Going hot n fast tomorrow - any advice?

[Mikhail]

Planning on hot n fast, 325, on a Costco prime 15 lb packer tomorrow, probably 13.5 after trimming. Estimating a 5 -7 hour cook with a 3-5 hour rest.

Anything I absolutely need to know?

 

[El Ropo]

My experience with cooking hot n fast is the finishing internal temp tends to be higher when cooking at higher temps. So you definitely have to learn to not panic when internal temp readings are over 200F and the meat isn't probe tender yet. I've had briskets and butts as high as 212-215F before they were probe tender. Also, the carryover cooking tends to be more extreme if you don't let the meat rest unwrapped, or uninsulated for 15-20 minutes before going into the extended rest period. A long rest definitely helps when cooking hot n fast. I like 3 hours minimum, preferably 4-5 hours rest. Good Luck!

 

[pjtexas1]

El Ropo nailed it. I find that at higher temps it's not always ready to wrap at 160. I also find that fat cap up in BP keeps it a little moister.

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[Nuco59]

I get questions from coworkers about finishing temps on briskets. They get "it depends" and it drives them crazy. In their mind, there should be a temp to cook, a temp to wrap and a temp it should be done. They are all fixated on temps when all they need to know is "it's done when it's probing tender". Cooking a good brisket is as easy- or as difficult- as you want to make it.

 

[Smoking Piney]

I get questions from coworkers about finishing temps on briskets. They get "it depends" and it drives them crazy. In their mind, there should be a temp to cook, a temp to wrap and a temp it should be done. They are all fixated on temps when all they need to know is "it's done when it's probing tender". Cooking a good brisket is as easy- or as difficult- as you want to make it.

I check temp and color to decide when to wrap, but "done" is all about probing tender regardless of temp.

 

[pjtexas1]

I get questions from coworkers about finishing temps on briskets. They get "it depends" and it drives them crazy. In their mind, there should be a temp to cook, a temp to wrap and a temp it should be done. They are all fixated on temps when all they need to know is "it's done when it's probing tender". Cooking a good brisket is as easy- or as difficult- as you want to make it.

Had a similar conversation Thursday. Only they were fixated on time. Said they always cook for 12 hours exactly. I laughed and said "some are good and some are not?" Talking about probe wasn't anything they wanted to hear. They asked what's the best tip you have... probe tender test i said. Conversation was over...

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[Smoker34]

Yes, don't do it unless you're willing to accept a final product that could have been better with low and slow. I know many swear by the hot and fast, but results are subjective and in my experience, it's never the same.

 

[sudsandswine]

Had a similar conversation Thursday. Only they were fixated on time. Said they always cook for 12 hours exactly. I laughed and said "some are good and some are not?" Talking about probe wasn't anything they wanted to hear. They asked what's the best tip you have... probe tender test i said. Conversation was over...

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Some people want to learn, others just want to hear what they want to hear. :hand:

 

[Mikhail]

Thanks, all, for the advice and experience.

I don't pay much attention to temperature. It can't tell you about the particular brisket you have nor the conditions it was cooked in. I go probe tender.

Now I think I will go trim up tomorrow's burnt offering.

 

[Mikhail]

Did I say 13 after trimming? Hmmph. How about 11. 4 pounds of hard fat on the cap, very little between flat and point, virtually nothing on the flat side. Never seen one quite like that. Huge flat, small point.

 

[Happy Hapgood]

You may have already seen this Mikhail but here the way Harry Soo does it.


Thanks Baby Back Maniac for providing this:


https://www.youtube.com/watch?v=hSEI1mc97Ss&feature=youtu.be

 

[Mikhail]

Good video, Toast. Not sure I can get my PK up to 400. Not enough charcoal space.
Maybe I will pick up a WSM 22. Really liked what they were able to do with it.

Setup ready when the coals are hot - minion with 4 chunks of hickory on the bottom (tip I learned from the Soo video, my initial smoke is much cleaner looking - thanks!)

Rubbed and ready

 

[Mikhail]

I think my ThermPro is inadequate. I have the grill probe at grate level reading 180 and the meat probe thru the top vent reading 417. Grrr. Well anyway the brisket is on at 6:45.

 

[Mikhail]

Probed absolute butter at 6.5 hours, both point and every part of flat. Damn thermometer told me 170... I know that can't be right. Stuck it back in and it said 132. Think it is time for a new unit.

BUT... brisket is foiled, toweled and in a cooler. Kevinb67's mac n cheese is on the smoker. Off to make a fresh blackberry cobbler. Good eating tonight at Chez Mik.

 

[farmer-fred]

Sounds good to me. What time are we eating????? :thumb:

 

[Mikhail]

In about 20 minutes! Will post pr0n if it merits. The cobbler is gorgeous.

 

[Mikhail]

Out of the rest

First cut

Droopy!

Mac n cheese smoked

Annd a fresh blackberry cobbler.

Once the green beans in garlic are done we scarf it down.

 

[farmer-fred]

Now that is really looking good. Thanks for posting

 

[sudsandswine]

The bark on that fat looks delicious

 

[Mike in Roseville]

That will work! Looks excellent!