I've been hesitant to pull the trigger and cook a full packer brisket on my RecTec. For some reason I always balk at the amount of time it would take. Anyway, while whiling away time cruising YouTube reviewing various grilling techniques I watched one on cooking a five hour packer: two hours at 400 and three at 325-350. I'm a dedicated backyard BBQ guy with no aspirations of achieving tournament quality stuff: my family and friends are always happy with what I make. Chicken, turkey, pork butt, ribs, etc have been done on my RecTec, Weber Kettle and Weber Genesis. Brisket is my last remaining territory to be explored.
Anyway, anyone out there used Fast and Hot for brisket? If it's 80% of the taste of Low and Slow I might just try it.
Don't really know how to advise because I haven't tried it. But I tend to be adventurous, so probably will at some point. Make sure your packer is choice or better. If you can get certified Black Angus, you're probably golden!
I'm sure more qualified members will be along shortly.
I’ve done one on a Bid Green Egg. Injected with beef broth. Cooked at 250 for an hour. Slowly brought the temp up to 300 and finished the cook at 300. Didn’t wrap and it took about 6 hours. Use any grade brisket above select. Not competition quality, but good.
I did my first hot and fast brisket a couple weeks ago on my Traeger. Prime packer from Costco. Ran it @ 325° the whole time with the amazen tube to provide extra smoke. Wrapped in a foil pan with beef broth around 165°. I pulled when the flat got to 206° and let it rest in the cooler for 3 hours. I've only cooked a dozen or so briskets but it was definitely my best. Going to try it again to make sure it wasn't luck!
I just picked up the same type brisket a couple days ago...and am planning on cooking it this way on Thursday night/Friday! Glad to hear yours turned out great!
Last Friday I cooked a chuckie hot and fast. I lit 15 briquettes and put them on top of a bed of lump in my 14.5 WSM. I cooked it top rack with all of the vents wide open and with the bowl removed and flipped it at the 1.5 hour mark. I pulled it just before it reached 200 internal. It wasn't quite as moist a slow-cooked chuck but I was cubing it for chili so I wasn't concerned about that. I would experiment with a smaller piece of meat first before going with a full packer.
I had the same experience with hot 'n fast chuckie cook. I smoked one hot n fast at 325° in the WSCGC and the other at my usual 275° PBC temp. The PBC one (lower temp longer time) won hands down. The hot 'n fast one was not as juicy.
Thanks for the comment and the pic. That's the price one pays for computer controlled temperature on a 35 degree day. No question the pellet smoker has a different, milder flavor. And that brisket looks great.
I'm planning on doing one on Friday using this method. Typically I've done the "low and slow" for all my other ones. Question for you pitmasters - do you dry brine or inject when doing it hot-and-fast? Was thinking about dry brining starting today, but worried about the saltiness with the rubs (going to use Black Ops & Harry Soo's All purpose).
I inject The high temp process is intense, extra moisture really helps
By the way the better the grade the better the result for sure
Big select grade briskets have not been that great for me going hot and fast
We use Prime Brandt or Snake River Wagyu
I use grass fed as that is all there is here. Don't inject and usually don't have time to dry brine before tossing it in the pit. Use lots of water if using a wood fired pit.
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