Hot & Fast Brisket w/pr0n...Thanks Boshizzle!

Dragonfly · 01-29-2012, 05:55 PM

I saved the Hot & Fast Brisket thread posted by Boshizzle, and finally got to try it today. I only knew how to do low and slow, and was anxious to try this method. I must say, it was pretty darn tasty!

Started with a bit of trimming on a 14 lb packer

Used my new Spit Jack and injected for my first time ever, then rubbed with kosher salt, black pepper, garlic powder, paprika. The injection was beef broth, seasoned with a little salt, garlic, and a tad of W. sauce.

Smoked with RO lump and oak on the Egg for 2 hours of sweet blue, then covered in a foil pan until probed like butta.

Finished product....tender, juicy, and flavorful!

Just another great example of what can be learned around the Brethren, thanks for looking!

Boshizzle · 01-29-2012, 06:14 PM

Holy cow! Great looking brisket. Nice smoke ring too, congrats!

Code3BBQ · 01-29-2012, 06:16 PM

Looks great. I have two briskets I need to cook next weekend and have been wanting to try the Hot & Fast method. I will have to do a search for the thread you referenced. Yours looks like it turned out great !!

Randbo · 01-29-2012, 06:17 PM

Oh yes!!!!!!

Dragonfly · 01-29-2012, 06:28 PM

Quote:

Originally Posted by Code3BBQ

Looks great. I have two briskets I need to cook next weekend and have been wanting to try the Hot & Fast method. I will have to do a search for the thread you referenced. Yours looks like it turned out great !!

It is well worth the try, hope yours turns out great!

landarc · 01-29-2012, 06:31 PM

Very nice Dragonfly, that looks good.

dealm9 · 01-29-2012, 07:28 PM

did you notice a significant difference in the taste/texture/juiciness, etc. between the two methods? looks great though, i really want to try this

Dragonfly · 01-29-2012, 08:13 PM

Quote:

Originally Posted by dealm9

did you notice a significant difference in the taste/texture/juiciness, etc. between the two methods? looks great though, i really want to try this

I think the flavor was better, and the texture was better too. The time is a big factor for me, it is tough to grab 12+ hours to smoke, although I do enjoy the kicked back time spent doing it!

bigabyte · 01-29-2012, 08:42 PM

Looks like you did real good!

01-29-2012, 05:55 PM	#1
Dragonfly Full Fledged Farker Join Date: 09-26-11 Location: Lamesa, TX Downloads: 0 Uploads: 0	Hot & Fast Brisket w/pr0n...Thanks Boshizzle! I saved the Hot & Fast Brisket thread posted by Boshizzle, and finally got to try it today. I only knew how to do low and slow, and was anxious to try this method. I must say, it was pretty darn tasty! Started with a bit of trimming on a 14 lb packer Used my new Spit Jack and injected for my first time ever, then rubbed with kosher salt, black pepper, garlic powder, paprika. The injection was beef broth, seasoned with a little salt, garlic, and a tad of W. sauce. Smoked with RO lump and oak on the Egg for 2 hours of sweet blue, then covered in a foil pan until probed like butta. Finished product....tender, juicy, and flavorful! Just another great example of what can be learned around the Brethren, thanks for looking! __________________ Paula

01-29-2012, 06:14 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Holy cow! Great looking brisket. Nice smoke ring too, congrats! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-29-2012, 06:16 PM	#3
Code3BBQ Full Fledged Farker Join Date: 10-09-10 Location: St. Louis, Missouri Downloads: 0 Uploads: 0	Looks great. I have two briskets I need to cook next weekend and have been wanting to try the Hot & Fast method. I will have to do a search for the thread you referenced. Yours looks like it turned out great !! __________________ REBEL 28 Gateway Drum - Insane CAN Posse Superfast BLUE and ORANGE Thermanpens KCBS & SLBS Member

01-29-2012, 06:17 PM	#4
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	Oh yes!!!!!! __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

01-29-2012, 06:31 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Very nice Dragonfly, that looks good. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-29-2012, 07:28 PM	#7
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH Downloads: 0 Uploads: 0	did you notice a significant difference in the taste/texture/juiciness, etc. between the two methods? looks great though, i really want to try this __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

01-29-2012, 08:42 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks like you did real good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member