Brisket done hot and slow?

[Mosca]

Ambling around the internet this morning, I came across yet another list of top BBQ restaurants, this one listing Kerlin's as the author's favorite. In the description of the restaurant is this:

Kerlin smokes its brisket at 400 degrees for 12 hours. The result? A thick black crust encasing tender, succulent meat.

That sounds like the kind of description that would follow a post title, "Help quick, did I ruin my brisket???!!!"

But there are many paths to great BBQ, and I'm fond of pointing out that the only validation required of any technique is the result, and this restaurant is #1 for a guy who ate at 365 places and wrote a book about it.

Does anyone one want to take a crack at explaining this? Meathead ?

[RonB]

Misprint??

[Mosca]

No, the whole quote is:

Operating out of a permanently parked trailer, Kerlin is a husband-and-wife operation with some interesting techniques. As Fugitt notes, most briskets are smoked at between 225 and 250 degrees Fahrenheit for six to 20 hours. Kerlin smokes its brisket at 400 degrees for 12 hours. The result? A thick black crust encasing tender, succulent meat. The restaurant also serves free beer.

[HawkerXP]

Tell me where it is and I'll go check out this claim.................................FREE BEER!

[ribeyeguy]

500 pound briskets?

[Mosca]

Reading on the internet doesn't help, most people who do "hot and fast" are talking 325*. I did find an experiment done by a guy who tried 400*, and he was unhappy with his results.

My thought is that if straight 400* worked, we would have known about it... in fact, if 400* worked we would never use 250* or 225*. There has to be more than just the temperature.

[Mr. Bones]

Ambling around the internet this morning,...

Lovin' th' "Amblin'!
Most often, especial on Sundays, I kin' barely work up a 'Mosey'!

[Huskee]

That's one of those things you read about and scratch your head and go "Huh!". Like the guy who chain smoked 3 packs of cigs a day for 70 years and lived to be 90 and was healthier than anyone else. In either case I don't wanna try it to find out if I'd have the same luck.

[MBMorgan]

Sounds a bit like what the BGE folks refer to as a "turbo cook".

[CosmicMiami]

Was the story published on 4/1?

[Powersmoke_80]

My guess would be they are using a Bi metal thermometer that reads 400 and are actually cooking at 325 deg. Haa Haaa!