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  • Hot & Fast Brisket Help

    I have an 11 lb brisket that I want to cook hot & fast. I've never cooked one this way. It's always been the long and slow method. It's seems hot & fast is beginning to catch on and I figured I would give it a try since my previous briskets have been just ok.

    I read someplace, not sure of the site, that you cook at 300-350 for 2 hrs then either wrap in foil or place in a pan with some "liquid", seal w/foil and continue cooking for approx another 3 hrs.

    My plan is to follow the above but will inject, season and wrap for a couple hrs rest in the fridge.

    Has anyone used this method and if so, how were your results?
    Last edited by 44 bbq; 06-26-2011, 08:57 PM.
    Stumps Baby
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  • #2
    Try a search.. "brisket" "Fast" "speed"...etc

    Found this....

    http://www.smoked-meat.com/forum/sho...91555#poststop

    Off to visit the cooks at Auburn Hills KCBS event. :{)
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    • #3
      i did a search but not what i am looking for. Mainly looking for info on the liquid that someone may have used.
      Stumps Baby
      Bubba Keg Convection Grill
      Digi Q
      Gasser with 4+ yrs of dust
      Custom end grain cutting board
      Superfast Yellow Thermapen
      18 " Smoke Vault
      12" AMNTS
      AMNPS
      Newbie beer brewer

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      • #4
        I usually do briskets at 275 -300*. At that temp, treat them just like you're doing them "low and slow". Foil them when they hit the internal temp you want, and cooler them when you think they're done.

        Nothing different except you're cooking them at a higher temp, meaning they get done sooner.
        sigpic

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        • #5
          Originally posted by Crewdawg52 View Post
          I usually do briskets at 275 -300*. At that temp, treat them just like you're doing them "low and slow". Foil them when they hit the internal temp you want, and cooler them when you think they're done.

          Nothing different except you're cooking them at a higher temp, meaning they get done sooner.
          that's pretty much it. if you're going to add liquid just add beef broth/stock or beef base w/ water.

          to me that makes for a mushy brisket w/ no bark and you might as well just use the oven after a couple hours in the smoke.

          but that's me.
          brink vertical charcoal(the carp)
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          • #6
            Originally posted by blues_n_cues View Post
            that's pretty much it. if you're going to add liquid just add beef broth/stock or beef base w/ water.

            to me that makes for a mushy brisket w/ no bark and you might as well just use the oven after a couple hours in the smoke.

            but that's me.
            BTW, after I foil a butt/brisket when at home, it goes in the oven to finish. Why waste charcoal
            sigpic

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            • #7
              every brisket I have done came out on the dry side. I never foiled a brisket and always did the low and slow method. I've injected and wrapped in saran wrap for a 12 hr rest and they still came out dry. the last one I cooked until it was fork tender, but it was dry. I love the bark and the smoke flavor but at this point i am willing to sacrifice the bark for something juicy.

              I would like to cook it for 2 hrs or so then place in a foil pan, elevated from the liquid and let it finish. just tired of eating dry brisket.
              Stumps Baby
              Bubba Keg Convection Grill
              Digi Q
              Gasser with 4+ yrs of dust
              Custom end grain cutting board
              Superfast Yellow Thermapen
              18 " Smoke Vault
              12" AMNTS
              AMNPS
              Newbie beer brewer

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              • #8
                Originally posted by 44 bbq View Post
                every brisket I have done came out on the dry side. I never foiled a brisket and always did the low and slow method. I've injected and wrapped in saran wrap for a 12 hr rest and they still came out dry. the last one I cooked until it was fork tender, but it was dry. I love the bark and the smoke flavor but at this point i am willing to sacrifice the bark for something juicy.

                I would like to cook it for 2 hrs or so then place in a foil pan, elevated from the liquid and let it finish. just tired of eating dry brisket.
                This method works also. In fact, it works very well! Tried before and it came out as described.

                Thx Tim!
                http://www.theqjoint.com/forum/showt...Brisket-Method
                sigpic

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                • #9
                  He said it all right there
                  Originally posted by Crewdawg52 View Post
                  I usually do briskets at 275 -300*. At that temp, treat them just like you're doing them "low and slow". Foil them when they hit the internal temp you want, and cooler them when you think they're done.

                  Nothing different except you're cooking them at a higher temp, meaning they get done sooner.
                  right there also
                  Originally posted by blues_n_cues View Post
                  that's pretty much it. if you're going to add liquid just add beef broth/stock or beef base w/ water.

                  to me that makes for a mushy brisket w/ no bark and you might as well just use the oven after a couple hours in the smoke.

                  but that's me.
                  good luck 44bbq I hope it works for ya this time
                  Jerod
                  GOT-Q-4-U bbq team
                  sigpic

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                  • #10
                    Check out Old Dave's high temp brisket method.


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                    • #11
                      Originally posted by Blowin Smoke View Post
                      Check out Old Dave's high temp brisket method.
                      Drum cookin
                      sigpic

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                      • #12
                        Originally posted by Crewdawg52 View Post
                        Drum cookin
                        Principal should work on other cookers where you can place the meat above the open coals .


                        Here is a video of a high heat cook on a Stumps Baby. Worth a try.

                        <iframe width="560" height="349" src="http://www.youtube.com/embed/GzGsz_CjODs" frameborder="0" allowfullscreen></iframe>


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                        • #13
                          Originally posted by 44 bbq View Post
                          i did a search but not what i am looking for. Mainly looking for info on the liquid that someone may have used.
                          Beef Broth, apple juice, or Beef Consomme will all work

                          Originally posted by Crewdawg52 View Post
                          This method works also. In fact, it works very well! Tried before and it came out as described.

                          Thx Tim!
                          http://www.theqjoint.com/forum/showt...Brisket-Method
                          The SmokyOkie method is tried and true.
                          Once you go Weber....you never call customer service....

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                          • #14
                            All kinds of ways of getting where you want to go. And all good advice. I do my high temp briskys under a pork butt. Everythings better in pork fat
                            JT

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                            • #15
                              Originally posted by 44 bbq View Post
                              every brisket I have done came out on the dry side. I never foiled a brisket and always did the low and slow method.
                              That could have something to do with it. Long cook time, exposed to heat, low temp, bound to dry it out a bit.

                              Originally posted by 44 bbq View Post
                              I would like to cook it for 2 hrs or so then place in a foil pan, elevated from the liquid and let it finish. just tired of eating dry brisket.
                              Don't get too wrapped around the axle over the "2 hour mark". Cook it til it hits a certain temp -- say 160° or 170° -- then pan it til it's done. Probe tender or fork tender however you determine that it's done for you.

                              Dave
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