Hot & Fast Select Brisket Test.

SGH

Time to let it rest and settle in.

SGH

To be a hot and fast test I was pretty pleased with the out come.

SGH

@‌The Cen-Tex Smoker
I think we are going to be ok running the hot and fast method brother Tex. I'm pleased with the out come. I think it's good enough that no one will complain. I hope

SGH

Brother Tex. I also can now say that the massive water pans and the extremely high humidity helped the meat to absorb more smoke without question or doubt even with the very high cook temps. I think that it's the key to success when cooking at extremely high temps.

nolaegghead

@SGH - whew....took me a while to read all this.  Brother, that's a hell of a night of cooking...or day.  Everything looks delicious.  I can't believe you only ate one of the steaks, though.  

nolaegghead

My thoughts on humidity are - you use a lot of heat creating it, and it helps with the smoke at low temps.  When you have hot meat and a hot oven, the vapor pressure of the water in the meat is so high, humidity doesn't make any difference outside of a commercial steamer.  One question - how did you manage using a sling psychrometer without opening the door?  Anyway, your plan sounds excellent to me.  You don't need the water creating cold spots at the end of the cook, and lowering the overall heat, and the humidity at the high temps doesn't really benefit the smoke or texture.

SGH

@nolaegghead‌
Glad you liked it brother. I think you know that I ate them both my friend!

SGH

@nolaegghead‌
The sling psychrometer was not used. I have a sling psychrometer that I use at work for checking environmentals before coating is applied. For cooking i drop a digital meter in the exhaust stack with a wire. Pretty simple. Honest answer. How about the brisket? Thumbs up or down?

nolaegghead

@SGH - Thumbs up all the way man.  Thumbs up!  

SGH

@nolaegghead‌
Thank you my brother.

Hunter1881

After a 12 hour shift and having recently ate, this thread makes me hungry. Amazing looking steaks and brisket.

SGH

@Hunter1881‌
Thank you my friend. Those 12+ hour shifts are a nightmare. I can sympathize.

pescadorzih

Looks damn good, SGH!
Where are the sliced pics?
Thanks for doing this test run and including all of us in the whole run procedure. A very learning experience.
I've learned a lot in the short time I've been an egger, from everyone on this site.

GlennM

Did you eat any? Looks fantastic but we should have a pic of it sliced? Maybe you are too full to try it?

yzzi

You should try rigging up a cold mist humidifier to pump some humidity in there so you don't have to use so much energy heating up pans of water. Plus you'll get fine control over it as well. Really impressive cook, now how do you plan on that much humidity in the egg?

SGH

@pescadorzih‌ @GlennM‌ @yzzi‌
Thank y'all for the kind words and compliments my friends.
As far as maintaining a high humidity on the egg I'm not going to concern myself with it to much. The ceramic cookers cook much different than my metal cookers do. Nevertheless I have a pan that fits nicely inside of my plate setter. I'm periodically going to add a small amounts of water to the pan during the smoke phase to keep the humidity high in the beginning. I have actually used this method before with the egg when cooking the Teres Major muscle. Works pretty good so I think all will be well. Again thank y'all. Glad that y'all enjoyed my cook.

fusionhq

Sliced pics? ;-)

thetrim

SGH said:

Probing for tenderness at the 5 hour and 15 minute mark with my custom made brisket probe

That brisket is so rock hard it bent your fork. 

HaHa.

Sorry I'm getting in on this late, so I may be piggybacking on another's observation. 

 

Looks way too fun, my friend!

SGH

@thetrim‌
You are the only one that caught that so far!!

Biggreenpharmacist

Wheres the sliced pics?

SGH

@Biggreenpharmacist‌
Ashamed to show them my friend. Pure ashamed.

anzyegg

Man that mini throws the flame broil on those steaks....they look incredibly juicy too... Yeah, I'd love to get that chicken recipe....I don't know if I'd do it justice but I will sure try....

SGH

@anzyegg‌
Thanks brother. I will PM you the chicken prep and stuffing process. I have no doubt that you can and will do it justice my friend. You vastly underestimate your cooking skills. Your food has been looking phenomenal!

SGH

@Biggreenpharmacist‌
I honestly did not slice this brisket. I cut just a small corner off of the flat to taste it for smoke uptake. I let it cool and then vacuum sealed. It's going to my mother this weekend. Will take some pics of it sliced then if you would like. This one wasn't for me as it was just a trial run at hot and fast for @nolaegghead‌ brisket camp. I was pleased with the out come to say the least. I'm going to demonstrate this method on the 20th in New Orleans.

bearBGE

@SGH

Bravo Bravo BRAVO!!!!!!   

=D>

One day maybe I will be half the cook!!!!

SGH

@bearBGE‌
Thank you my friend. And brother you are a excellent cook.

SGH

@badinfluence‌
Brother is that a Weber Ranch Kettle or a clone there of on the front of your Peoria?https://us.v-cdn.net/5017260/uploads/FileUpload/aa/4906662961815c924cffd62a623e9f.jpg

SGH

@badinfluence‌
Finally got the pic to load right.

badinfluence

@sgh it is similar to a ranch kettle on front. I will take some closer pics of it and post them this weekend as we have to get it out for a cook this weekend.

It has a ajustable stainless steel rack to be able to adjust the rack above the fire to adjust grid temp.

SGH

@badinfluence‌
I would love to see it my friend. I had a ranch kettle but it was destroyed during Katrina. Awesome grill for sure. Was sad to see it go. Was your kettle clone built by Peoria as well or someone else?