275°
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I injected with beef broth and placed the brisket on when I had clean smoke at 250 for the 1st hour to take on some smoke. Then I slowly brought the temp up to 300 cooking to an internal temp of 195. I mopped it every 90 minutes. The cook took about six hours.Comment
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Aaron Franklin cooks at 275 - "If I have a favorite temperature—other than 98.6°F and 75°F and sunny—it’s got to be 275°F. This is my reference point, my safe place, when it comes to the ideal temperature for a cook."
If it's good enough for him, it's good enough for me.
On 225, he says "But it’s not just that that’s a little too slow for me (which it is). Keeping things at 275°F is ideal because it allows brisket to form a good bark while still rendering properly on the inside."
Oh crap, my pork butt is in a 261F smoker! PANIC... Wait... BEER!Last edited by rickgregory; July 2, 2019, 12:02 PM.Comment
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Well...I tried the hot and fast..it was on for 4 hours but still not tender enough. Trial #2 will take it 5-6 hours. Thanks everyone for your comments. The pics are end to beginning....my badAttached FilesComment
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I'm doing one hot and fast in the morning. I hope it turns out as well as the last one I did.
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Can I use butcher paper to wrap doing the hot and fast method or is foil best?Comment
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3 hour and 45 minute brisket in a Pit Barrel Cooker.
For those of you that are not familiar with a Pit Barrel Cooker, it's pretty much a set it and forget it deal. There is an intake flapper above the bottom rim of the barrel that you pre-set to your cooking altitude. Just below the top rim of the barrel are four small holes to let the heat escape. these holes are, by design, mostly restricted by two rebars that fit into the holes and that are used as supports to hang cooking meat. The cooker is designed to operate, on its own, from around 275° to around 320° depending on ambient temperature and how well you paid attention to the charcoal lighting instructions. Believe me, follow the directions exactly or you're going to have a VERY hot and fast cook. Minor temp control can be attempted by decreasing the intake opening and/or stuffing foil into two of the diagonal holes that hold the rebar, but if you're at an altitude of sea level to 2,000 feet, the intake opening is maybe a pencil width. If you watch the videos of Noah, the designer of the cooker, you'll notice he NEVER uses a pit temp thermometer even though he endorses ThermoWorks. He just trusts his design.
For me, this was a redemption brisket because the first one I cooked was such a disaster. Here's what went down:
I trimmed an 11 lb prime brisket down to probably 8 or 9 lbs, injected it with KosmosQ Reserve Blend and Moisture Magic dissolved in water, and dry brined it with Kosher Salt over night.
Removed from the refrigerator 2 hours before cook time and seasoned it with Killer Hogs AP Rub and KosmoQ's Cow Cover.
Started the cook on the Pit Barrel Cooker at 0930 using Kingsdford Blue, 2 chunks of Red Oak and a chunk of Hickory, buried under the briquets as Harry Soo suggests. The brisket was cooked hanging on hooks, flat end toward the charcoal. Outside temperature in AZ was 104° in the shade of the overhang where the PBC is located.
Internal temp at 1 hour was 134° - spritzed with apple juice.
Pit temp between 280-315°
Internal temp at 2 hours was 153° - spritzed - looked beautiful
Pit temp 300-315°
Hit 160° internal at 2 hours and 30 minutes - pulled the brisket, took out the hooks, and wrapped it in foil, pouring the leftover injection liquid over the brisket. Put it back on the PBC, using the grill grate.
At 3 hours and 45 minutes internal temp was 203° - pulled it, wrapped the foil package
in towels and placed in a cooler. The brisket was still firm feeling when I removed it from the cooker.
Removed the meat from the faux cambro after 3 1/2 hours. When I lifted the brisket out of the foil onto the cutting board it felt like it was going to come apart in my hands. Started slicing at the end of the flat which had been closest to the coals in the PBC. The bark was black but even the first slice was moist and tender, and that's the way it was throughout the entire flat. There were 4 of us gathered around the cutting board, a couple who are our best friends and my wife and I. My friends started picking slices off the board with their fingers and exclaiming at the great flavor. My wife, who is Thai and not a big beef eater was also eagerly chowing down. The point was even more tender and juicy and it tasted like heaven, and that's what ended up on our dinner plates. During the meal, my friend kept saying that he'd never tasted brisket this good and his wife said she thought it was more tender than a ribeye.
Previous to this, because my first attempt at brisket was such a disaster, I couldn't understand why brisket seemed to be the Holy Grail of the BBQ community, but after tasting the result of today's cook, I can see why.
I firmly believe that the Pit Barrel Cooker is idiot proof. This was my 4th cook on the PBC, chicken twice, pork spareribs, and this brisket, and all have beautifully done and very moist. I'm a retired airline pilot and it's very hard for me not to want to monitor temperatures because that's what I've been doing all my life, but with the Pit Barrel Cooker, I just might have to give that up...maybe.Last edited by AZ Fogey; July 1, 2019, 12:00 PM. Reason: Added outside temp because it may have affected cooking time.Comment
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This took exactly 5 hours at 325f.
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Although cooking brisket hot and fast certainly works, my only issue is bark formation. Everyone I've seen in these examples looks delicious and tender but the bark just isn't there for my liking. I have moved into the 275-285* camp and generally get the meat off in 6 hours and cambro for 2 hours. I want that deep, rich dalmatian bark, that makes a brisket for me. Not knocking anyone's brisket, just not in that big a hurry when I cook one.
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I'm with you on the importance of bark. I haven't tried hot & fast brisket yet, but am wet aging a 12.8lb prime one for hanging on my PBC on the 30th. PBC being what it is my temps will start ~330 but should fall to ~275 after an hour or so. I hope to keep it there and get the bark I want and only wrap if I need to hurry it along for dinner @ 6pm. I plan to use the Black Ops rub which I think you've got some experience with. Anxious-parents are coming for my bday and they are excited for it!
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FWIW, I did a test of a chuckie smoked hot and fast at 325ish in my WSCGC and another smoked at the same time in my PBC at 275°F. The PBC chuckie won hands down for tenderness and juiciness.
KathrynComment
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Here’s the skinny on hot and fast brisket. I didn’t read every single post prior, here’s what I do.
While raw I separate the flat from the point. Season to taste
Set my wsm (dry with foil lined water pan) with guru to 325
place on top grate (unless it’s a ridiculous size both cuts should fit on one rack).
cook for one hour on each side before wrapping.
I wrap wrap in three layers of heavy foil. In foil I use about a cup of Beef broth and half cup of Andrea’s steak sauce. (If you are unfamiliar with Andreas, you can just use whatever, or skip it altogether. When I tell people it has steak sauce some people are apprehensive. If you use a robust rub, like the big bad beef rub, or heavy Dalmatian rub, the steak sauce blends well.)
cook wrapped and check temp AND tenderness at an hour and a half. Usually it’s done by then, but a stubborn piece of meat might want more time.
Im looking for about 205 AND super tender.
I sell out every time I make this.
Let us us know what you end up doing.Comment
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My bark turned out pretty well.Originally posted by Troutman View PostAlthough cooking brisket hot and fast certainly works, my only issue is bark formation. Everyone I've seen in these examples looks delicious and tender but the bark just isn't there for my liking. I have moved into the 275-285* camp and generally get the meat off in 6 hours and cambro for 2 hours. I want that deep, rich dalmatian bark, that makes a brisket for me. Not knocking anyone's brisket, just not in that big a hurry when I cook one.
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That dome thermometer might be your issue. Those are useless. Get a Maverick etc or at least use a Thermapen or other instant read to check the meat.Originally posted by AngieAng View PostComment
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AngieAng But if you are trying to cook hot and fast and your dome temp is giving you a false reading then you aren't really cooking as hot as you think. I cooked that brisket at 325 and did not go by the dome thermometer. It actually read a little lower than what my grate temp was actually at.
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Gotcha....I’ll get another temp for grate and see how that works out. Will be doing it again this weekendComment
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