High Heat- Fast Brisket Cook...

EazyE

Just curious if any of you have ever tried this. I got this from another forum(Komodo Kamado) and I actually had pretty good results from it, and the brisket cooked much faster. Did I just get lucky, or have any have you  folks tried this? I plan to do this again on my next brisket. I might add that when I wrapped mine in foil, I put some honey in with the brisket, and I think that seems to help as well! Here is a copy of the text from the the other forum:

"It is accepted barbecue gospel that the correct way to cook a brisket is
at a low temperature for a long time, so called "low and slow". Recent
experience by a number of barbecuers, and competition barbecuers at
that, suggests otherwise. The high temperature, fast cook method is
simple, and produces outstanding results, including first place
competition wins. Here is the method:

Prepare your brisket with
the rubs and or injections of your choice. Cook indirect on a fire
between 300 to 350 degrees. Fat cap up or down, your preference, I don't
think it matters. The colder the meat is to start, the longer time it
will spend in the smoke, enhancing the smoke ring and bark. When the
internal meat temperature reaches 160 to 170, wrap the brisket tightly
in foil. This will occur roughly at the two hour mark. One hour later,
begin checking the brisket for tenderness, and at half hour intervals
thereafter. Continue cooking until the brisket is very tender when
probed with a sharp probe such as a skewer, fork, ice pick or similar
object. Do not poke the probe all the way through so as to puncture the
bottom foil, you will lose all your juice! Do probe in several spots. Do
not use a specific finish temperature. In fact, it is advisable to
remove the meat temperature probe after foiling and stop monitoring the
meat temperature. When tender, remove from the fire and rest according
to your preference. Some people prefer wrapping in towels and resting in
a cooler, or ice chest. Others prefer a rapid cool down in the
refrigerator. Or, you may hold in a warm oven if you like. Although
foiling has generally been considered unnecessary in ceramic cookers, it
has a function other than to simply prevent moisture loss. It enhances
the tenderization of the meat, most likely by accelerating the breakdown
of the muscle fiber proteins. Also, if you foil properly, you will
likely collect several cups of juice in the foil to use later for
various purposes. This, in a nutshell, is the high temperature/ fast
cook method for brisket. Typical times to completion are four hours,
more or less.

You can also do a hybrid method, combining lower and/
or higher temperatures before and after foiling, to suit your time
needs. For example, you could start the cook at 200 or 225, and go do
something else for a few hours, then come back and check on the meat. Or
vice versa, start hotter and finish lower. The key is to foil the
brisket when it reaches the 160 or 170 degree point. Although a low and
slow brisket cook is certainly an excellent method, it is not necessary.
The fast/hot method does require you to stay around and monitor the
cook, so a low and slow does offer the benefit of allowing you to leave
for quite some time. Use whichever method suits your time needs, or
hybridize!"

ChokeOnSmoke

I did my first hot and fast this past summer.  Didn't turn out very good.  Tougher and different texture than any other brisket I've done.  Having said that, I can't be sure it was the cooking technique or just a tough brisket.  I'll probably give it another shot to see if I can get a good result.

EazyE

Thanks Choke for the feedback. He had lots of replies on that thread of many that tried it and loved it, so it must work out okay most of the time.

EazyE

Only one reply? Has anyone else ever tried this?

travisstrick

I did it by accident one time. 12 lb'er in about 5 hours. It was as good as any I've had.

mwilbanks

Going to try it this weekend. I'll post the results!

walleyv

I've got a 8 lb one in the fridge.  I was going to do a low and slow cook but now I think I will give this a try.  Thanks Eazy.

flatsdude

First post here! Cooked this at work yesterday for the staff at Travel Country in Altamonte Springs, Florida. Used an extra large Egg...DUDE! My first attempt with a brisket, and not much time to cook. Turned out in five hours...nailed it. Thanks for posting this recipe. I added a half cup of coffee in the foil after the first 2.5 hours cook.