Hot & Fast Brisket (point) help/tips

unoriginalusername

Had it with the cold/snow. Dug out the egg, fired it up and went to the store to get on short notice the only brisket in the area to make some sandwiches for the football games this afternoon. 

I haven’t done hot and fast before so I am trying to figure out what to place the emphasis on between (1) salting and letting come up to room temp, (2) the temp to render it tender and (3) resting at least an hour. 

Given it’s not on the egg yet (ready at about 350 degrees) what would you suggest? 

lousubcap

I have never seen a brisket look like that but regarding your concerns; coming to room temperature will take a while and there is "no value add" for that (hot BGE will get you past room temp in short order; temperature to render it tender-go with the feel-probes like buttah and you are there , temp be da-ned; resting likely won't hurt but like I said-no experience with that cut.

I have never done a hot and fast brisket but @nolaegghead and@SGH cranked one out  (conventional packer cut) at around 400*F at any early Brisket Camp.

Perhaps one will be along.  Good luck-

Woodchunk

https://www.youtube.com/watch?v=VUG9MvuCWBQ

unoriginalusername

Done in three hours. Resting for an hour, we shall see how this little fella turns out 

Sammi

How'd you make out @unoriginalusername?
Must have been a little cool down there today?

unoriginalusername

Sammi said:

How'd you make out @unoriginalusername?
Must have been a little cool down there today?

A little dry for my liking but on a sandwich everyone was happy 

unoriginalusername

Sammi

Nice!

lousubcap

Dang- way to bring it home.  Nailed the ring as well.  Glad all enjoyed.