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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-03-2008, 07:41 PM   #1
ZILLA
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Default Hot and fast brisket

I started with a 14lb packer but I woke up to late for a low and slow session so I split the packer, gave it a super trim and cooked hot and fast at about 325 in the hot spot. I used Post Oak for fuel. 7 hours later I had brisket bliss.



This is what I left out for tomorrow. The rest got vac sealed and frozen. I started the fire at 8:00 the brisket went in at 9ish pulled it at 4:00 or so and I was all done cleaning up by 5:30ish.

Last edited by ZILLA; 02-04-2008 at 06:46 PM..
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Unread 02-03-2008, 07:42 PM   #2
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Looks nice and moist. The rub recipe sounds really good.
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Unread 02-03-2008, 07:48 PM   #3
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zilla that looks very good. How was tenderness compared to your low and slow? Again, sure looks good!
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Unread 02-03-2008, 07:49 PM   #4
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If you hadn't told us, I would have sworn it was low and slow.... looks great. Nice shine, smoke ring, and bark.... how tender was it????
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Unread 02-03-2008, 07:49 PM   #5
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Thanks for the compliments. It was just as tender as my regular brisket, I'd turn it in at a comp no problem.
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Unread 02-03-2008, 07:50 PM   #6
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Quote:
Originally Posted by smoke-n-my-i's View Post
If you hadn't told us, I would have sworn it was low and slow.... looks great. Nice shine, smoke ring, and bark.... how tender was it????
Ditto........
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Unread 02-03-2008, 07:54 PM   #7
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Looks d@mn good to me! Great job Zilla!
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Unread 02-03-2008, 09:20 PM   #8
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Looks great.
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Unread 02-03-2008, 11:21 PM   #9
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I love the slow cook method because I enjoy playing with the fire all day, hot & fast works just fine.
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Unread 02-03-2008, 11:38 PM   #10
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Looks great! I do hot and fast more often now. I guess given the choice I am a bit lazy. It works though!
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Unread 02-04-2008, 06:28 AM   #11
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Awesome couldnt tell it wasnt done on the Q
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Unread 02-04-2008, 08:18 AM   #12
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Looks real good!
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Unread 02-04-2008, 08:30 AM   #13
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Low and Slow, Hot and Fast, whatever you did, ya got me hungry.

Great looking brisket!!
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Unread 02-04-2008, 08:40 AM   #14
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Quote:
Originally Posted by ZILLA View Post
I started with a 14lb packer but I woke up to late for a low and slow session so I split the packer, gave it a super trim and cooked hot and fast at about 325 in the hot spot. I used Post Oak for fuel. 7 hours later I had brisket bliss. I rubbed it with a mixture of
1 cup kosher salt,
1/2 cup medium grind black pepper, and
3 tsp of ground chili, 1 tsp each of Ancho, Cascabel, New Mexico



This is what I left out for tomorrow. The rest got vac sealed and frozen. I started the fire at 8:00 the brisket went in at 9ish pulled it at 4:00 or so and I was all done cleaning up by 5:30ish.
ive yet to try this method but now i have to.....
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Unread 02-04-2008, 08:51 AM   #15
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Zilla was that cooked on your Gator?
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