6 Hour Brisket?

[LA Pork Butt]

I found this Thermoworks YouTube Video on a 6 hour brisket https://youtu.be/Wf4fiJDbMcs?si=jkEjDcxyEYrJd-Z7. I almost always separate the point from the flat cooking on my Big Green Egg, so I found this interesting. I have a Wild Fork flat in the freezer, so I think I may give this a try. Anyone try this?

[hoovarmin]

Looking forward to seeing what results you get!

[randy.56]

Tried something similar, was not impressed. but it could have been my cut of brisket, came from Sams-choice. But love test cooks. Used pellet grill, not Egg. Smoke on !

[JeffJ]

I cooked a chuck roast hot and fast one time. It took about 4 hours and was surprisingly good.

[Jerod Broussard]

I've done 5.5hrs with a turkey and a chuck roast in a PBC. Still a brisket.

[bbqLuv]

Thanks for this post. I may have to try Traegerizing a brisket this way.
I watched Tuffy Stone on BBQStars.com. AmazingRibs.com (bbqstars.com)

[LA Pork Butt]

Let me begin by saying the verdict is still out on this cook. Below you will see the pics. I cooked this one on my BGE MiniMax and it took 3 hours and 55 minutes to reach an internal temp of 202. The brisket flat was on the smallish size, and I probably trimmed 1/2 to 3/4 pound of fat.

I am not sure why it cooked quickly other than the close proximity of the meat to the dome on my MiniMax. In retrospect I probably should have gone to 165 before wrapping to get a better set on the bark. I cooked it at 250 which was the temp in the video. In addition, I should have pulled it at 205 and been mor patient checking for prob tender.

It wasn’t as dry as some flats I have cooked and wasn’t as tender as some others. Even though the flat came from Wild Fork I am not sure it was the best cut of flat. I think I would like to try another cook on my MiniMax.
I think I can do better. I want to try one more just like this one and if that one needs improvement I’ll try another with injection. I’ll keep you posted.

[Oak Smoke]

That is fast even for a hot and fast fan like me. From the looks I’d eat it and smile! I like to experiment and appreciate others who do and then let us know how it went. Good luck on your next one.

[fzxdoc]

Wow. Who knew that cooking at 250° is "hot and fast". Me, I never cook below 250°!

Your brisket looks pretty tasty. It's always fun to smoke any part of the brisket, because they can be well behaved or turn on you in a minute depending on the cut. Even the most unsatisfactory outcome can be delicious in chili, tacos, quesadillas, chopped beef sammies, etc., as you well know.

Kathryn

[Jerod Broussard]

6 minute brisket, at least on my end.