While I'd heard whisperings about this, I hadn't really looked into it until yesterday. Apparently there are people who do their brisket between 325 and 350, for 5-6 hours, and it comes out perfectly fine.
In fact, if you Google "hot and fast brisket method", the very first result is Snake River Farms' hot and fast brisket recipe:
https://www.google.com/?gws_rd=ssl#q...brisket+method
Which uses a drum smoker, but I don't see any reason why the shape of the vessel matters one whit.
As one BBQer wrote at another forum, a brisket is done when it's done, and if you go 325 and it probes like butter, you should take it off, wrap it, and eat it, and not worry about how it got there.
The reason I don't do more brisket is because of scheduling. In my work I don't get two consecutive days off, and it is a lot of trouble to take all that time to either prep and start the cook the night before, or get up at 4AM to have a brisket ready by 7 or 8PM (after trimming, firing up the BGE, reducing the smoke, then wrapping and resting). On the other hand, a good hot and fast cook, which apparently produces good brisket, would be just the thing!
In fact, if you Google "hot and fast brisket method", the very first result is Snake River Farms' hot and fast brisket recipe:
https://www.google.com/?gws_rd=ssl#q...brisket+method
Which uses a drum smoker, but I don't see any reason why the shape of the vessel matters one whit.
As one BBQer wrote at another forum, a brisket is done when it's done, and if you go 325 and it probes like butter, you should take it off, wrap it, and eat it, and not worry about how it got there.
The reason I don't do more brisket is because of scheduling. In my work I don't get two consecutive days off, and it is a lot of trouble to take all that time to either prep and start the cook the night before, or get up at 4AM to have a brisket ready by 7 or 8PM (after trimming, firing up the BGE, reducing the smoke, then wrapping and resting). On the other hand, a good hot and fast cook, which apparently produces good brisket, would be just the thing!
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