53 PM   #6
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Everything looks so good! I'm putting the pork steaks on my to-do list. Thanks!
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Unread 03-04-2013, 03:58 PM   #7
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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.
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Unread 03-04-2013, 04:12 PM   #8
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Nice job Dave. The brisket and the pork steaks look great.

Thanks for sharing.

Dave
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Unread 03-04-2013, 06:16 PM   #9
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When you did the brisket hot and fast did you have the fat up or down? Or does it matter?
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Unread 03-04-2013, 06:21 PM   #10
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Looks good from here!
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Unread 03-04-2013, 06:51 PM   #11
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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.
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Unread 03-04-2013, 07:22 PM   #12
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Quote:
Originally Posted by Muscrat View Post
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.
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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.
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Unread 03-04-2013, 08:09 PM   #13
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Default First Hot-n-Fast Brisket, Asian Pork Steaks

Good lookin stuff...
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Unread 03-04-2013, 08:29 PM   #14
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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.
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Unread 03-05-2013, 08:42 AM   #15
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stellar.... but I am an under 200 degree 24 hour type of guy.
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