Personal Record Fast Brisket (so far)

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PatioDaddio

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I might set a new personal hot & fast brisket record this afternoon. I put a
14-lb (13 lb trimmed) packer on the USM (Ugly Smokey Mountain -- UDS with
a third rack and water pan) a little over three hours ago and it's rockin' nearly
165* now. I've been averaging about a 315* drum temp.

Me likey! :becky:

John
 
175* at 3:55 in.

I'll shoot a pic just before I pull it off. I can't post a plated pic because I'm cooking this
for a friend's party.

John
 
Did a 14 lb brisket Friday. Trimmed and seperated, then stacked point on the bottom. Smoked at 350 for 1.5 hours, wrapped and cooked till the point hit 190, 1.5 hours later. My personal best time.

She rested for about 3 hours, nice and juicy, great snap, couldnt get a pic as it got snagged up as soon as it hit the plate.

Fed 12 adults 4 kids, not a single spec of the thing left.

Jeff
 
Well, I pulled the brisket off at 190*, since my friend will be reheating it
tomorrow. It ended up taking right at 5 1/2 hours.

I have to say that it's one of the best I've cooked. Funny how that works
when you're at home and not worrying about judges. :wink:

Here is how it looked at about 186*, which was about 45 minutes before I
pulled it off.

HotFastBrisket_1_1_640.jpg


And here's how it looked when I parted and packaged it.

HotFastBrisket_1_2_640.jpg


John
 
Nice work John, I might have to try a hot & fast on my next one. Have you ever tried it on a small flat?
 
Color is beautiful! I'm sure your pal will be happy.
Are you getting to sample it tomorrow with him?:becky:
 
jonboy said:
John,
Are you glazing that brisket? Or is that the rub you use?
It has a beautiful color to it.
Any hints?
jon
Click to expand...

I used three different rubs/seasonings. The first coat pre-cook was a nice
layer of Sucklebusters Hoochie Mama (good stuff) followed by a light sprinkle
of McCormick Montreal Steak Seasoning.

About an hour before I pulled it off I hit it with a light coat of honey and a
sprinkle of McCormick Sweet & Smoky rub, which I've really come to appreciate.

BRBBQ said:
Looking good, Are you using Lump?
Click to expand...

I used a combination of 3/4 Kingsford Competition and 1/4 oak lump. For smoke
I threw on two chunks of cherry and one of hickory, which is my typical smoke
wood blend.

Chef Jim said:
Nice work John, I might have to try a hot & fast on my next one. Have you ever tried it on a small flat?
Click to expand...

No, I haven't ever cooked a flat hot & fast.

Wampus said:
Color is beautiful! I'm sure your pal will be happy.
Are you getting to sample it tomorrow with him?
Click to expand...

Nope, it's for a private party.

As always, thanks for all the kinds comments.

John
 
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