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Hot and Fast Brisket


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#21 Patrick C.

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Posted 24 May 2020 - 01:18 PM

Just had some of the leftovers for lunch-  fried up some slices in a skillet with leftover roasted potatoes.  


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#22 Ineedacatscan

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Posted 24 May 2020 - 02:52 PM

Did a rib roast today. 250 until 130 and internal temp.

Looking forward to it. Resting right now.
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#23 TxBrewer

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Posted 25 May 2020 - 09:51 AM

Turned out very good. Only cut the point up since there were only five of us eating. Could have left it on a bit longer to render out some more fat. Will try this method again and see how it goes
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#24 Brian72

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Posted 05 July 2020 - 09:46 AM

Brisket went on 45 minutes ago but I felt lazy and have way to much to do today to mess around with my kettle for smoking so I’m using the *gasp* gasser. Temp steady at 275 and my internal probe reads 92* right now. Gonna baste with a mix of stick fingers sauce and apple cider vinegar.
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#25 Genesee Ted

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Posted 05 July 2020 - 09:48 AM

Late dinner!

#26 Brian72

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Posted 05 July 2020 - 09:50 AM

Late dinner!


I’m hoping if Pats formula pans out well eat around 7ish which is normal for us.
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#27 Genesee Ted

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Posted 05 July 2020 - 09:58 AM

Perfect! I had the Egg cranking all weekend. Chuck roasts, baby backs, venison roast, pizzas

Food and cooking is one of the best parts of life

#28 Matt

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Posted 05 July 2020 - 10:50 AM

I’m hoping if Pats formula pans out well eat around 7ish which is normal for us.


How do you deflate a brisket? :troll:
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#29 TxBrewer

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Posted 05 July 2020 - 11:05 AM

The last two brisket were done hot and fast and was very happy with both.
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#30 Brian72

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Posted 05 July 2020 - 03:32 PM

Man I was really surprised to see how long it took to get from 150-160. Then wrapping it in the foil kinda kicked it into overdrive and got it to 200 fast!

Resting now..
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#31 Brian72

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Posted 05 July 2020 - 04:55 PM

OMFG!
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#32 Ineedacatscan

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Posted 05 July 2020 - 05:01 PM

I’m going to have to try this next time. the flat on my brisket yesterday was super dry. The point end was great. But the flat was really disappointing.

250 for 11hrs then dropped to 225 to stretch the cook out some. Maybe that was the issue.
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#33 Genesee Ted

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Posted 05 July 2020 - 05:03 PM

Brian just gained 4 pounds lol

Sounds like it came out good!

#34 Brian72

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Posted 05 July 2020 - 05:16 PM

The left overs are going to make some great sammiches!
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#35 Mando

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Posted 05 July 2020 - 05:51 PM

This might make me try brisket again.
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#36 Genesee Ted

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Posted 05 July 2020 - 07:18 PM

Do eeeeeet!

#37 pods8

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Posted 05 July 2020 - 09:48 PM

I got a flat I am doing tomorrow this way, we’ll see.
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#38 TxBrewer

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Posted 06 July 2020 - 05:49 AM

The left overs are going to make some great sammiches!


Brisket nachos and brisket chili are two favorite uses for leftovers
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#39 Brian72

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Posted 06 July 2020 - 07:31 AM

Brisket nachos and brisket chili are two favorite uses for leftovers


I was wondering how it would do in tacos.
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#40 TonyBrown

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Posted 06 July 2020 - 07:38 AM

The left overs are going to make some great sammiches!

leftover brisket makes for some of the best breakfast hash you’ll ever have
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