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Hot and Fast Brisket


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#41 Patrick C.

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Posted 06 July 2020 - 09:04 AM

I was wondering how it would do in tacos.

 

Fecking awesome.  With a salt and pepper rub, you could probably put it in any style of cooking that uses beef and it would be good.  Anything Mexican or TexMex would be a slam dunk.


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#42 pods8

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Posted 06 July 2020 - 09:12 AM

6-7lb flat on the smoker, start the clock
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#43 Kelly Clarkson Beefs

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Posted 06 July 2020 - 09:46 AM

Did hot and fast yesterday at about 325.  I had it in the smoker about 4 hours, just to get to about 150.  Crutched it and into the oven to 195.  Let it rest in the cooler for a couple hours.  Fecking money.  It was amazing.  I don't get enough practice with brisket, since it's so pricey, but it came out great.


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#44 Brownbeard

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Posted 06 July 2020 - 10:01 AM

I never check a brisket temp until it should be close to done.
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#45 Patrick C.

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Posted 06 July 2020 - 10:20 AM

Did hot and fast yesterday at about 325.  I had it in the smoker about 4 hours, just to get to about 150.  Crutched it and into the oven to 195.  Let it rest in the cooler for a couple hours.  Fecking money.  It was amazing.  I don't get enough practice with brisket, since it's so pricey, but it came out great.

 

Hot and fast seems to be idiot proof.  I may be eating my words (and a dry flat) one day but it hasn't failed me yet, even on a cooker I had never used before.


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#46 TonyBrown

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Posted 06 July 2020 - 10:44 AM

Did hot and fast yesterday at about 325.  I had it in the smoker about 4 hours, just to get to about 150.  Crutched it and into the oven to 195.  Let it rest in the cooler for a couple hours.  Fecking money.  It was amazing.  I don't get enough practice with brisket, since it's so pricey, but it came out great.

i may have to do a hot-n-fast, I didnt dare touch brisket up in IL cuz it was $8-9/lb.  might have to check around here and see if its cheaper.

 

what wood yall smoke wit??


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#47 Matt

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Posted 06 July 2020 - 11:17 AM

I was wondering how it would do in tacos.

Awesome... simmer the meat in stock till falls apart/shredded add Mexican seasoning(or salsa) cook additional 20 minutes, profit


i may have to do a hot-n-fast, I didnt dare touch brisket up in IL cuz it was $8-9/lb.  might have to check around here and see if its cheaper.

 

what wood yall smoke wit??

Oak or Peacan.... I’ve used mesquite too which also tasted good


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#48 TonyBrown

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Posted 06 July 2020 - 11:25 AM

Awesome... simmer the meat in stock till falls apart/shredded add Mexican seasoning(or salsa) cook additional 20 minutes, profit


Oak or Peacan.... I’ve used mesquite too which also tasted good

we have a lot of pee-can here so that's good


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#49 porter

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Posted 06 July 2020 - 11:26 AM

Yeah, pecan is great. That and apple are all I use.
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#50 TonyBrown

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Posted 06 July 2020 - 11:26 AM

pecan is my primary smoke wood


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#51 miccullen

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Posted 06 July 2020 - 11:48 AM

I have a big ass maple tree, so I usually use maple for everything, can't stand hickory.

 

Grapevine is interesting as well as native cottonwood.


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#52 TonyBrown

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Posted 06 July 2020 - 12:04 PM

I would never use hickory for beef, but if you’re gentle with hickory it can be amazing, just easy to get to much of it
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#53 miccullen

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Posted 06 July 2020 - 12:13 PM

I would never use hickory for beef, but if you’re gentle with hickory it can be amazing, just easy to get to much of it

Just burned out on It I guess, and the Maple is a never ending supply.


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#54 TonyBrown

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Posted 06 July 2020 - 12:14 PM

Just burned out on It I guess, and the Maple is a never ending supply.

supply is what has me on pecan, we have piles of it around here, lots of hickory as well.  white oak is an almost never ending supply.


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#55 miccullen

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Posted 06 July 2020 - 12:19 PM

supply is what has me on pecan, we have piles of it around here, lots of hickory as well.  white oak is an almost never ending supply.

My region is dominated by evergreens, we only have 3-4 viable native smoking woods here, Vine Maple, Alder, Cottonwood and Chockcherry. Apple on the other hand is extremely prevalent as well though not native.


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#56 HVB

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Posted 06 July 2020 - 12:21 PM

Just burned out on It I guess, and the Maple is a never ending supply.

Just had a 40 foot maple fall during a storm.  Nothing was damaged and I was thrilled for lots of smoking wood,


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#57 TonyBrown

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Posted 06 July 2020 - 01:16 PM

My region is dominated by evergreens, we only have 3-4 viable native smoking woods here, Vine Maple, Alder, Cottonwood and Chockcherry. Apple on the other hand is extremely prevalent as well though not native.

I will cut down every single cotttonwood I ever find on any of my properties.  you are welcome to come and grab them.  cottonwoods can just fvck right off


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#58 miccullen

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Posted 06 July 2020 - 01:23 PM

I will cut down every single cotttonwood I ever find on any of my properties.  you are welcome to come and grab them.  cottonwoods can just fvck right off

agreed 100% especially in mid june

 

but the local species is an interesting wood for smoking salmon or venison


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#59 pods8

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Posted 06 July 2020 - 02:17 PM

Lol in the hustle of the day... I forgot to actually put smoke wood on, Oops.
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#60 porter

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Posted 06 July 2020 - 02:18 PM

Oh man. So sorry. :(
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