Hot and fast Brisket

[dave29]

I have some AZ friends coming over Friday and thought I would try cooking a hot and fast brisket in the Mixon. Never done one before but the thought of another 14 hour cook started me researching recipes. Smoking a Porter road dry aged brisket, 16lbs. I'll do a light trim, inject it with a beef broth/ au jus combo. Slather mustard for a binder and apply my rub all the night before. Will let it sit overnight in the fridge.
Will smoke with apple wood at 300 until internal temp reaches 165 then pull and wrap in butcher paper. Back in the smoker until internal hits 204. Pull then wrap in towels and place in cooler for 90 minutes to rest. Figuring 6 hours in the smoker.
If anyone has hot and fast advice, please let me know
Wish me luck. I'll report back Saturday.

 

[DLC]

Sounds D- Lish!!

post pics….
So the Brisket challenged inmates can follow along




Ive only had 1 out of 7-8 turn out good.

 

[dave29]

Sounds D- Lish!!

post pics….
So the Brisket challenged inmates can follow along




Ive only had 1 out of 7-8 turn out good.

Yikes!!!

 

[Outdrive1]

I feel like smoking a good brisket is an art form. I’ve never been good at, and all the effort it takes is usually a let down for me. I can reverse sear a tritip like no other and not screw it up.

 

[DWC]

Sounds D- Lish!!

post pics….
So the Brisket challenged inmates can follow along




Ive only had 1 out of 7-8 turn out good.

I’m 0-2 on Brisket. 1 bad. 1 inedible

 

[DLC]

I’m 0-2 on Brisket. 1 bad. 1 inedible

Everyone says it’s easy….

mustard and rub

smoke until 165 @ 225 / 250 temp
wrap paper / foil etc

pull at 204 / 208 let rest for 30- 60 minutes wrapped in a towel inside a cooler

ya right !

 

[DLC]

I feel like smoking a good brisket is an art form. I’ve never been good at, and all the effort it takes is usually a let down for me. I can reverse sear a tritip like no other and not screw it up.

Yeppers!

ribs
Rib eye - YUM !
pork
chicken
lamp…

Zippo on Brisket

 

[DLC]

So buying a brisket at -

costco
Smart & Final
major market - kinda gourmet grocery/ non union & has great meat dept & up scale vino
smiths

or is best to go to an actual butcher shop and spend $100 +

costco briskets are $65-90 bucks

 

[Done-it-again]

Did this flat over the weekend. Not much fat in this part so it was little dry like normal. I usually ask for moist brisket at a BBQ place.

The key is timing and the brisket stall is for real. It’s can take many many hours to push through it. I’ll never cook brisket on the same day it’s going to be eaten, I’ll start it the night before. Chances are it will be late.

Still took 9hrs for this one.

 

[WildWilly]

Hot and fast is next on my list to try

 

[Malibuvride07]

I’m 1 for 1 and used this method for the most part. Will say that it was good and everyone liked it but not my jam and why I haven’t tried another one. It came out super moist but more like a roast than the bbq brisket you get at bbq joints. Between the wrap and the cooler all bark had gone soft. Like I said it was good just may not be what you think it will be when done.

 

[dave29]

Everyone says it’s easy….

mustard and rub

smoke until 165 @ 225 / 250 temp
wrap paper / foil etc

pull at 204 / 208 let rest for 30- 60 minutes wrapped in a towel inside a cooler

ya right !

I've been smoking meats for about 30 years. Started with an Outers smoker that was about $35. Only had one bad experience.... with a turkey at Lake San Antonio involving tequila.
No tequila for the hot and fast experiment. Hopefully it will be great.

 

[Zach bash]

I just did one on my large Weber kettle this weekend. Used the same exact method. 6.5 hours. Plus 1 hour wrapped in towel in ice chest. Came out killer.

 

[dave29]

Update on the hot and fast. The head count for Fridays dinner has gone down. Fortunately I found out before I pulled a brisket from the vault. Now going with a 9lb Porter Ranch dry aged whole brisket.
Prepping starts this afternoon.

 

[dave29]

Prepping the meat. It will go inn
the fridge overnight.

 

[dave29]

Meat went on at 8:30am mountain. If you're looking at the 200 temp, the picture was taken at 7am.

 

[DLC]

It’s always a great day when there’s pork, chicken or beef SMOKE in the air !!

 

[Chili Palmer]

I’ve done about 7 or 8 briskets, but never had one turn out that I would call money. They are either too dry or too stringy, kinda like when you cut a corned beef. The points are always good, but they’re such a small portion of the brisket.
I’ve been using tritips, injecting them, cooking them at 250 until they hit 160, then I wrap them with foil and some of the injection juice until they hit about 202. Wrap them in towels or place them in a cooler for about 60-90 minutes. Hit the mark every time. A much better return on the effort than briskets.

 

[dave29]

Before the results, a few pictures.

 

[dave29]

 

[dave29]

First of all, i'm never experimenting with guests coming over for dinner. Too much pressure.
Brisket went on at 8:30am at 300 degrees. It was really cooking too slow. At 12:15pm I upped the temp to 325 because the internal was sitting at 147 and not moving.
Finally at 2:30pm internal was at 160 so I wrapped it in foil. It took until 7:40pm for the internal to hit 201 degrees. I pulled it and let it rest for 2 hours or until 9:30pm. It was super juicy, great bark but, I felt it was a little over. Flavor was spot on.
So it took 11 hours at between 300 and 325 degrees and two hours of rest to smoke a 9 pound brisket.
Would I do it again???? No way. My guests were set to arrive at 5:30pm. Now knowing that the brisket was going to take forever I sent my wife out to buy 6 ribeyes.
We bbq'd the ribeyes, ate, sat and talked and they left before the brisket was done. What was challenging was slicing the meat at about 10pm with mucho vino consumed.
I must tell you that i'm really stumped as to why this took so long. I had two probes in the meat. The only unknown was the fact that the brisket was dry aged. I wonder if that had anything to do with the cook.
There you have it. For me, it's back to low and slow. Had the meat taken 8 or 9 hours, I would do it again but 13 hours for a 9 pounder was too much time and not enough gain.

 

[mash on it]

The stall point is useless information. An internal probe isn't necessary, IMHO. An hour and a quarter (1:15) to an hour and a half (1:30) per pound. Yes, per pound of meat. Works every time.
For a 9 lb brisket, 11.25 hour minimum, and is the point where I'll check temps. But I'll allow for a 13.5 hour smoke. To be done by 5:30pm, grill needs to be going by 3:30 am, minimum. Too early for most.
But I use wood. Cut up with a sawzall, as needed.
And I only watch the bbq temp at the top and bottom of the hour, adding wood as needed.
Sometimes I wrap.
Other times I don't.
The resting is important, hour minimum.

Dan'l

 

[dave29]

The stall point is useless information. An internal probe isn't necessary, IMHO. An hour and a quarter (1:15) to an hour and a half (1:30) per pound. Yes, per pound of meat. Works every time.
For a 9 lb brisket, 11.25 hour minimum, and is the point where I'll check temps. But I'll allow for a 13.5 hour smoke. To be done by 5:30pm, grill needs to be going by 3:30 am, minimum. Too early for most.
But I use wood. Cut up with a sawzall, as needed.
And I only watch the bbq temp at the top and bottom of the hour, adding wood as needed.
Sometimes I wrap.
Other times I don't.
The resting is important, hour minimum.

Dan'l

Dan
You didn't say what temp you're using.
On my normal brisket smokes, I go 250. That's why I was so surprised when I went to 325 and pretty much had the same tine as a 250 cook.

 

[mash on it]

Because it's all wood, 235 to 250. Occasionally I drop the ball and it gets to 225. Wind in the winter can kick up, and might affect the temps. I'll just throw an extra chunk of wood on.

Dan'l