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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. |
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07-09-2010, 01:15 PM | #1 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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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.
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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 |
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Thanks from: ---> |
07-09-2010, 01:20 PM | #2 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Welcome to the dark side!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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07-09-2010, 01:43 PM | #3 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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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.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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Thanks from: ---> |
07-09-2010, 01:46 PM | #4 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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...your results say it all brother!
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"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... |
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07-09-2010, 01:51 PM | #5 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Donnie's Church Brisket Preaching Hour, brought to you by..............
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Tom |
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07-09-2010, 03:35 PM | #6 |
On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD
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Out of curiosity, what video and directions/posts did Donnie? I'd love to try my hand at this method too.
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07-09-2010, 03:47 PM | #7 | |
Full Fledged Farker
Join Date: 10-29-07
Location: San Diego, CA
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Quote:
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!
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WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker |
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07-09-2010, 06:48 PM | #8 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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glad it finally worked out for you Guido !!!
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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 |
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07-09-2010, 09:14 PM | #9 |
is one Smokin' Farker
Join Date: 12-29-09
Location: Houston, Texas
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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....
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"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 |
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07-09-2010, 09:44 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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
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[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] |
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05-31-2011, 11:34 PM | #11 | |
Got Wood.
Join Date: 11-17-09
Location: Bigfork, MT
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Quote:
Any other vid's? Thanks |
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05-31-2011, 11:43 PM | #12 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
__________________
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? |
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Thanks from:---> |
05-31-2011, 11:47 PM | #13 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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R.I.P Funkmasta! Welcome to the hot and fast cult, BBQ Mafia.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-31-2011, 11:48 PM | #14 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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? |
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05-31-2011, 11:49 PM | #15 | |
Got Wood.
Join Date: 11-17-09
Location: Bigfork, MT
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Quote:
Thanks for the link. |
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Thanks from:---> |
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