Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 07-04-2009, 10:06 AM   #1
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
Default First hot & fast brisket (pron)

This was my first shot at a hot and fast brisket. Started with a 14 pound packer angus select from RD.

Had to try my new Skipjack injector so I used a home made beef injection. This is the coolest injector in the world.

Rubed down with salt, pepper, garlic powder and chilli powder.

Let it rest for a few hours and then dusted with Bovine Bold and some more salt and pepper before hitting the drum. Used all RO lump with four cherry chunks and one hickory chunk.

Ran the drum wide open at about 350 and in 2.5 hours it was at 165 so I wrapped in paper. Wanted a better bark set up but I was on a hot and fast mission.

Two hours later it's like butter with the probe and internal was at 200. Into the cooler for a rest.

Ok so by this time I am completely hammered so I didn't end up cutting across the grain. I can tell you this was FARKING FANTASTIC! This was the best textured, most moist, best tasting brisket I have made so far and total cook time was 4.5 hours plus 2 hours in the cooler.

Next time I will leave off the Bovine Bold and chilli powder as it added a bit more spice than I wanted. I'll stick with just the salt & pepper. I need to work on getting the bark to set up. I did like using the butcher paper but it did make a mess in the cooler. All in all very happy with the result. Can't ever see doing a 16 hour brisket again. Oh and a few less beers will help too.

Happy 4th of July to all.
BWS Party, UDS, Yellow Thermapen, Gasser
Cigarbque is offline   Reply With Quote

Old 07-04-2009, 10:09 AM   #2
is Blowin Smoke!
Saiko's Avatar
Join Date: 12-24-03
Location: Kennesaw, GA

Congrats, looks great! I've been playing around with high heat briskets also, but am still trying perfect the process. Next time I'm going to try at 275 and compare to my previous two high heat attempts.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”

For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote

Old 07-04-2009, 10:12 AM   #3
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma

Nice looking.... doing hot and fast on some pork butts....one thing when those spicewines gets hot they stay that way oh well
Markbb is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket - Hot & Fast take 3 (w lots of Pron) R2Egg2Q Q-talk 8 10-16-2010 09:39 PM
Brisket - Hot & Fast Boshizzle Q-talk 50 10-15-2010 09:35 PM
Hot & Fast 15.5lb Brisket (PRON added) thillin Q-talk 23 05-30-2010 03:38 PM
First Hot & Fast Brisket lots of pron and more to come K-Barbecue Q-talk 26 05-30-2010 11:08 AM
Hot & fast Wagyu brisket today. (pron) Peteg Q-talk 24 12-14-2009 04:38 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 03:06 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.