Hot and Fast brisket????

I've heard of brisket done this way before. I have also done fast butts with success. I think your final temp is the key. As long as you hit your desired temp, you should be OK.

And you are right, overnight cooks are fun to talk about and they are great if you have a guru. If you are up 3-4 times each night it can get old.

the smoke ring forms til the meat hits 140 degrees about. you really need a lot of smoking wood with the quick cook, i got a really good smoke ring with the cook, as for flavor, meat picks up smoke flavor all the time its in the cooker and there is smoke present, theres lots of misinfo on the web on that

I have done them hot for about 4 years. In the Egg, the method I like best is starting off at 200°, then ramping up to 325°after a couple of hours. They get pulled off and foiled when they are in the 190°'s and I do a long rest (the first hour or two they are technically still cooking). See my brisket page for the full hot-n-fast details.

To make the smoke ring pop, put a couple of briquettes on your lump when you start the fire.... they have more nitrates than lump does. Or, sprinkle the side opposite the fat cap with Tenderquick for 15 minutes, rinse it well, rest back in the fridge for 1 hour, season and barbecue as normal.

You could stick some foil under the end of the flat. You could also tuck it over one arm of a platesetter toward the front of the egg.

I routinely do overnight cooks sans Guru and get plenty of sleep, rarely if ever getting up to check.

I start the flat at about 250, for 2 hours. Get the temp up to 300 and foil with beef broth and onions for about 2 more. Check the temp. Then finish unfoiled. My flats usually run around 6-7 lbs.

Mike

Do you have a hot and fast butt recipe?

Mike

Thanks, Mike. Pat sent me his recipe and it sounds kinda similar, but I can't seem to find it right now. I'll try it this way.

Do you put on a rub?

Not really. If I cook 275° or lower, I still start off real low for a couple of hours then ramp the temp up.

The few times I tried them at 325 or higher, I noticed the first couple were sort of greasy. I trimmed the fat much closer on the others I tried and liked them much better.

The only problem now is all you see are little red lights and old school cookers with stick burners. A few years back it was a party all night long. I think Mr.Myron was the one that innovated the fast cook and he does show that at his schools. It truly will mess with someone's mind that has never seen it done at a contest when they show up at about five in the morning to get things going.

Poppasam