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HOT and FAST brisket

Holy SmokesHoly Smokes Posts: 30
edited November -1 in EggHead Forum
I've heard all the arguments for and against this method. I LOVE my slow and low brisket, but I admit this hot and fast method has me intrigued. I made a slow and low brisket last night on the BGE, puleed it off this afternoon... fired up the grill again for a hot and fast. I'm going to do a side by side comparison...
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Comments

  • Capt FrankCapt Frank Posts: 2,578
    Looking forward to your report :)
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  • BobSBobS Posts: 2,485
    Is this from Myron Mixon's book?
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  • Holy SmokesHoly Smokes Posts: 30
    nope.... using pretty much the same methods. Same Rubs, Same Injections, just cooking at a higher temp for the second one. 350 degrees for this second one
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  • SqueezeSqueeze Posts: 707
    Hot and fast can be done at 275 too....We do them at that temp for competition, along with some foil and good stuff and get amazing results. I like the hot and fast better than slow and low for butts, ribs and briskets.

    -Kevin
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  • asianflavaasianflava Posts: 313
    Is Myron's book out? He told us about it but it wasn't available when I took his class.
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  • Holy SmokesHoly Smokes Posts: 30
    275? with foil? for how long? when do you foil?
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  • transversaltransversal Posts: 719
    Me too.
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  • Holy SmokesHoly Smokes Posts: 30
    asianflava wrote:
    Is Myron's book out? He told us about it but it wasn't available when I took his class.

    http://www.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=lh_ni_t
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  • SqueezeSqueeze Posts: 707
    four hours out of the foil (if it is humid, a little longer), in the foil (with some good stuff) til 200ish or when the thermometer goes in like a hot knife into butter.

    -Kevin
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  • Holy SmokesHoly Smokes Posts: 30
    Squeeze wrote:
    four hours out of the foil (if it is humid, a little longer), in the foil (with some good stuff) til 200ish or when the thermometer goes in like a hot knife into butter.

    -Kevin

    Thanks Kevin... maybe I'll try that next time.
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  • Holy SmokesHoly Smokes Posts: 30
    OK...
    I didn't weigh the packer briskets before I started, but they were probably around a 14 lb brisket.
    Both briskets I used the same rub, and the same injection, both briskets I put water in my grease catch pan to keep a sauna effect in the egg.

    Slow and low I cooked at 210-225 for about 15 hrs until and interal temp of 210 at the thickest part of the flat cut was achieved

    Hot and fast I cooked between 325 - 350 for 8 hrs until an internal temperature of 200 at the thickest part of the flat cut was achieved.


    Hot and Fast
    Pros:
    Done faster
    Nice smoke ring
    Very tender

    Cons:
    THICK bark. Too thick to eat.
    Lacked the juicyness of the slow and low.

    The slow and low, my wife tells me, was the most tender one I've ever made.

    IMG_7140.jpg

    I think the method squeeze mentioned here could help with the reduction of the bark and the drying out of the brisket, so I don't think I'm DONE with hot and fast, however I will not be trying my hot and fast method again.
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  • eggtopiaeggtopia Posts: 73
    Great report. I'd love to be able to do one without having to worry about it over night, but if the results aren't as good it not worth it.
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  • Pompton520Pompton520 Posts: 2
    Wassup Eggtopia! Thanks again for that awesome dinner on Friday... still thinking about those chicken wings!
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