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Hot and Fast Brisket


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#1 Patrick C.

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Posted 20 May 2020 - 08:29 PM

I don't know if I'll ever do low and slow again.  Did a prime brisket from Costco for dinner tonight, with just salt and pepper for the rub.  Put it on the UDS at 11:00 at ~300, foiled around 1:30 at 160F internal.  Came back from running the trails behind the house at 3:30- it read 210F and the probe slid in with no resistance.  Put it in the cooler until 7:00, and it may be the best I've ever made.  Forget starting the fire at midnight!


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#2 TonyBrown

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Posted 20 May 2020 - 08:37 PM

Newsletter??
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#3 TxBrewer

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Posted 20 May 2020 - 08:57 PM

Wife picked up a brisket for me to smoke this weekend, may use this method
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#4 Genesee Ted

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Posted 20 May 2020 - 09:00 PM

Interesting I’m not familiar with this method

#5 Patrick C.

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Posted 20 May 2020 - 09:55 PM

More info- https://www.snakeriv...ot-fast-brisket

 

Probably doesn't make much difference what type of smoker you use, since it is only on the smoker un-wrapped for a couple of hours.  Previous low and slow briskets had a better smoke ring, but always had a dried out flat.  


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#6 Brownbeard

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Posted 20 May 2020 - 10:25 PM

I cook brisket and pork butts between 275 and 300.
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#7 idajack

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Posted 21 May 2020 - 12:17 AM

I cook brisket and pork butts between 275 and 300.

This
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#8 DuncanDad

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Posted 21 May 2020 - 03:57 AM

I just finished the Aaron Franklin Master Class on Texas Style BBQ. Basically, it was a class on advertising for his offset smokers, I felt.


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#9 HVB

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Posted 21 May 2020 - 04:55 AM

I cook brisket and pork butts between 275 and 300.

Same for me.  That is where my smokers run best so I do not bother to fight it.

 

ETA:

 

I saw this method on a BBQ forum years ago and gave it a try and have not looked back.

 

BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


Edited by HVB, 21 May 2020 - 04:56 AM.

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#10 Beejus McReejus

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Posted 21 May 2020 - 06:39 AM

My FIL had an Orion cooker that he fufkin loved.  I think he wore it out and needs to buy a new one, but it's like a convection oven/smoker, in how it cooks. It "smokes" stuff super fast.  Some stuff turns out well on it and some things I think should have been done on a conventional smoker.  I think he could knock out a pork shoulder in a few hours, so probably the same for brisket.


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#11 Mando

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Posted 21 May 2020 - 07:00 AM

Have any of your switched from sub 250f to this higher temp and compared the results?
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#12 Genesee Ted

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Posted 21 May 2020 - 07:03 AM

I feel like I’ve noticed a convection effect with the Big Green Egg too. I’ve had shoulders finish in 3-4 hours even at 225-250

#13 orudis

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Posted 21 May 2020 - 08:21 AM

May God have mercy on your soul.
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#14 Augie91

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Posted 21 May 2020 - 08:25 AM

Welcome to the Dark Side.


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#15 TxBrewer

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Posted 21 May 2020 - 08:37 AM

Have any of your switched from sub 250f to this higher temp and compared the results?

I am going to try it this weekend, always smoke em at 250 going to set mine at 300 and let it run


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#16 TxBrewer

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Posted 24 May 2020 - 09:48 AM

Brisket is on the smoker @380. Will see how this method works
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#17 Brownbeard

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Posted 24 May 2020 - 10:29 AM

Have any of your switched from sub 250f to this higher temp and compared the results?

Me. I think the meat is better at higher temperatures. I won't go back.

Brisket is on the smoker @380. Will see how this method works

I usually stick to 300.
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#18 TxBrewer

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Posted 24 May 2020 - 12:20 PM

Me. I think the meat is better at higher temperatures. I won't go back.
I usually stick to 300.


Typo 280
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#19 idajack

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Posted 24 May 2020 - 01:09 PM

Me. I think the meat is better at higher temperatures. I won't go back.
I usually stick to 300.

I’m in full agreement with brownie, I don’t crutch either.
I’ll get a bit twitchy if it climbs over 325, those are temps at the grate and not off the barely trustworthy indicator thermos on the lid of any cooker.
In my offset reverse flow rig I can balance the temps left to right by raising and lowering the trailer tongue and playing the dampers. I will run one probe on either end of the cooking surface to monitor the balance.
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#20 Brownbeard

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Posted 24 May 2020 - 01:14 PM

Typo 280

Perfect.
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