Hot and fast brisket

ZILLA · Feb 3, 2008

I started with a 14lb packer but I woke up to late for a low and slow session so I split the packer, gave it a super trim and cooked hot and fast at about 325 in the hot spot. I used Post Oak for fuel. 7 hours later I had brisket bliss.

This is what I left out for tomorrow. The rest got vac sealed and frozen. I started the fire at 8:00 the brisket went in at 9ish pulled it at 4:00 or so and I was all done cleaning up by 5:30ish.

BBQ Grail · Feb 3, 2008

Looks nice and moist. The rub recipe sounds really good.

Meat Burner · Feb 3, 2008

zilla that looks very good. How was tenderness compared to your low and slow? Again, sure looks good!

smoke-n-my-i's · Feb 3, 2008

If you hadn't told us, I would have sworn it was low and slow.... looks great. Nice shine, smoke ring, and bark.... how tender was it????

ZILLA · Feb 3, 2008

Thanks for the compliments. It was just as tender as my regular brisket, I'd turn it in at a comp no problem.

Bbq Bubba · Feb 3, 2008

smoke-n-my-i's said:
If you hadn't told us, I would have sworn it was low and slow.... looks great. Nice shine, smoke ring, and bark.... how tender was it????

Ditto........:biggrin:

biffleg · Feb 3, 2008

Looks d@mn good to me! Great job Zilla!

Norcoredneck · Feb 3, 2008

Looks great.

Puppyboy · Feb 3, 2008

I love the slow cook method because I enjoy playing with the fire all day, hot & fast works just fine.

bigabyte · Feb 3, 2008

Looks great! I do hot and fast more often now. I guess given the choice I am a bit lazy. It works though!

fnnm358 · Feb 4, 2008

Awesome couldnt tell it wasnt done on the Q

DaChief · Feb 4, 2008

Looks real good!

BBQ_MAFIA · Feb 4, 2008

Low and Slow, Hot and Fast, whatever you did, ya got me hungry.

Great looking brisket!!

billm · Feb 4, 2008

ZILLA said:
I started with a 14lb packer but I woke up to late for a low and slow session so I split the packer, gave it a super trim and cooked hot and fast at about 325 in the hot spot. I used Post Oak for fuel. 7 hours later I had brisket bliss. I rubbed it with a mixture of
1 cup kosher salt,
1/2 cup medium grind black pepper, and
3 tsp of ground chili, 1 tsp each of Ancho, Cascabel, New Mexico

This is what I left out for tomorrow. The rest got vac sealed and frozen. I started the fire at 8:00 the brisket went in at 9ish pulled it at 4:00 or so and I was all done cleaning up by 5:30ish.

ive yet to try this method but now i have to.....

ThomEmery · Feb 4, 2008

Zilla was that cooked on your Gator?

ZILLA · Feb 4, 2008

Yes sir! That's all I have.

kickassbbq · Feb 4, 2008

Ain't no other way to do them. Hot and Fast and get it over with and have as good a Brisket as a 12 hour slow smoke.
PARTY!!!!!!!!!!

Cabntmkr1 · Feb 4, 2008

Sounds good, Zilla.
I can't see the photo here at work due to our filters, but will take a look when I get home.
I like the sounds of it, and if it tastes like low and slow, who cares?
If you can do the same quality in 40% less time, I say do it!:wink:

Larry Wolfe · Feb 4, 2008

Nice job Zilla!!

Pig Headed · Feb 4, 2008

Zila, looking great. Very moist looking.

Hot and fast brisket

is One Chatty Farker

somebody shut me the fark up.

Quintessential Chatty Farker

is Blowin Smoke!

is One Chatty Farker

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

fnnm358

Guest

Babbling Farker

somebody shut me the fark up.

is Blowin Smoke!

Babbling Farker

is One Chatty Farker

is Blowin Smoke!

is One Chatty Farker

Larry Wolfe

Guest

Babbling Farker

Similar threads