seattlepitboss
is one Smokin' Farker
I've been monkeying with my offset so now I think I can reliably hold 350F. Can anyone point me to a post (or just tell me) how to cook a brisket hot n fast?
seattlepitboss
seattlepitboss
primer for hot n fast brisket?
- Thread starter seattlepitboss
- Start date
realspaazz
Take a breath!
I did my last brisket hot and fast in my WSM. I followed Patio Daddio's blog posting http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html and used plowboys bovine bold. It was the best brisket I have ever eaten.
WineMaster
Babbling Farker
There is no real Magic. The Hotter the temp, the faster it cooks. Ya still gotta moniter the temps of the meat.
HeSmellsLikeSmoke
somebody shut me the fark up.
To avoid burnt bark, I think it is easier if you hold off on the sugars in the rub at those high temps.
eddieh70301
is one Smokin' Farker
I followed Patio Daddio's instructions and it came out great. I kept the temps at 325 and it was finished under 6 hrs. Only way I do them now.
El Ropo
Quintessential Chatty Farker
If you do use sugar, make sure it has a higher burning temp then white or brown sugar. I use turbinado all the time, and love the results.
No real trick to hot and fast. Get the cooker hot, toss the meat on, and let 'er rip. Don't peek, mop, spritz, foil, or anything, just let 'er rip. Keep it simple. Meat turns out just as moist 'n tasty as low and slow, you just get lots more sleep.
Cook
Babbling Farker
- Joined
- Dec 23, 2010
- Messages
- 2,698
- Reaction score
- 1,714
- Points
- 0
- Age
- 50
Turn the heat up...put the meat on.
Roguejim
is Blowin Smoke!
Yeah, but do you get the same smokiness?
I did a hot & fast brisket a little while back and the only thing I'd do differently next time is use less salt - the bark was way salty for the flat, but the burnt ends I made from the point were not nearly as salty - they spent a couple more hours in the cooker so I'm wondering if saltiness somehow decreases over time.
+1 on the turbinado sugar btw.
+1 on the turbinado sugar btw.
Bigmista
somebody shut me the fark up.
JDMcGee of Wine Country Q is holding hot n fast classes there in Duvall, WA I think. Look him up and take his class
- Joined
- Jan 14, 2006
- Messages
- 12,734
- Reaction score
- 15,623
- Points
- 113
- Location
- At home on the range in Wyoming
I think a low pit temp start helps, but after a couple of hours at 200°, I ramp the temp right up.
El Ropo
Quintessential Chatty Farker
I've been known to start low for first hour or two as well, just to try to influence the smoke ring development, then ramp up heat to 300ish till done.
Bigmista
somebody shut me the fark up.
Going in at 275 and ramping to 350 works also.
