Hot and Fast Brisket - Page 4

Nomanerz · 02-17-2010, 02:05 PM

Diver, I didn't mean to horn in on your thread, your brisket looked awesome and in the hopes I could cook one that looked as tasty as yours, I posted the ^ reply...I apologize if I was out of line...artie

tommykendall · 02-17-2010, 03:16 PM

That's a beauty allright

Dave Russell · 02-17-2010, 03:41 PM

Quote:

Originally Posted by Nomanerz

I tried the hot and fast method last weekend...I cooked at 300 and once the brisket hit 165, I pulled and wrapped it...at 200 in the foil, I pulled the brisket and let it rest for about an hour...when I cut into the flat, it was still pretty tough. Is it me or the beef? What can I/should I do to ensure a more tender brisket on a consistent basis?

If you're using foil once it's between 160 and 170, it's EASY to get it tender (AND keep it juicy.) The challenge for me at least, is to get the bark close to how I like it with the right texture and flavor, and just not overcook it where the pieces are falling apart and starting to remind me of pot roast. Of course, it's good for the brisket to actually have a great flavor, too, but that's more up to the meat, itself.

The key is like the topic poster said, a probe should slide in "like butta". Time resting in foil is for juice reabsorption I believe, and not so much for a substantial increase in tenderness. Of course, there is residual cooking going on, depending on how hot you let it rest, or the degree of insulation. I just consider the time I have to supper and try to make the best call on that.

I can't emphasize enough: don't go by internal meat temp if the brisket is wrapped in foil. Two hundred degrees will mean nothing cooking at 300 degrees wrapped in foil, unless it's sat a 200 for a while already. You gotta go by feel with a probe or something.

Dave
UDS, wsm, wots, char-griller

Diver · 02-17-2010, 05:53 PM

^ Yep. Regardless of the temp on the meat probe, I won't pull it off until there is no tightness/resistance. I usually do not monitor meat temps, but I will until I get the timing just right using the new technique.

smoke-n-my-i's · 02-17-2010, 06:03 PM

I'd hit that.... that is one mighty good looking hunk of meat....

Greendriver · 02-17-2010, 06:14 PM

To me if you foil your brisket it's not how hot or fast you cook, it's when you foil and with how much and what kind of liquid and when you unfoil that counts.

barbefunkoramaque · 02-17-2010, 08:48 PM

no foil, no liquid

Greendriver · 02-17-2010, 08:56 PM

Quote:

Originally Posted by barbefunkoramaque

no foil, no liquid

I knew this was coming soon.

BRBBQ · 02-17-2010, 09:01 PM

looking very nice

Phatman71 · 02-17-2010, 09:06 PM

Awesome! Thanks for the photo's!

barbefunkoramaque · 02-17-2010, 09:44 PM

Oh no, don't get me wrong... good ribs and chit can be made many different ways just like the poster I quoted said. Adjustments can be made to end up with good stuff no matter what technique you may use. I think what bhe is saying is that it depends most on the cook... not the foil or liquid.

Quote:

Originally Posted by Greendriver

I knew this was coming soon.

sterlingsmoker · 02-20-2010, 09:34 AM

Well done!!

cowgirl · 02-20-2010, 10:40 AM

Beautiful brisket Diver...nice job!!

lantzbg · 02-20-2010, 04:22 PM

Hi, to address the soft bark texture that goes with foiling, has anyone ever tried crisping up the outside on a hot grill for a few minutes (maybe 10-15 min) before resting? Just curious

smalls65 · 02-20-2010, 04:33 PM

That looks beautiful!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!! :-)

02-17-2010, 02:05 PM	#46
Nomanerz On the road to being a farker Join Date: 03-08-09 Location: Parkville, MO	Diver, I didn't mean to horn in on your thread, your brisket looked awesome and in the hopes I could cook one that looked as tasty as yours, I posted the ^ reply...I apologize if I was out of line...artie __________________ [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=black]Artie Inouye[/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=blue]THREE BROTHERS[/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=#0000ff](Different Mothers)[/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS]Haulmark Competition Trailer[/FONT][/LEFT] [LEFT][FONT=Comic Sans MS]American Barbecue Systems Pit Boss[/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=black][/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS]OTP, OTG, 2 Snailesque UDS's Traeger Junior[/FONT][/COLOR][/FONT][/LEFT]

02-17-2010, 03:16 PM	#47
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	That's a beauty allright __________________ tk PitBitch

02-17-2010, 05:53 PM	#49
Diver Full Fledged Farker Join Date: 03-12-09 Location: Currituck NC	^ Yep. Regardless of the temp on the meat probe, I won't pull it off until there is no tightness/resistance. I usually do not monitor meat temps, but I will until I get the timing just right using the new technique. __________________ [COLOR=red]The Soundside Smokers Competition Team[/COLOR] 2 UDS / 1 XL UDS / Chargriller Duo / 2 Weber Kettles / Masterbuilt / Home-made whole hog cooker

02-17-2010, 06:03 PM	#50
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Eustis, FL	I'd hit that.... that is one mighty good looking hunk of meat.... __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge

02-17-2010, 06:14 PM	#51
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga	To me if you foil your brisket it's not how hot or fast you cook, it's when you foil and with how much and what kind of liquid and when you unfoil that counts. __________________ Greendriver, -------------------------------------------- Blog - Carpet Capitol Living

02-17-2010, 08:48 PM	#52
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	no foil, no liquid __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

02-17-2010, 09:01 PM	#54
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	looking very nice

02-17-2010, 09:06 PM	#55
Phatman71 Got rid of the matchlight. Join Date: 02-02-10 Location: Des Moines, IA	Awesome! Thanks for the photo's!

02-20-2010, 09:34 AM	#57
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo	Well done!! __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

02-20-2010, 10:40 AM	#58
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Beautiful brisket Diver...nice job!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-20-2010, 04:22 PM	#59
lantzbg Got rid of the matchlight. Join Date: 02-20-10 Location: AZ	Hi, to address the soft bark texture that goes with foiling, has anyone ever tried crisping up the outside on a hot grill for a few minutes (maybe 10-15 min) before resting? Just curious

02-20-2010, 04:33 PM	#60
smalls65 Full Fledged Farker Join Date: 04-27-09 Location: Durham, NC	That looks beautiful!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!! :-) __________________ Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3

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