|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
07-17-2009, 12:11 PM | #1 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
|
Hot and Fast Brisket Pron **It's Done**
Day 2 and I’m trying the Hot and Fast Method. I’ve got to say every fiber of my being is say NOOOOOOOOOOO. The Brisket has been on for 2 hrs and it smells good. I put it fat side up (I don’t know if that’s going to make a difference, I always cook fat side up) and I just checked the smoke and she is smoking along at 330. Here are some pics.
Got the coals ready My dog Zip is ready The Brisket when it was first put on. Can anyone tell me what is too hot for the Hot and Fast? And does it matter Fat up or Fat down? Last edited by MattG; 07-17-2009 at 04:31 PM.. Reason: Done |
|
07-17-2009, 12:16 PM | #2 | |
Full Fledged Farker
Join Date: 03-05-08
Location: Pensacola, FL
|
Quote:
__________________
Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker |
|
|
07-17-2009, 12:28 PM | #3 |
Full Fledged Farker
Join Date: 07-11-09
Location: belchertown mass
|
looks good i like low and slow method
|
|
07-17-2009, 12:34 PM | #4 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
|
|
|
07-17-2009, 12:48 PM | #5 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
|
That dog looks really guilty - did he eat the brisky?
__________________
tk PitBitch |
|
07-17-2009, 01:10 PM | #6 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
|
Does anyone mop during the Hot and Fast method?
|
|
07-17-2009, 01:17 PM | #7 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
|
I never mop a brisket, I have tried but is always make a mess of the bark for me.
__________________
Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
|
07-17-2009, 01:18 PM | #8 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
|
I have always cooked mine fat side up as you are doing. This is the way I was taught in Texas, the reason being that it allows the juices of the fat to permeate through the meat adding more juices and flavor to the meat. I have also heard of fat side down as Jason suggested. I've heard that it really doesn't matter. I guess It's just a personal choice. Go figure.
|
|
07-17-2009, 01:22 PM | #9 |
is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
|
using the high heat method, I usually start fat side up for the first 2-2.5 hours, then flip it when I put it in the foil to take it to the finish.
Either way it's all good. Looking forward to the "after" pictures!
__________________
Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
|
07-17-2009, 02:06 PM | #10 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
|
Brisket at 31/2 hrs.
The smell is just absolutely mouth watering. |
|
07-17-2009, 02:23 PM | #11 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
|
I cook 'em at 375, in a pan, fat cap down. Sometimes the fat cap just sticks to the pan and I don't have to even trim it after cooking.
PARTY!!!!!!!!!!
__________________
Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
|
07-17-2009, 04:14 PM | #12 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
You still have time for a mustard slather!
(going to my room)
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
|
07-17-2009, 04:29 PM | #13 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
|
The Finished Product
I’m letting the Brisket rest, Its had a long day. I tried so bark and it was so good. I’m going to let it rest for about 1 1/2 hrs. If this is as juicy as I think it’s going to be I will never cook another brisket any other way. Thanks for all the help everyone. |
|
07-17-2009, 04:33 PM | #14 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
|
Can't wait to see the slices, nice work!
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
|
07-17-2009, 04:38 PM | #15 |
Got Wood.
Join Date: 02-19-09
Location: Madrid, IA
|
I've always read and been told fat cap up so the fat renders through. Maybe it's not a big deal but I don't think I've seen it done any other way.
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
fundraiser pron + my first hot/fast brisket | syndicate559 | Q-talk | 18 | 08-11-2011 11:17 PM |
Hot and Fast Brisket (pron) | Tricky | Q-talk | 13 | 05-16-2011 04:15 PM |
Hot-n-Fast Brisket with pron! | hav | Q-talk | 20 | 09-08-2010 11:18 AM |
Hot-N-Fast Brisket w/Pron | igolf2 | Q-talk | 8 | 07-21-2009 05:21 AM |
First hot & fast brisket (pron) | Cigarbque | Q-talk | 2 | 07-04-2009 10:12 AM |
Thread Tools | |
|
|