拉猪肉
The BBQ BRETHREN FORUMS.


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

Notices

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.


Reply
 
Thread Tools
Old 07-01-2010, 02:05 PM   #1
bmarley5780
On the road to being a farker
 
Join Date: 04-09-07
Location: Jacksonville,NC
Default Hot-N-Fat brisket/butt...wihout foil

Has anyone accomplished a hot-n-fast without the used of foil? I plan on using the tri level rub...

Still tender, moist and juicy?

Temps?

Average cook time for the avg. butt (8 lbs)?
Average brisket cook time?
bmarley5780 is offline   Reply With Quote


Old 07-01-2010, 02:54 PM   #2
leanza
Babbling Farker

 
leanza's Avatar
 
Join Date: 05-26-07
Location: Southern California
Default

Heres a link to the one I did.
http://bandera-brethren.com/forum/sh...ad.php?t=79069
__________________
Tom
leanza is offline   Reply With Quote


Thanks from: --->
Old 07-01-2010, 03:00 PM   #3
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

I never use foil for any of my high heat smokes anymore. Here are some references:

Popdaddy's (Barbefunkoramaque) youtube video on Tri-level high heat brisket:
http://www.youtube.com/watch?v=DMVK0-aR2sA

Page 3 of a brisket thread where Popdaddy has multiple posts explaining the high heat technique:
http://www.bbq-brethren.com/forum/sh...t=76364&page=3

KickAssBBQ's page explaining a Quick Cook Brisket (he uses foil in this one):
http://www.kickassbbq.com/quick_cook_brisket.htm


KickAssBBQ's page explaining a Quick Cook Boston Butt:
http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

My first high heat tri-level brisket thread along with 2 boston butts:
http://www.bbq-brethren.com/forum/sh...ad.php?t=66185

My last high heat tri-level brisket thread:
http://www.bbq-brethren.com/forum/sh...ad.php?t=87343
__________________
“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


Thanks from: --->
Old 07-01-2010, 04:37 PM   #4
milehigh
is One Chatty Farker
 
Join Date: 10-23-07
Location: Butte MT
Default

Then there is this one from the Virtual Weber Bullet

http://tvwbb.com/eve/forums/a/tpc/f/...52/m/896100293

Paul
__________________
There is a huge difference between the guy who knows it all and the one who wants to know it all.
milehigh is offline   Reply With Quote


Old 07-01-2010, 09:06 PM   #5
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Here's my most recent brisket & butt cook - higher heat, no foil. Pics scattered in thread.

very moist and tender..great flavor.

http://www.bbq-brethren.com/forum/sh...izzy+lawry%27s
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 07-02-2010, 06:50 AM   #6
bmarley5780
On the road to being a farker
 
Join Date: 04-09-07
Location: Jacksonville,NC
Default

Thanks guys! Goin on a 12 butt marathon today and 4 tomorrow. All H-N-F ! Pics to come.
bmarley5780 is offline   Reply With Quote


Old 07-02-2010, 06:59 AM   #7
HBMTN
is One Chatty Farker

 
Join Date: 10-16-08
Location: Virginia
Default

I tried the hot and fast one time with a butt and brisket. The fat did not seem to render away, plus the brisket got to 210 and still was not tender. Did I do something wrong? I cooked them at 325 degrees and did not wrap them.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote


Old 07-02-2010, 08:53 AM   #8
bmarley5780
On the road to being a farker
 
Join Date: 04-09-07
Location: Jacksonville,NC
Default

Round 1
Attached Images
File Type: jpg DSCN1657.jpg (96.9 KB, 503 views)
File Type: jpg DSCN1660.jpg (83.1 KB, 501 views)
bmarley5780 is offline   Reply With Quote


Old 07-02-2010, 09:02 AM   #9
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Default

Quote:
Originally Posted by Saiko View Post
I never use foil for any of my high heat smokes anymore. Here are some references:

Popdaddy's (Barbefunkoramaque) youtube video on Tri-level high heat brisket:
http://www.youtube.com/watch?v=DMVK0-aR2sA

Page 3 of a brisket thread where Popdaddy has multiple posts explaining the high heat technique:
http://www.bbq-brethren.com/forum/sh...t=76364&page=3

KickAssBBQ's page explaining a Quick Cook Brisket (he uses foil in this one):
http://www.kickassbbq.com/quick_cook_brisket.htm


KickAssBBQ's page explaining a Quick Cook Boston Butt:
http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

My first high heat tri-level brisket thread along with 2 boston butts:
http://www.bbq-brethren.com/forum/sh...ad.php?t=66185

My last high heat tri-level brisket thread:
http://www.bbq-brethren.com/forum/sh...ad.php?t=87343
Excellent post in the quintessential Brethren spirit!! Way to go Saiko
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Old 07-11-2010, 07:42 AM   #10
McGurk
Full Fledged Farker
 
McGurk's Avatar
 
Join Date: 03-26-10
Location: Bloomington, MN
Default

Quote:
Originally Posted by Neil View Post
Excellent post in the quintessential Brethren spirit!! Way to go Saiko
+1 All that info, in one tidy package!
__________________
Bad decisions make for good stories!
McGurk is offline   Reply With Quote


Old 07-11-2010, 10:16 AM   #11
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

Great job of compiling the info here brothers! This thread is a wealth of high heat knowledge!
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, MAK Grills, BBQr's Delight, and Draper Valley Farms.
We cook on MAK Grills, WSM's, & BPS Drums.
JD McGee is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pitmaster T Series - Hot n Fast No Foil Jucicitidinous Brisket Pitmaster T Q-talk 58 01-24-2012 04:50 PM
Pork shoulder-butt..foil, no foil? energyzer Q-talk 12 05-01-2011 12:15 AM
Brisket fat versus Butt fat Patrick C. Q-talk 9 08-13-2010 06:06 PM
Butt - Fat up or Fat down? BrooklynQ Q-talk 27 10-14-2005 12:07 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

Loading



All times are GMT -5. The time now is 03:12 PM.


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.