Hot & Fast Brisket Experiment

The recent thread about Myron Mixon's hot & fast brisket was intriguing enough to motivate me to give it a go. I found a full brisket packer at Walmart since that was the ONLY place in town that I could find one. It was about 11 pounds.

I injected it with a mixture of beef stock, portobello mushroom glace, black pepper, garlic powder, onion powder, and Plowboy's Bovine Gold. I mixed up about 32 ounces of the injection and used half of it to inject the brisket and the rest was used as a marinade over night.

I didn't use MM's injection or the great comp injection by Butchers.

I fired up my UDS with my weed burner using some regular K and hickory (I'm a VA boy. What can I say?).

I put the brisket on, fat side down, at 9:00 AM. I used my Maverick to monitor the smoker temp and the meat temp. I kept the UDS as close to 300 degrees throughout the cook as possible. I didn't trim any fat from the brisket. I just injected it, marinaded it, rubbed it down with rub, and put it in the smoker. The rub consisted of Bovine gold, black pepper, and a little cumin. Isn't that how God intended it?

The brisket reached 160 degrees at 11:49 AM. I then placed it in a foil pan and wrapped it in foil.

At 1:40PM, the brisket reached 200 degrees. I took it out of the smoker, wrapped the foil wrapped pan holding the brisket in a blanket and put it in a warm cooler for 2 hours.

So, after about 4 hours and 40 minutes, the brisket was ready to be removed from the smoker. A little more than 4 hours for an 11 pound brisket isn't bad.

I put the drippings in a fat separator and let it cool. I then poured the au jus into a separate container and discarded the fat.

I sliced the brisket and dipped it in the au jus.

It was awesome. I mean, awesome. It was juicy, flavorful, with just the right tenderness. It has a great smoke ring and a nice, tasty bark.

I made some sandwiches using Head Country for sauce and they were some of the best BBQ beef sandwiches I have had in a long time.

Tomorrow, I'm serving some VA brisket Texas style with no sauce, sliced avocado, and smoked jalapeno pepper.

I had some camera trouble, so Pron will be coming as soon as I get the problem with my Nikon D50 worked out.

It's all good. I love this board and there are guys here who have so much BBQ knowledge that they have forgotten more than I know. I have a lot of respect for those guys.

I just hope to absorb enough knowledge to improve my BBQ that I cook for my family and friends. I have NO secrets. I don't compete. I haven't taken any classes from the greats though I hope to do so. I share what I know and what I've learned in the hopes that it will help someone else who has struggled as I have in the past.

Go for it. One of the reasons I haven't cooked brisket as much as I would like in the past was due to the long cooks required. The hot and fast method makes brisket as easy and as fast as baby backs.

Popdaddy, Thanks for your input on this. You are right. MM didn't invent it. Sorry, I wasn't real clear in my post. I should have wrote "the recent thread about the hot and fast method taught in Myron Mixon's class."

Madkirk - I went by temp alone. The probe was in the thickest part of the meat.

StallardMark - Yep, Popdaddy rocks!

Mtomto - I cooked it in a UDS.

JD - Sorry, that's correct. I meant Plowboy's Bovine Bold. It's some good stuff that everyone should have handy at all times.

Ok, here is the pron.

Thanks, bro. I'll tell you what, take a piece of the point with a lot of bark on it, place it on a piece of white bread with some avocado and you have some of the best eats you will ever enjoy.