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Unread 01-18-2010, 09:03 AM   #1
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Default Hot and fast brisket help...

I have a 7 lb flat on right now.

I was going to put it on yesterday afternoon and try to get it done early evening, and Shane suggested hot and fast. Well, it was raining and I just didn't feel like messing with it as I got home later than expected.

So since today if a holiday for me, I have it on now. I am able to get my offset cranking today... usually I can't get it much more than maybe 275. Today, that baby is CRANKING... it is doing a slamming 380, and after an hour that brisket has gone from 56 to 140 degrees.

Now, should I be looking for something out of the ordinary, or just keep on target for my stall zone then wrap?

Any suggestions... thanks.

Bill
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Unread 01-18-2010, 09:06 AM   #2
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Just ran out to check.

cooker is now 408 that is the hottest ever.... something is going my way, I think....

the brisket is up to 159 and looking good.

guess I will keep a close eye on it for a bit.

Should I slow down the heat?
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Unread 01-18-2010, 09:25 AM   #3
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164, so I just juiced and wrapped... temps dropped a little as the coals were just starting to burn down, so I topped off the sfb, and closed it all up... will see what happens. I was going to take a pic, but got so involved with wrapping, juicing, and refueling, didn't think about it until after I wrapped... even had the camera sitting there and turned on. will get after cooked then...
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Unread 01-18-2010, 09:39 AM   #4
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I'm glad I am not at a comp trying this. It is cooking at 401, and the brisket is at 180.... and it has been on cooking since 8:45am... not quite 2 hrs....
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Unread 01-18-2010, 09:58 AM   #5
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pics so far.

http://viewmorepics.myspace.com/inde...lbumId=1672276

I checked temps again. The Therapen went in tight, and did not really correlate with the temp, so apparently I had the thermometer probe in a hot spot (fat pocket) and it was reading high. I checked it with the trusty Thermapen, and moved it. Now doing better.

Shouldn't be much longer now.
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Unread 01-18-2010, 10:03 AM   #6
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Really looking for your opinion on this Bill.
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Unread 01-18-2010, 10:04 AM   #7
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Here is a before shot....
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Unread 01-18-2010, 10:07 AM   #8
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Keep us posted! You are cooking that sucker good and hot!
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Unread 01-18-2010, 10:07 AM   #9
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Quote:
Originally Posted by bbqbull View Post
Really looking for your opinion on this Bill.
I am hoping for some input, but so far, none.... I sure am glad I am NOT trying this at a comp, or I would be trying to hold this one for a LONG time before turn in time... that is why I am trying it now. At this rate, it looks like it will only be cooking for about 3 hrs.... compared to my usual 9-12... so if this works, looks like I can get a little more sleep before I have to get busy...
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Unread 01-18-2010, 10:12 AM   #10
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i tried hot and fast on two briskets this weekend on my uds i didnt like them i didnt wrap either one though i will be wrapping my next one
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Unread 01-18-2010, 10:13 AM   #11
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All rubbed up and waiting for me to make it hot.... that is my favorite fillet knife for reference to the size of the brisket.
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Unread 01-18-2010, 10:15 AM   #12
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Quote:
Originally Posted by sitnfat View Post
i tried hot and fast on two briskets this weekend on my uds i didnt like them i didnt wrap either one though i will be wrapping my next one
Thanks for that input. I did wrap mine so I will see how it does. I have read some on the hot and fast, and have heard some, but this is my first attempt. I am really surprised that I can get my offset that high, usually I can't... so I will see. More to come.
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Unread 01-18-2010, 10:16 AM   #13
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Quote:
Originally Posted by bigabyte View Post
Keep us posted! You are cooking that sucker good and hot!
I take it that most of the time that they are not quite that hot??? It seems to be averaging close to abt 380, with some spikes at or just over 400, and some dips close to 300 when I need to refuel this fuel hog....
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Unread 01-18-2010, 10:20 AM   #14
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380 is about average for high heat. I thought I read something well over 400 there, but that was just a temporary spike I guess! At that temp it was sounding more like the super-high-heat-over-direct-flame briskets. I've never done a flat, surprised to hear it might be ready in 3 hours, but again, I don't do flats.
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Unread 01-18-2010, 10:28 AM   #15
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both of mine were flats and i cooked them at 325. I put them on as soon as i added a chimney of coals to my basket it takes 2 hours for my uds to come up to that temp so they where on there a total of 7 hours but the first two it was getting up to speed.
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