Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW RECIPE - Hot & Fast 6-Hour Brisket!
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Hot & Fast 6-Hour Brisket, by Chef & Scientist Chris Young
Many people avoid smoking brisket because who wants to babysit meat for 16+ hours? This hot and fast brisket recipe from Chef Chris Young is ready in just 6 hours.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This is a great article and video. It’s not SVQ, but cooking the brisket in the way he does then going back to the smoke reminds me of SVQ.
Just a cool way to see a brisket cooked. I haven’t come close to cooking a brisket in 6 hours, I think the fastest I’ve cooked one is 9-10 hours with 275* in my Smokin-It Smoker. So fun to see this method and science behind his cook!
and the Top Gun reference….that makes it even better!
Might as well just boil it.... Kidding of course! Love what Chris does and love learning from his videos! Can't wait to try this someday when brisket prices break orbit.
That's a pretty neat technique. Might try it one day. I smoke the briskets I cook between 300 and 325 degrees from start to finish and cooking time takes about 5 or 6 hours, then it rests for at least 1 hour, preferably longer.
I’ve got the time for the low and slow which to me means running around 275. However I understand wanting a method to speed things up as an alternative. Still, while I personally don’t drink, I’m afraid this might seriously cut into the beer drinking time allowed for those members using the low and slow method.
This is not a negative comment because I too am fascinated by the research that goes into any of Chris’s method. Ask me about my instant pot method for making stock from store rotisserie chicken.🙂
Please forgive the necro-post, but I have to share this. I have had a small brisket festering in the fridge that I don't normally buy, due to most of the reasons detailed above. Just for kicks I decided to try out this method for a family lunch, so no pressure.
I have developed a distaste for early mornings since retiring, so to increase the risk of failure I decided to do the steaming part the day before. Then refridgerate it overnight and run it over the offset, starting at a respectable time on the day.
Fear of failure was very present, so I had a kilo of snags in the fridge as a back stop if I created a meteorite (again).
Around 3 hours into the smoke and about 190F I probed it and it felt nice and soft. I left it until it pushed to 200F, wrapped and rested an hour.
The result was the best brisket I have ever managed to make edible. Guests made all the right noises, even my very-hard-to-impress son gave it both thumbs up. Of course it had all disappeared before I thought to take any pix, sorry.
Give it a crack, I highly recommend this process for the time poor among us. IMHO, what matters is the result, not necessarily how you get there.
I’ve been a vocal advocate of 300 F hot fast brisket for quite some time. That’s about right at 6 to 6.5 hours. Like all of us I continue to refine the technique even after doing it for over 10 years. Surprisingly even select grade briskets respond well to hot and fast.
I read an interview with Ali Clem of La Barbecue in Austin. Early on, she cooked with John Mueller. She said his brisket was very hot and fast, like 350* and above.
My Franklin offset is the only cooker I put brisket on. It runs between 275* and 300* , occasionally going over 300*. That's the sweet spot for the cooker. It makes great brisket.
Excellent video. Maybe this would help me. My boiling point of water is 196F, so I always pull my brisket just over 190 because evaporation will just dry it out. I'm not getting the benefit of rendering because of the lower temps I believe. By steaming I would be able to get increased internal temperature without drying out. I've never been satisfied with my brisket. I'm also thinking about this for a chuck roast.
Yessir, 'Ol Chris is a meatinist fer sure. I remember when this vid first came out. Might actually git me to tryin another brisket. It's been years cuz of the size and there was a time it was a bit much fer one person. Yah I know, I coulda invited over a bunch but was not motyvated to do so.
Gracias Huskee!
I was going to try that Friday but chickened out. Kind of glad I did because the one I did was probably the best one ever. Learned about holding them longer and probably got a good piece of meat. I know a lot of you spoke about you can cook as you always do but sometimes it just don't turn out. That Black Angus brisket must have been one of the good ones as I am not that skilled with briskets.
Weber Smoky Mountain 18” and 22”
Weber Smoque XL w/ front and side folding tables
Weber Genesis E-430 (came with the frame kit).
DigiQ fan controller (WSM 22” has the attachment)
Turkey fryer (2)
Maverick ET-732 (2)
Char-Broil Big Easy Oil-less Turkey Fryer, Bunk Basket (2)
SouthwestDisc 18" Cooking Disc
I’m making two briskets for a coworker’s retirement party on Wednesday. This is tempting due to the time but I'm too chicken to do it for this occasion. I'd like to try it though on a more routine occasion.
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