71-South
is Blowin Smoke!
- Joined
- May 2, 2008
- Location
- Harrisonville, MO
So I've been wanting to try a hot and fast packer so I can cook and eat on the same day without getting up at *crazy people* hours or cooking overnight.
I've read lots of Hot and Fast threads, and honestly they just seem to run together. So, using many of the tips I gleaned from those threads (and videos), I decided to dive in and try to come up w/ my own hot and fast process. My criteria for success: Start working no earlier than 9:00 a.m. on the day of the cook (prep the night before is OK), eat by 7:00 p.m., extremely simple method (no mandatory temp changes mid-cook, etc.), tastes great, very tender.
I picked up a 12# select packer at Sams the other night. I was pleasantly surprised as it was "floppier" than most I've gotten there and it seemed to have good marbling.
Last night, I rinsed the hunk in cool water and trimmed as normal. Then I put a light coat of Morton Tender Quick on (Thanks, Thirdeye) and let it sit in the fridge for an hour. Washed that off, injected with Butcher BBQ Injection, covered with a thick coat of Plowboys' Bovine Bold, wrapped in plastic, and shoved it back in the fridge for a good night's rest.
This morning, I fired the LBGE up around 9:00 a.m. and let it settle in at an even 375°. Dropped some hickory chunks on and let that go until I had sweet blue. By then, it was about 10:40 a.m., so I waited until 11:00 a.m. (easier for me to remember the times that way) and I put the brisket on. In about 10 min, the temp dropped down to 350° and it stayed that way until around 2pm.
At the two hour mark, I opened the egg up and inserted a probe. Internal was 161°. Decided to take Pitmaster T's advice and skip the foil since it's a high temp cook (first time I've skipped the foil for a brisket.)
About an hour ago, my pit temp started dropping and I've having a hard time getting it back up to 350°, so I've decided to be happy w/ 300° the rest of the way. Right now (2:55 p.m. - 3 hours and 55 minutes in) the internal is 194°. I'll pull it right at 200° internal and rest for a couple of hours. I'll take a picture when it comes off and one of the finished product and we'll see how it goes. The wife has the camera w/ her this weekend, so my EVO's camera will have to do.
More to come...
I've read lots of Hot and Fast threads, and honestly they just seem to run together. So, using many of the tips I gleaned from those threads (and videos), I decided to dive in and try to come up w/ my own hot and fast process. My criteria for success: Start working no earlier than 9:00 a.m. on the day of the cook (prep the night before is OK), eat by 7:00 p.m., extremely simple method (no mandatory temp changes mid-cook, etc.), tastes great, very tender.
I picked up a 12# select packer at Sams the other night. I was pleasantly surprised as it was "floppier" than most I've gotten there and it seemed to have good marbling.
Last night, I rinsed the hunk in cool water and trimmed as normal. Then I put a light coat of Morton Tender Quick on (Thanks, Thirdeye) and let it sit in the fridge for an hour. Washed that off, injected with Butcher BBQ Injection, covered with a thick coat of Plowboys' Bovine Bold, wrapped in plastic, and shoved it back in the fridge for a good night's rest.
This morning, I fired the LBGE up around 9:00 a.m. and let it settle in at an even 375°. Dropped some hickory chunks on and let that go until I had sweet blue. By then, it was about 10:40 a.m., so I waited until 11:00 a.m. (easier for me to remember the times that way) and I put the brisket on. In about 10 min, the temp dropped down to 350° and it stayed that way until around 2pm.
At the two hour mark, I opened the egg up and inserted a probe. Internal was 161°. Decided to take Pitmaster T's advice and skip the foil since it's a high temp cook (first time I've skipped the foil for a brisket.)
About an hour ago, my pit temp started dropping and I've having a hard time getting it back up to 350°, so I've decided to be happy w/ 300° the rest of the way. Right now (2:55 p.m. - 3 hours and 55 minutes in) the internal is 194°. I'll pull it right at 200° internal and rest for a couple of hours. I'll take a picture when it comes off and one of the finished product and we'll see how it goes. The wife has the camera w/ her this weekend, so my EVO's camera will have to do.
More to come...