Hot & Fast Brisket on the Pit Boss Copperhead

[sliding_billy]

No trim. Meat on at 0730 at 350. Plated at 1430 after an hour and a half rest at the end plus cut time. Actual cook time 5.5 hours for 13.5 pounds and probed like butter.

[Richard_]

Looks good , how was the flavor ?

[KClandcruiser]

That sure looks tasty. I've never done an HnF brisket, but 5.5 hours on a 13.5lb brisket sure does sound tempting to give it a shot

[pjtexas1]

Good bark and ring!

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[drunkenmeatfist]

I'm also curious about the smoke taste level when cooking at that high of a temp.

[Jason TQ]

Looks great. I only ever do hot/fast on my CH and love the flavor on brisket.

[sliding_billy]

Originally Posted by Richard_

Looks good , how was the flavor ?

Originally Posted by drunkenmeatfist

I'm also curious about the smoke taste level when cooking at that high of a temp.

The smoke flavor is certainly there, but TBH the smoke flavor on this pit at low temp is already pretty mild (hickory pellets helped a little). Same with the bark. It's certainly not a super crispy bark, but the corse salt and course pepper (that and some mustard to bind was the only seasoning) stay a bit more pronounced which makes up for the bark difference. The actual flavor IMO is more beefy at this temp because the smoke doesn't overpower it. It probably goes without saying given the times, but I wrapped in a couple of layers of foil at 160. It probed right at about 210. The family loved it, and the fact that I pulled it off in time for a late lunch/early dinner without babysitting the pit made them very happy.

I was more interested in how the cooker would hold up to that amount of time at 350. It did great. Not all that much ash in the cook chamber or in the fire box. Temps cycled up to 365 and down to 325 (but came back up very quickly). Not an exact, but it maybe used 15 lbs of pellets. I just needed to keep the pellets centered in the hopper a couple of times.

I will definitely do it again in this pit. The best part was that it was choice for $1.49. I should have taken a picture before cooking, because the flat on this thing was rediculously thick.

[Big George's BBQ]

That looks Great

[DixieDawg]

Outside and ring look good, but did the fat render down going that fast? Can't tell from the pic.

[sliding_billy]

Originally Posted by DixieDawg

Outside and ring look good, but did the fat render down going that fast? Can't tell from the pic.

Very much so. Moisture was unbelievable, and even the untrimmed hard fat became edible. Sorry for the lack of pics, but the who reason for the hot & fast was to get it done and get to eating with as little messing around as possible.