Let me start here, I have had great success with recipes from Adrenaline Barbecue. They've worked. I have no reason to believe this one won't. However, it seems to turn my understanding of things upside down:
Seems to be a thing now, I've seen a bunch of YouTube vids from people doing hot 'n' fast on everything from kettles to WSM to kamodos. I think you give up bark, since you have to wrap, but it seems to work.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
For those who don't think you can get a good bark with this method, I took this screen shot from the video linked above. Looks pretty outstanding to me.
That is a stellar looking bark. I just have never been able to get that kind of bark without letting it go lower and slower for a longer time. Maybe it's me.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
The wrap is to get past the stall faster, though when cooking at 400 degrees I doubt that is necessary. He probably had the bark as dark as he wanted it and wrapped to prevent it from getting any darker. David Parrish is the handsome gentleman in the video.
I haven’t done a brisket that hot before, but when running hotter (did my last brisket at 275°+) You definitely need a well stocked water pan. If the air isn’t moist those temps will dry out a hunk of flesh faster than you can grab your thermopen!
I want to try my next brisket at ~300°F...if I can get it tender and have the bark I want in less time...
Finally, at 400°F a crutch would be unnecessary, as it’s hot enough to avoid the stall.
I have cooked a couple at 300 following Chris Groves recipe in his book the Kamado Smoker and Grill Cookbook. They turned out just fine, but I think low and slow is a tad better.
texastweeter Sounds like your'e too dry. Drink more Crown Royal while cooking should solve the problem. Was chatting with one of Tuffy Stones team guys last week and he is also a hot n fast guy.
Ahumadora Low hooch consumption is very rarely an issue for me. Do you do anything different on a hot and fast cook vs one at say, 225°? I nail my cooks at that lower temp, but being able to crank one out much faster is appealing at times.
Only thing digital I use is a thermapen in the last part of the cook or to get an idea of the time line when it will be done.
Throw in the pit when the meat is real cold 325F + until has good color then wrap until done
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I followed the Harry Soo method which I have also heard referred to as the 3-2-1 method. That calls for a cook temp around 375 if I recall. I did it that way in my Vision Kamado using a 14lb prime brisket and it was the best brisket I ever made and had great bark!
my 2 senses worth. Doesn’t that take the true meaning of bbq away? The true meaning of how our great ancestors did it?
Not saying it’s bad but to carry on a tradition that our fellow cave people (political correctness I believe) did.
So there's only "one true way" to bbq -- the way the "old guys" did it? If so, start digging a pit and throw away your Thermapen. And fugeddabout graded Prime meat. It's very likely that pitmasters have always "made do" and adapted methods and tools to best fit their circumstances and the meat available to them. It's my guess that the "hot and fast" method being discussed here is the reinvention of an old wheel.
That video is amazing. One BIG difference between your style and American style? In the U.S. we trim our beef to the point of no flavor. Your video takes me back 50 years to my grandparents farm. Germans who did their own butchering-and it looks like they butchered like you guys butcher. Fat is FLAVOR and we've lost that concept in our style of cooking
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