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Hot and Fast Brisket Recipe

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    Hot and Fast Brisket Recipe

    Saw this today and thought I'd share. Haven't tried it, but looks good.

    Grilla Grills isn't just the best place to shop for premium-quality grills and smokers. We're also an excellent resource for those who love the art of outdoor cooking

    #2
    I will stick with the old way....low & slow....that's just me

    Comment


      #3
      I guess if your in a hurry. But i love long slow cooks, guess thats why i dont do hamburgers
      .

      Comment


        #4
        275 is "hot & fast"? Au contraire.

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        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          Correct! That's Aaron Franklin's target temp and few if any would classify his Q as "hot & fast".

        • Huskee
          Huskee commented
          Editing a comment
          HorseDoctor Granted if/when my pit hits 275 I think 'uh oh, better tone that down a bit'...but 250-275 is still what I'd call upper end low & slow.

        #5
        Nothing under 350 is really hot and fast for me. Even 325 is, meh.

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          #6
          Originally posted by DWCowles View Post
          I will stick with the old way....low & slow....that's just me
          Only in your big rig do you go hot & fast. Nnnnyyyyyeeerrrrrm! There he goes.

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            #7
            AS others have said, if this is "Hot and Fast" I've been doing "Hot and Fast" the whole time. Gimme a break. Hot and Fast is 350 F or up. Same as Jerod even 325 F is half way there.

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              #8
              Off the smoker in 6 hours would be WAY faster than I've ever gotten them done. Have the rest of you that are saying "that's how you always have done it" had similar cook times?

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                #9
                Not me Dr ROK maybe some of the PBCers

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                  #10
                  Hmmm... I smoke everything at 225°. I bake chicken and turkey at higher temperatures though just because of the skin.

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                    #11
                    I got a brisket done in the PBC in 5.5 hours, barked up, none of this early wrapping crap. I purposely let it rest at least 3+ hours. It was cooked with a turkey and a chuck roast and the barrel was blazing so much I pretty much burnt the legs (in my opinion) on the turkey (I cut the legs off the brisket and chuck roast ), but the folks I cooked it for said the legs were the best part, go figure.

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                      #12
                      I had a brisket get done in a little more than 6 hrs when I was still learning my Old Country Over/Under contraption. No stall whatsoever. I had calibrated the dial thermometers, or so I thought, a couple of cooks prior. Turns out, those thermometers are only useful for plugging the holes in the door. The meat came out ok, but definitely not the quality I was used to.

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