Hot and Fast

[AngieAng]

Hi all..been thinking about Hot and Fast Brisket instead of my usual Low and Slow. Anyone tried with success Hot and Fast?

[Ahumadora]

Yep. Nearly every cook. Lifes to short to cook at 225F

[HouseHomey]

Yip

[Spinaker]

Hahahaha, I like that one!

[Mr. Bones]

Yup

[HawkerXP]

Do briskets in my PBC, hot n fast (270s) is how it rocks.

[Troutman]

OK here ya go, Harry Soo did a 14# brisket in under 2 hours...watch and learn

[AngieAng]

Looks dry

[ColonialDawg]

It’s the only way I cook brisket. Start at noon, on the table by 6pm.

[Attjack]

Do it.

[Oak Smoke]

300 degrees, fat side down as a heat shield, I'll bet you don't go back to low and slow.

[AngieAng]

Fat side down....hummmmmmm

[ColonialDawg]

I actually cook mine fat side up.

[smokin fool]

Tried it once with a small piece of brisket, like Old Smoke cooked at 300 but I did flip mine so all 4 sides faced the heat for an hour or so.
Must have came out pretty good, disappeared really fast.

[Michael_in_TX]

Okay, so what is the catch? Shouldn't there be no such thing as a free lunch?

[mountainsmoker]

Yep always cook mine at 275 or a little over. Last 14lb packer took 7+ hrs. Always use a prime one and a 1/4 inch fat cap.

[Steve R.]

By hot and fast, are we talking 300+? Anything under 300 is still low and slow in my book.

[mountainsmoker]

Low 'n slow has always been defined as below 250 to me in any of my BBQ books or in person. But there is always room for friendly debate. LOL

[efincoop]

My best brisket cook ever was Memorial day and I did it following Harry Soo's hot & fast method. IMO starting off with Prime brisket is key.

[JPGators17]

Beautiful, efincoop. What rub got you that perfect bark?

[efincoop]

Thanks JPGators17! I used Meat Church Holy Cow and added a little celery seed to boost the smoke ring.

[Attjack]

I've only done one full packer brisket and I did it hot and fast, but I'm about to do another at the end of the month.

14 pound (untrimmed) prime brisket from Costco ($50)
Dry brined generously 48 hours
Black pepper, celery seed, garlic powder, and onion powder rub
Cooked on Primo XL @ 325
Applewood chunks under Royal Oak lump charcoal
On @ 7:15 am
Water in the drip pan
Spritzed with apple cider vinegar and water
165f @ 10 am wrapped with bone broth
Done by 12 pm
Cambro until dinner time

[Attjack]

Well, it was actually just a tight fitting cooler not a real Cambro.

[JimLinebarger]

Man that looks good!

[Dr. Pepper]

Now that looks moist! I need to try that. With my KBQ needing to be fed every 20-25 min, 12 hour cooks are rough, plus since I don't believe in staying up at night in order to make tomorrow's meal, it leaves no camber time. Nice job!

[ColonialDawg]

Please stop posting pictures, everyone. I’m at work and you are making me hungry. Just knock it off.

[AngieAng]

Thank you everyone for your feed back....I’ll try hot and fast with a small brisket about 300-325 and see how it will turn out. Fingers crossed

[FireMan]

Don’t forget the pics!