Hunsaker overnight brisket.

[stangman327]

Is it better to cook a brisket in a drum hot and fast as opposed to low and slow?

 

[sudsandswine]

I've found that hot and fast gives me a smaller window for proper doneness between under and over cooked compared to low and slow. I still prefer to cook at or above 275 degrees though.

 

[LloydQ]

Look at it as an edible learning experience!

 

[KevinJ]

Is it better to cook a brisket in a drum hot and fast as opposed to low and slow?

I like to cook mine hot and fast (300-325) but I don't thinks it better than 225-250 it's just my preference, briskets are usually done in 6-7hrs. The important thing is pulling it when the thickest part of the flat is probe tender.

 

[sniperfx]

So I decided to tackle a brisket with my new Hunsaker. Since this was my first brisket with it I wanted to try something different this time that being and overnight cook.

I seasoned it with some Oakridge Black Ops, SPG and a thick coating of black pepper.

I put it on around 2130hrs....let’s see what happens.

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do you have a problem with grease coming out of the bottom hole?

 

[Mikhail]

If it's overcooked it doesn't look like by much. Bends nice. Was it dry?

 

[Bacchus2b]

Over cooked it... I know an over cooked brisket when I taste one. In a few weeks I’ll go back to and analyze what I did wrong and make another one.
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Did you ever wrap it? If so what was the internal temp when you wrapped it? Last but not least, did you inject it?

All of the above will help retain moisture.

 

[KevinJ]

do you have a problem with grease coming out of the bottom hole?

You will get grease drippings coming through the bottom of the barrel, also where the front caster is bolted onto the drum and the where the dolly style wheels are mounted as well until they get gunked up. I keep a 18" x 26" baking sheet pan under the drum, it doe a great job of catching all the drippings.

 

[Cook'n with Wood]

Sniperfx......I cook on the Hunsaker Drum..all I do is place a .99 cookie sheet under the drum to catch any grease. There is normally no to very little drips. But the key to any drum is meat trimming. I trim tight and grind my trimmings for sausage.

 

[stangman327]

Look at it as an edible learning experience!

The old lady likes it LOL

 

[stangman327]

do you have a problem with grease coming out of the bottom hole?

Yes I do but I placed a pan underneath it but it’s very little grease that comes out.

 

[stangman327]

If it's overcooked it doesn't look like by much. Bends nice. Was it dry?

No it wasn’t dry...a little on the mushy side.

 

[Big George's BBQ]

Looks good to me