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View Full Version : First Hot & Fast Brisket lots of pron and more to come


K-Barbecue
05-29-2010, 01:37 PM
Well I've been reading all the great info here about the "new" way of doing brisket. I've always done the all night thing and that gets old. Well today is the day. I'm fairly new with the WSM and I've gotten a lot of great tips reading posts here. I've been using the water pan with water in it but like many have said it is such a pain to clean up and the large dead brown spots on my lawn confirm that grass and grease don't mix. So I've went out and bought two 16" clay flower pot saucers from the garden center and foiled them up like I've seen some of you do. Walmart had a nice 9.47 pound brisket so that's what I'm using. I started out by injecting the brisket then putting on the rub. I fired up the WSM Minion style with a full load of charcoal and some hickory and mesquite wood chunks. I'm thinking of panning it at 160 to finish it off until done. I've put it on the WSM fat side down. Trying to hold a surface temp with the Maverick of 300 degrees. My surface temps always seem to be 20 to 40 degrees hotter than the dome temp. Hope it works otherwise I heard McDonalds is open for dinner tonight if not !

Boshizzle
05-29-2010, 02:23 PM
Looks like a good start. Just keep with the formula of foil pan at around 160, pull from heat at around 200, place in warm cooler for at least an hour and you will have a great brisket.

K-Barbecue
05-29-2010, 03:53 PM
Looks like a good start. Just keep with the formula of foil pan at around 160, pull from heat at around 200, place in warm cooler for at least an hour and you will have a great brisket.

OK that's what I'll do... Thanks

leanza
05-29-2010, 03:57 PM
And we sure would appreciate some pictures of the finished cut product.

K-Barbecue
05-29-2010, 04:01 PM
Well It's been holding close to 300 degrees at the grill surface for 3.25 hours and the meat thermometer says 162. I also verified that with my RED thermapen. I've pulled it off and into a pan adding the remaining injection marinade that was left over. Couldn't resist adding a fatty too. Had to scrunch up the corners of the pan to fit with the lid on. I'm wondering how long it will take to reach 200 if I maintain 300 degrees?? So far it's looking pretty good. I may cancel my reservation at McDonalds afterall.

K-Barbecue
05-29-2010, 05:41 PM
Well I did the toothpick tenderness check at 200 and she needs a little more. I checked again at 205 and its just right. It's in the cooler now resting. The fatty is also done and ready to eat. I now opened all the vents wide open to raise the temp, threw on a couple wood chunks and put on the potatoes and sweet corn.

Chef Jim
05-29-2010, 05:48 PM
Will you come and cook for me?

K-Barbecue
05-29-2010, 05:54 PM
Will you come and cook for me?

But I don't know how it tastes yet. :-D

Twisted Martini
05-29-2010, 06:21 PM
Looks good, how long did you do the potatoes for?

K-Barbecue
05-29-2010, 07:11 PM
Looks good, how long did you do the potatoes for?

Took about one hour at 325 degrees. I wanted to get the WSM hotter but that was all I could get without adding more fuel.

K-Barbecue
05-29-2010, 07:20 PM
Here's the finished product. Came out pretty good considering it took only 5.25 hours.

Ye Olde Party Palace
05-29-2010, 07:33 PM
Looks great. I know many of you like to foil, but I prefer to continue without the foil in order to get a better bark. I like to use the burnt ends in my baked beans for that extra smokey flavor. But that is just my way of doing things. You got a good looking smoke ring and some mighty good lookin' grub.:thumb::becky:

K-Barbecue
05-29-2010, 08:42 PM
Looks great. I know many of you like to foil, but I prefer to continue without the foil in order to get a better bark. I like to use the burnt ends in my baked beans for that extra smokey flavor. But that is just my way of doing things. You got a good looking smoke ring and some mighty good lookin' grub.:thumb::becky:

It came out pretty good. Nice and tender but I'm not ready to totally give up on low and slow just yet. However, considering it took only about 5 1/2 hours versus the normal 12-14 hours at 225 I'd probably do brisket more often.

JD McGee
05-29-2010, 08:51 PM
Nice post...congrats on a great smoke! :-P

GeauxBigRed
05-29-2010, 08:56 PM
Yours looks pretty good! I'm thinking that I'm doing the down and dirty, er, hot and fast with my brisket tomorrow...it would be nice to not have to get cleaned up to go to church...we get out at 10 and also have a ~9lber...eating @ 6PM, yep, I'm going for it.

K-Barbecue
05-29-2010, 09:00 PM
Yours looks pretty good! I'm thinking that I'm doing the down and dirty, er, hot and fast with my brisket tomorrow...it would be nice to not have to get cleaned up to go to church...we get out at 10 and also have a ~9lber...eating @ 6PM, yep, I'm going for it.

I smoked it at 300 degrees at the grid until it was 160. Next time I'm going to try 275 degrees at the grid to build up more smoke and bark. I may also take it up to a higher temp before I pan it. Just ideas for next time.

landarc
05-29-2010, 09:01 PM
That is a good looking plate of food there. And how big is your backyard?

I want to say, that low and slow or hot and fast, all tools to keep handy for whatever might come your way.

K-Barbecue
05-29-2010, 09:02 PM
That is a good looking plate of food there. And how big is your backyard?

I want to say, that low and slow or hot and fast, all tools to keep handy for whatever might come your way.

My backyard is 226 acres. Lots of space to get rid of the ashes ! :-D

cameraman
05-29-2010, 09:15 PM
My backyard is 226 acres. Lots of space to get rid of the ashes ! :-D

And I thought mowing an acre was a hassle. Nice looking beef. Great post.

hondad
05-29-2010, 11:38 PM
what did you use for your injection? all you guy's doing hot and fast have me ready to try one - yours looks darn tasty!

mgwerks
05-30-2010, 12:00 AM
NIce lookin stuff! Just like I do mine except mine is in the pan the whole cook.

GreasePig
05-30-2010, 01:01 AM
Looks great to me! Grats!

K-Barbecue
05-30-2010, 09:01 AM
what did you use for your injection? all you guy's doing hot and fast have me ready to try one - yours looks darn tasty!

I used a mix of Beef Au Jus, Moores Marinade and added some of the rub.

PaSmoker
05-30-2010, 09:30 AM
Mighty tasty lookin grub right there!....And nice view!! :thumb:

Smokesman
05-30-2010, 09:59 AM
Nice post! Did you use your low slow rub recipe? The couple times I've done fast and hot I've found that the shorter cook time doesn't allow the spices to meld with the beef and mellow the result being a bit overpowering. So adjusting the recipe for the shorter cook time is needed. We have settled into a comfort zone running 250 to 275 with ever increasing results. I still consider this "low and slow" - running at 300 is more like "medium and quicker" while 350 to 375 is "hot and fast."

thillin
05-30-2010, 11:44 AM
I smoked it at 300 degrees at the grid until it was 160. Next time I'm going to try 275 degrees at the grid to build up more smoke and bark. I may also take it up to a higher temp before I pan it. Just ideas for next time.

I pan or foil at 170. Here is yesterday's cook. (http://www.bbq-brethren.com/forum/showthread.php?t=85579) I don't add any liquid when I pan or foil though.

K-Barbecue
05-30-2010, 12:08 PM
Nice post! Did you use your low slow rub recipe? The couple times I've done fast and hot I've found that the shorter cook time doesn't allow the spices to meld with the beef and mellow the result being a bit overpowering. So adjusting the recipe for the shorter cook time is needed. We have settled into a comfort zone running 250 to 275 with ever increasing results. I still consider this "low and slow" - running at 300 is more like "medium and quicker" while 350 to 375 is "hot and fast."

I didn't get the flavor all the way through even though I injected it two hours before putting it on. Next time I'm going to inject then marinade overnight like I've always done with low and slow. I also think I should have added more wood chunks with the hot and fast because of the shorter smoking time (was 3.25 hours unfoiled). I used the same rub I always do with brisket, it was not overpowering.