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View Full Version : First hot-fast brisket - amazing!


mgwerks
03-14-2010, 08:20 PM
I just finished my first hot & fast CAB choice brisket today on the WSM 22 at about 300 degrees. It was an eye-opening experience (thanks, Konrad!). One thing I tried which was a bit of extra work was to separate the point and flat and trim of all the excess fat. These I panned separately. I flipped them over and foiled the pans as each got to 165. In the pans was the au jus that the brisket had created to which I added some water and flavoring liquid.

Without having to heat up all that fat must have made an immense difference! The panned point was at 200 after only 3 hours, and the flat was at 185! Half an hour later I checked the flat at 200, and pulled it as well. They rested for an hour in a 170 degree warming oven, swimming in the juices. Doing the pieces separately made it easy to control consistency without it being a compromise. Both had a great smoke ring as well. I saw no issues from having removed all that fat cap and the stuff surrounding the point. It was still very juicy, very tender and had a great flavor.

That's going from into the pit to into the stomach in less than 5 hours, including resting.

http://inlinethumb48.webshots.com/45295/2813805240055647610S600x600Q85.jpg

Cliff H.
03-14-2010, 08:25 PM
That is a great looking brisket my friend.

HeSmellsLikeSmoke
03-14-2010, 08:29 PM
Very nice indeed!

barbefunkoramaque
03-15-2010, 09:46 AM
And to think People used to react this way whenever they mentioned brisket cooked above 250:

Poster "I like to cook my briskies at about 270 -325."

Reactor: "I am sorry, all your gonna have at that temp is a dried out rubbery boot, I prefer the standard - 225, low and slow is the only way to go"

Reactor 2: "Why don't you just boil it then?"

Reactor 3: "There is no way you're going to have a tender brisket at that temp that's for sure."

Oh we have come such a long way.

Bluesman
03-15-2010, 09:51 AM
Gonna have to try that :thumb::thumb:

deguerre
03-15-2010, 09:55 AM
Looks good! :clap:

HeSmellsLikeSmoke
03-15-2010, 09:57 AM
BTW, where did you take the 300 degree cooking temp?

Chef Jim
03-15-2010, 10:52 AM
Yummy, gotta try that!

Nick@ParkAQ
03-15-2010, 11:50 AM
looks fantabulous! I need to get me some of that real soon.
Park it! Grill it! Eat it!

Bacchus
03-15-2010, 12:16 PM
And to think People used to react this way whenever they mentioned brisket cooked above 250:

Poster "I like to cook my briskies at about 270 -325."

Reactor: "I am sorry, all your gonna have at that temp is a dried out rubbery boot, I prefer the standard - 225, low and slow is the only way to go"

Reactor 2: "Why don't you just boil it then?"

Reactor 3: "There is no way you're going to have a tender brisket at that temp that's for sure."

Oh we have come such a long way.


Wow, those are pretty strong words from the "reactors". Terms like "no way" and "all your gonna have" are not only negative, but pretty friggin arrogant to say the least.

I have been cooking BBQ for many years, and like many also belived lo/slo to be the best method, or perhaps even the ONLY method for real Que. But I never openly critized those who believed otherwise(except for the gassers). However, I have done a few speed butts(350deg) as of late and cannot tell a difference in taste or texture. A brisket at 350 is next on my list.

Thanks for your post and pictures. It looks great.

kickassbbq
03-15-2010, 12:21 PM
Ain't no right or wrong way to cook. To each his own. That's what makes BBQ so much fun.

My Hot and Fast Butts and Briskets are as good as or BETTER than Low and Slow every time!!! Never had a dry one, either. Course ya gotta know what yur doin', Jeeim Bob!!!!

TrustTheDust
03-15-2010, 12:47 PM
i tried hot and fast a couple weeks ago, the fat cap just got scorched and the meat never got to that "give up" point. dry, dry,dry. I am definitely going to try this again.

slowerlowerbbq
03-15-2010, 12:55 PM
Nice lookin groceries there. I haven't looked back since I started doing hot -n- fast briskies on the WSM.