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).
Occupation:
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.🙂
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