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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 07-17-2009, 12:11 PM   #1
MattG
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Default Hot and Fast Brisket Pron **It's Done**

Day 2 and Iím trying the Hot and Fast Method. Iíve got to say every fiber of my being is say NOOOOOOOOOOO. The Brisket has been on for 2 hrs and it smells good. I put it fat side up (I donít know if thatís going to make a difference, I always cook fat side up) and I just checked the smoke and she is smoking along at 330. Here are some pics.

Got the coals ready


My dog Zip is ready


The Brisket when it was first put on.



Can anyone tell me what is too hot for the Hot and Fast? And does it matter Fat up or Fat down?

Last edited by MattG; 07-17-2009 at 04:31 PM.. Reason: Done
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Unread 07-17-2009, 12:16 PM   #2
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Quote:
And does it matter Fat up or Fat down?
Probably doesn't matter but on the BGE and WSM, I cook fat down with the theory that its an insulator from the heat coming from below.
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Unread 07-17-2009, 12:28 PM   #3
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looks good i like low and slow method
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Unread 07-17-2009, 12:34 PM   #4
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Quote:
Originally Posted by jason View Post
Probably doesn't matter but on the BGE and WSM, I cook fat down with the theory that its an insulator from the heat coming from below.
That makes sense.
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Unread 07-17-2009, 12:48 PM   #5
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That dog looks really guilty - did he eat the brisky?
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Unread 07-17-2009, 01:10 PM   #6
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Does anyone mop during the Hot and Fast method?
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Unread 07-17-2009, 01:17 PM   #7
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I never mop a brisket, I have tried but is always make a mess of the bark for me.
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Unread 07-17-2009, 01:18 PM   #8
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I have always cooked mine fat side up as you are doing. This is the way I was taught in Texas, the reason being that it allows the juices of the fat to permeate through the meat adding more juices and flavor to the meat. I have also heard of fat side down as Jason suggested. I've heard that it really doesn't matter. I guess It's just a personal choice. Go figure.
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Unread 07-17-2009, 01:22 PM   #9
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using the high heat method, I usually start fat side up for the first 2-2.5 hours, then flip it when I put it in the foil to take it to the finish.

Either way it's all good.

Looking forward to the "after" pictures!
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Unread 07-17-2009, 02:06 PM   #10
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Brisket at 31/2 hrs.




The smell is just absolutely mouth watering.
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Unread 07-17-2009, 02:23 PM   #11
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I cook 'em at 375, in a pan, fat cap down. Sometimes the fat cap just sticks to the pan and I don't have to even trim it after cooking.
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Unread 07-17-2009, 04:14 PM   #12
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You still have time for a mustard slather!

(going to my room)
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Unread 07-17-2009, 04:29 PM   #13
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The Finished Product




Iím letting the Brisket rest, Its had a long day. I tried so bark and it was so good. Iím going to let it rest for about 1 1/2 hrs. If this is as juicy as I think itís going to be I will never cook another brisket any other way. Thanks for all the help everyone.
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Unread 07-17-2009, 04:33 PM   #14
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Can't wait to see the slices, nice work!
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Unread 07-17-2009, 04:38 PM   #15
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I've always read and been told fat cap up so the fat renders through. Maybe it's not a big deal but I don't think I've seen it done any other way.
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