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Hot and quick Christmas Brisket

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    Hot and quick Christmas Brisket

    At the prompting of a very good friend, I researched Harry Soo and T-Roy cooks hot and fast method for brisket. The claims were quite shocking: Excellent competition-quality brisket in 5 hours or so.

    I picked up an 11 pound packer at Costco. Christmas eve I rubbed with salt, pepper, and celery seed. 10AM christmas morning I fired up the WSM 22.5, about a bag of coals total, 3/4 chimney to start with the rest set up in the bottom with cherry chunks randomly dispersed in the charcoal briquets. 10:30 AM, Brisket on, pit at 400 F plus a couple, fat cap down, no water pan in the WSM, ambient temp 28F. 12:15 brisket at 160, pull off to wrap (added some red wine in the wrap) and cool the pit. Back on the pit at 12:50, pit temp about 250, held until 4:30 when brisket pulled at 206 F, with great tenderness. Stuck in faux cambro until supper at 6. Boy howdy, this is some kinda brisket. I very much recommend this over getting a fire going at 3AM, tender, juicy, everything one would want in a brisket. Click image for larger version

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ID:	613463 Pics are brisket prior to wrap, and after slicing.

    Cheers!

    #2
    As I say lifes to short to cook at 225f. I cook all mine at 285-325f and dont worry about temp fluctuations. This was cooked christmas eve on a stick burner in 5 hours without even adjusting the air intake.
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      #3
      My very limited brisket experience is also hot and fast. I have a feeling I may never do it any other way.

      Click image for larger version

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        #4
        I've got 2 Double R Ranch choice briskets and one SRF black grade brisket in the freezer. I usually run around 250 normally for everything briskets included. I don't worry about temp flucuations high or low because I figure itaverages out but I may have to try one of the Double R's at average 280 or so. Be nice to shave a few hours off a brisket time if I'm not sacrificing any bark or flavor.

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        • Attjack
          Attjack commented
          Editing a comment
          You may as well go hotter if you're looking to experiment and compare.

        #5
        That does look good enough to eat.

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