MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-09-2010, 01:15 PM   #1
BBQ_MAFIA
somebody shut me the fark up.
 
BBQ_MAFIA's Avatar
 
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
Default What's with the Hot and Fast Brisket Nonsense!

What's with the Hot and Fast Brisket Nonsense!
I've read all the posts, watched all the video's, and heard the raves, it makes no sense.
There is no way that cooking a brisket this way can yield a good product.
Mrs Mafia picked up a 12 Pound Brisket from Restaurant Depot and the plan was to put it on the
Spicewine for the usual long slow cook. As this didn't happen, I had no choice but to cook the brisket
using Donnie's( Funkmasta) hot and fast method. Keep in mind that this is not the first time that I've tried to cook hot and fast.
The last few attempts resulted in brisket that was good to OK at best. The truth be told, I didn't follow the directions as closely
as I should have. This time was going to be different, I needed to get the Brisket done and had no other choice but to cook
hot and fast. I went back to the video and read some of the posts and followed the directions to the letter.

The results, - - - a fantastic, tender , flavor packed brisket.

I was wrong, Brisket can be cooked hot and fast with great results. I will always enjoy tending the fire for low and slow cooks
but now I will not be restricted by time when I need to eat a brisket.

Thanks Donnie for the great information.
__________________
Guido

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
Blackstone Pizza Oven
Blackstone 36" Griddle
1-Banjo
BBQ_MAFIA is offline   Reply With Quote


Thanks from: --->


Old 07-09-2010, 01:20 PM   #2
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

Welcome to the dark side!
__________________
"Whose chopper is this?"
"It's Zed's."
"Who's Zed?"
"Zed's dead, baby. Zed's dead."
Saiko is offline   Reply With Quote


Old 07-09-2010, 01:43 PM   #3
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

You knew this thread would draw my ass in guns blarin' LOL. Like I have settled on long ago. In the right hands, a brisket can be delicious either way... personally, I think hot and fast is just damn good because well... there is less time to screw it up and dry it out.
think about a few things.

Know I realize the draw on "low and slow" and the feeling (ego) that if you can do it lower and slower then you are a more a man or something. Heck I was raised up in a world voted by the Texas State Legislature as the BBQ center of Texas... they did briskets (14 -16 lbs at a pop) between 6 AM and 10 Damn 30.... Every day for like 80 years.

But even after all this when I started experimenting long ago (late 80s early 90s) I was bit by the loow and slow bug too. And even in the infancy of Internet BBQ lessonry I still was scared of the myth that if you cook the briskets too high (like over 250) then all hell would break loose and the collagen would be forever trapped in your chewey briskets. Heck, 7 years ago that why we all got those remote temp probes for our smokers so we could stay awake all night and monitor for the specter of the flair up.

Low and slow is, and I have explained this many times to various newcomers in the restaurant world that were cooking as low as 215, that when you are in that zone, one little screw up and you are out of the cooking range and into the jerky and dried brisket and over smoking range.

Well I am done here.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Thanks from: --->
Old 07-09-2010, 01:46 PM   #4
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

...your results say it all brother!
__________________
"The team formerly known as "Wine Country "Q"...
PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017...
We cook on MAK Grills and Bullets...
JD McGee is offline   Reply With Quote


Old 07-09-2010, 01:51 PM   #5
leanza
Babbling Farker
 
leanza's Avatar
 
Join Date: 05-26-07
Location: Southern California
Default

Donnie's Church Brisket Preaching Hour, brought to you by..............
__________________
Tom
leanza is offline   Reply With Quote


Old 07-09-2010, 03:35 PM   #6
jlondon
On the road to being a farker
 
Join Date: 02-17-09
Location: Potomac, MD
Default

Out of curiosity, what video and directions/posts did Donnie? I'd love to try my hand at this method too.
jlondon is offline   Reply With Quote


Old 07-09-2010, 03:47 PM   #7
darthtrader
Full Fledged Farker
 
darthtrader's Avatar
 
Join Date: 10-29-07
Location: San Diego, CA
Default

Quote:
Originally Posted by jlondon View Post
Out of curiosity, what video and directions/posts did Donnie? I'd love to try my hand at this method too.

http://www.youtube.com/user/Popdaddy.../2/DMVK0-aR2sA

I studied his channel for a few weeks before my 4th of July cook. Great results!
__________________
WSM w Stacker
Old Smokey Electric Smoker
38 In. GrandeTurbo Gasser
18.5 Weber Kettle
UDS
Masterbuilt Extra Wide Propane Smoker
darthtrader is offline   Reply With Quote


Old 07-09-2010, 06:48 PM   #8
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

glad it finally worked out for you Guido !!!
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 07-09-2010, 09:14 PM   #9
High Q
is one Smokin' Farker
 
Join Date: 12-29-09
Location: Houston, Texas
Default

I was getting all primed up to draft a e-blast to save Dr. Funkenstien from having to go to the guns on a lovely, humid evening here in the heart of bayou country........and then I read the whole post.

I've cooked my fair share of briskets and even tried the Night Train once when nobody was looking (I had my smoker lit up and the beer on the porch so no one would know I was using the oven). I like tending the fire but I really like results of a hot and fast. Now I'm working on weaning myself off foil - I hear there is some link between the use of foil in contact with meat and the early onset of Alzheimer's but I forget the details....
__________________
"Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848
High Q is offline   Reply With Quote


Old 07-09-2010, 09:44 PM   #10
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

It's all good, sometimes it is best hot and fast, and sometimes going slower and lower gets it done, it is all about the funk in the end. There ya go Brother Funk
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 05-31-2011, 11:34 PM   #11
landlocked
Got Wood.
 
Join Date: 11-17-09
Location: Bigfork, MT
Default

Quote:
Originally Posted by darthtrader View Post
http://www.youtube.com/user/Popdaddy.../2/DMVK0-aR2sA

I studied his channel for a few weeks before my 4th of July cook. Great results!
I tried the link and it comes up "private".

Any other vid's?

Thanks
landlocked is offline   Reply With Quote


Old 05-31-2011, 11:43 PM   #12
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Quote:
Originally Posted by landlocked View Post
I tried the link and it comes up "private".

Any other vid's?

Thanks
A zombie thread re-animated! barbefunkoramaque has shape shifted into another entity, Pitmaster T. I believe all the attendant videos, etc. have gone with the funk. If I'm not mistaken, he has a lot on his plate right now (things other than bbq) and he doesn't seem to be around much lately. Meanwhile, party on this. It'll keep you busy for a while. He may show up, and you will either be amazed, appalled, or both.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 05-31-2011, 11:47 PM   #13
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

R.I.P Funkmasta! Welcome to the hot and fast cult, BBQ Mafia.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 05-31-2011, 11:48 PM   #14
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Note the date of the OP

I gotta try that h&f thang, btw.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Old 05-31-2011, 11:49 PM   #15
landlocked
Got Wood.
 
Join Date: 11-17-09
Location: Bigfork, MT
Default

Quote:
Originally Posted by gtr View Post
A zombie thread re-animated! barbefunkoramaque has shape shifted into another entity, Pitmaster T. I believe all the attendant videos, etc. have gone with the funk. If I'm not mistaken, he has a lot on his plate right now (things other than bbq) and he doesn't seem to be around much lately. Meanwhile, party on this. It'll keep you busy for a while. He may show up, and you will either be amazed, appalled, or both.
WOW! That's an all-niter for sure!.

Thanks for the link.
landlocked is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot and Fast Brisket Neil Q-talk 31 07-30-2011 05:57 PM
Hot and Fast Brisket.... big brother smoke Q-talk 39 05-10-2011 11:40 AM
Hot and Fast Brisket Diver Q-talk 59 02-20-2010 04:33 PM
Hot and fast brisket help... smoke-n-my-i's Q-talk 43 01-18-2010 07:49 PM
Hot and fast brisket ZILLA Q-talk 34 02-05-2008 08:17 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:18 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts