Myron Mixon's brisket cook - hot and fast

[GolfGeezer]

Harry Soo has been hot-and-fast briskets for quite a while, even for competitions. Lots of YouTube videos on it. I don't have the kinds of cookers these folks use (not ready to try it on my MAK), so I can't say it is good or not.

12 Brisket Fundamentals Hot n Fast Competition BBQ | Barbecue Champion Harry Soo SlapYoDaddyBBQ.com (youtube.com)

[Johnny Booth]

I like Harry Soo, he uses kettles, drums, and other simple cookers and smokers. Gets results too. Crazy that he uses CAMPBELL’s. I would not have guessed that.

[Skinsfan1311]

I didn't watch the video...but the last couple packers that I've done are hot and fast and I will never go back to low and slow for briskets. Note that I only do a few a year, so I always use Prime. Not sure what the results would be for Choice.

Here are the details for an 18.5lb Prime packer from Costco. I believe it was ~ 16lbs trimmed. The cook was on an 18" WSM

B&B briquettes and a couple chunks of pecan and some freshly cut cherry wood, buried in the charcoal.
~350° - 365° at the grate. Fat-side down.
After it hit 170°, in the flat, I wasn't happy with the bark, so I let go to 175°, and the bark was set. I'm thinking it was about 5 hrs into the cook.

After that, I stuck it in a tightly covered Al pan, (fat-side up), with a couple healthy dollops of beef tallow, (that I rendered the day before after trimming), in the bottom of the pan.

No injection. Dry brined the day before w/Kosher salt and used Meatheads BBBR right before I put it on the smoker.

7 hrs cook time. 2 hrs rest

The 2nd pic is the fat-side and the lighter spot is where I had a chunk of wood to drape the brisket over so I could wedge it into the smoker

[randy.56]

Your bark looks much better than mine did. next time I'll leave uncovered much longer.

[Skinsfan1311]

randy.56 the bark never seems to set for me, (on most cooks anyway), until the temps hits 175° I've also found that there is little, to no, stall with hot and fast.