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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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05-11-2011, 10:41 AM
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#1 |
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Found some matches.
Join Date: 01-10-10
Location: Elk Grove, California
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Brisket Hot and Fast?
So I'm Q'n for my staff at work and I figured that a brisket is the only way to go. I made a mistake about two years ago and let my smoker get hot while I was mowing the lawn. It was running about 350 for 2 hours (big yard) when I caught it. I checked the temp of the meat and it was done. To my shock it was really good. I have heard there is a better science to smoking hot and fast. Can anybody give me an idea of some times and degrees for this? I don't want to just try this by luck again. I am serving for lunch and I don't have the time to smoke for 18-22 hours. Any help from some Brethren?
Big Drew's BBQ |
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05-11-2011, 11:27 AM
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#2 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I have not done one that way, yet. But try going to the bottom of the page on the forum and do a Google search (searches within the Brethren Site) and type in "Hot and Fast Brisket"
__________________
 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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05-11-2011, 11:28 AM
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#3 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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http://www.bbq-brethren.com/forum/sh...d.php?t=102415
http://www.bbq-brethren.com/forum/sh...ad.php?t=77065 http://tvwbb.com/eve/forums/a/tpc/f/...183&p=1&cdra=Y http://www.bbq-brethren.com/forum/sh...t=76364&page=3 http://www.bbq-brethren.com/forum/sh...ad.php?t=42730 http://www.kickassbbq.com/quick_cook_brisket.htm http://www.bbq-brethren.com/forum/sh...ad.php?t=99787 http://www.bbq-brethren.com/forum/sh...ad.php?t=76282
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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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| Thanks from:---> |
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05-11-2011, 11:37 AM
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#4 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Hot and fast is my preferred method...
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05-11-2011, 11:49 AM
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#5 |
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Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I don't know enough to say that hot & fast is "better" science, but I do know that it produces brisket that is pretty darn good.
The last 1/2 packer I cooked (the flat end) was finished in 5-5.5 hours. I have no idea what the temperature was...I just cooked it where the pit was cruising (and it was pretty hot to the touch). Beef can tend to shrink a bit more under high temps than low. So be aware of that. |
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05-11-2011, 08:42 PM
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#6 |
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Full Fledged Farker
Join Date: 06-15-10
Location: Menomonie, WI
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I did a 12lb whole packer on my 22.5" wsm at 285-300* and it was done in about 8 hours. Best of luck!
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Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ |
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