What's with the Hot and Fast Brisket Nonsense!

BBQ_MAFIA

BBQ_MAFIA

somebody shut me the fark up.
Joined
Jul 10, 2005
Location
NORTH...
What's with the Hot and Fast Brisket Nonsense!
I've read all the posts, watched all the video's, and heard the raves, it makes no sense.
There is no way that cooking a brisket this way can yield a good product.
Mrs Mafia picked up a 12 Pound Brisket from Restaurant Depot and the plan was to put it on the
Spicewine for the usual long slow cook. As this didn't happen, I had no choice but to cook the brisket
using Donnie's( Funkmasta) hot and fast method. Keep in mind that this is not the first time that I've tried to cook hot and fast.
The last few attempts resulted in brisket that was good to OK at best. The truth be told, I didn't follow the directions as closely
as I should have. This time was going to be different, I needed to get the Brisket done and had no other choice but to cook
hot and fast. I went back to the video and read some of the posts and followed the directions to the letter.

The results, - - - a fantastic, tender , flavor packed brisket.

I was wrong, Brisket can be cooked hot and fast with great results. I will always enjoy tending the fire for low and slow cooks
but now I will not be restricted by time when I need to eat a brisket.

Thanks Donnie for the great information.
 
You knew this thread would draw my ass in guns blarin' LOL. Like I have settled on long ago. In the right hands, a brisket can be delicious either way... personally, I think hot and fast is just damn good because well... there is less time to screw it up and dry it out.
think about a few things.

Know I realize the draw on "low and slow" and the feeling (ego) that if you can do it lower and slower then you are a more a man or something. Heck I was raised up in a world voted by the Texas State Legislature as the BBQ center of Texas... they did briskets (14 -16 lbs at a pop) between 6 AM and 10 Damn 30.... Every day for like 80 years.

But even after all this when I started experimenting long ago (late 80s early 90s) I was bit by the loow and slow bug too. And even in the infancy of Internet BBQ lessonry I still was scared of the myth that if you cook the briskets too high (like over 250) then all hell would break loose and the collagen would be forever trapped in your chewey briskets. Heck, 7 years ago that why we all got those remote temp probes for our smokers so we could stay awake all night and monitor for the specter of the flair up.

Low and slow is, and I have explained this many times to various newcomers in the restaurant world that were cooking as low as 215, that when you are in that zone, one little screw up and you are out of the cooking range and into the jerky and dried brisket and over smoking range.

Well I am done here.
 
Out of curiosity, what video and directions/posts did Donnie? I'd love to try my hand at this method too.
 
I was getting all primed up to draft a e-blast to save Dr. Funkenstien from having to go to the guns on a lovely, humid evening here in the heart of bayou country........and then I read the whole post.

I've cooked my fair share of briskets and even tried the Night Train once when nobody was looking (I had my smoker lit up and the beer on the porch so no one would know I was using the oven). I like tending the fire but I really like results of a hot and fast. Now I'm working on weaning myself off foil - I hear there is some link between the use of foil in contact with meat and the early onset of Alzheimer's but I forget the details....
 
It's all good, sometimes it is best hot and fast, and sometimes going slower and lower gets it done, it is all about the funk in the end. There ya go Brother Funk
 
landlocked said:
I tried the link and it comes up "private".

Any other vid's?

Thanks
Click to expand...

A zombie thread re-animated! barbefunkoramaque has shape shifted into another entity, Pitmaster T. I believe all the attendant videos, etc. have gone with the funk. If I'm not mistaken, he has a lot on his plate right now (things other than bbq) and he doesn't seem to be around much lately. Meanwhile, party on this. It'll keep you busy for a while. He may show up, and you will either be amazed, appalled, or both. :heh:
 
gtr said:
A zombie thread re-animated! barbefunkoramaque has shape shifted into another entity, Pitmaster T. I believe all the attendant videos, etc. have gone with the funk. If I'm not mistaken, he has a lot on his plate right now (things other than bbq) and he doesn't seem to be around much lately. Meanwhile, party on this. It'll keep you busy for a while. He may show up, and you will either be amazed, appalled, or both. :heh:
Click to expand...

WOW! That's an all-niter for sure!.

Thanks for the link.
 
There is nothing special to know really. Cook it till it's done...no matter what the pit temp happens to be.
 
barbefunkoramaque said:
You knew this thread would draw my ass in guns blarin' LOL. Like I have settled on long ago. In the right hands, a brisket can be delicious either way... personally, I think hot and fast is just damn good because well... there is less time to screw it up and dry it out.
think about a few things.

Know I realize the draw on "low and slow" and the feeling (ego) that if you can do it lower and slower then you are a more a man or something. Heck I was raised up in a world voted by the Texas State Legislature as the BBQ center of Texas... they did briskets (14 -16 lbs at a pop) between 6 AM and 10 Damn 30.... Every day for like 80 years.

But even after all this when I started experimenting long ago (late 80s early 90s) I was bit by the loow and slow bug too. And even in the infancy of Internet BBQ lessonry I still was scared of the myth that if you cook the briskets too high (like over 250) then all hell would break loose and the collagen would be forever trapped in your chewey briskets. Heck, 7 years ago that why we all got those remote temp probes for our smokers so we could stay awake all night and monitor for the specter of the flair up.

Low and slow is, and I have explained this many times to various newcomers in the restaurant world that were cooking as low as 215, that when you are in that zone, one little screw up and you are out of the cooking range and into the jerky and dried brisket and over smoking range.

Well I am done here.
Click to expand...


Leave my belly out of this.

I think it all comes down having the proper equipment (in my case, it's a Backwood's Chubby) and knowing your smoker.

This enables me to pop my brisket in, and know exactly when I have to add more fuel and take my one temp reading (do em both @ 8.5 hours in).

Can't prove it, but in addition to the fact that "if you're lookin, you ain't cookin"... I think that lookin at it disrupts the process and is a major factor in ruining a cook.
 
I've always had nothing but success with hot and fast, nothing but failure with low and slow brisket! Everybody's method is different with BBQ!
 
The only difference between high heat vs low and slow is the window of error, HH has a small window from overcooking your brisket, low & slow has a greater window for overcooking your brisket. Regardless which method i use, I always cook the brisket to 160 temp, then i never check the temp again just cook the brisket to tender, when you insert a probe it should go in like butta no resistance at all. Good luck to all you pharkers.
 
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