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Really Fast Brisket

TheLazyCTheLazyC Posts: 87
edited 10:19PM in EggHead Forum
I bought a 16# brisket to smoke over the the extended weekend. On Sunday my wife said she invited "everyone" over to eat tonight. Then I explained that it was a 12 - 15 hour process. Anyway long story short.

At 12:30 I pulled the brisket from the fridge, loaded up the XLBGE with lump, start the fire and trimmed and coated the brisket with yellow mustard and my homemade rub, it hit the egg around 1:00 and I it was close to 1:30 before it actually got up to my target temp of 350 degrees. Around 6:00 it was 197 - 210 degrees and I pulled it, double wrapped in foil and then towel and placed in cooler.

It only rested for about 45 minutes before they were ready to sit down so I carved it up and it was on the money.

I really could not tell any differance from my overnight low and slow cooks. Will diffently try again.


  • Spring ChickenSpring Chicken Posts: 9,693
    I'm convinced that foiling makes up for time and helps to retain / re-absorbe the drippings.

    Spring "Foiled Again" Chicken
    Spring Texas USA
  • vidalia1vidalia1 Posts: 7,091
    Yep I do my brisket, butts & ribs the "fast" method. Everybody loves them and it doesn't take forever... ;)
  • NibbleMeThisNibbleMeThis Posts: 2,252
    A lot of people on the BBQ Brethren forum swear by high temp briskets and say the same thing as you about no difference.
  • MickeyMickey Posts: 16,266
    Kim is 350 your temp as well?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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