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Hot & Fast brisket (warning, pic heavy)

JohnfromKentucky
JohnfromKentucky Posts: 447
in EggHead Forum
This was my 2nd brisket cook but my first with this big of a slab of meat. Krogers had it on sale so figured why not. I cut off some of the fat on the meaty side, but didn't touch the fat cap. 

I chose to do the Hot & Fast method that the bbq buddha wrote about in his book. I did this while working from home. 



Rubbed mustard over it and used Famous Dave's rib rub (only thing I had in the house). Got egg up to 300 and put it on. It barely fit on the Large!



2 hours in...looking great! 



Pulled it when it reached 160, wrapped in foil and put beef stock in with it and put back on grill until around 200 degrees.

Total grill time around 6 hours. This thing was SO tender that cutting it was easy. And the taste was awesome! Shared this with family.






The egg stayed at 300 degrees with no problem!

I am constantly impressed with the egg. Best damn purchase in awhile. Everything cooks just right and tastes soooo good.
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Comments

  • johnmitchell
    johnmitchell Posts: 6,847
    Fantastic!!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Foghorn
    Foghorn Posts: 10,108
    Yep.  That looks awesome.  

    For single day (not overnight) brisket cooks I like to run 275-290 so 300 isn't much of a stretch.  And the foil/broth move helps with meat moisture for sure.  Did you have time for a rest in a cooler before serving?  That seems to help as well.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bbracey21
    bbracey21 Posts: 319
    Aka turbo brisket. Nice results. 
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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    Foghorn said:
    Yep.  That looks awesome.  

    For single day (not overnight) brisket cooks I like to run 275-290 so 300 isn't much of a stretch.  And the foil/broth move helps with meat moisture for sure.  Did you have time for a rest in a cooler before serving?  That seems to help as well.
    Thanks!

    Oops, yeah, I forgot about that. I wrapped the foil-covered meat in a towel and put it in a cooler for about an hour and a half.
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  • lousubcap
    lousubcap Posts: 34,415
    However you get there is the way to go.  Nicely done.  A definite downside of "hot and Fast" is the reduced adult supervisory beverage time-not to be discounted.  B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    lousubcap said:
    However you get there is the way to go.  Nicely done.  A definite downside of "hot and Fast" is the reduced adult supervisory beverage time-not to be discounted.  B)
    Since I did it while working....I think they would have not liked it if I had consumed adult beverages :smiley:
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  • caliking
    caliking Posts: 19,055
    Nice!

    I've done one turbo brisket at 350F+ ever, and its still one of my best.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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