Fast Cook Brisket Results

Spring Chicken

Last week I decided to try one of those "fast cook" briskets I've been hearing about. You know, a big flat, covered in fresh ground pepper and garlic salt, and cooked raised-direct for about 3 1/2 hours @ 350°.

Well, at first I was taken aback by how dry it looked when it came off the Egg, rested a bit and then sliced. First bite was kinda tough. But we both noticed that it had a nice smoke ring and smoke flavor, and the overall flavor was quite good.

We put the remainder away in the frig until I could give it another try.

Yesterday I had some warmed slices on a warmed flour tortilla with some mayo (yes mayo) and it was outstanding. It was moist and tender and the flavors, all of them, had melded together to form the perfect quick snack sandwich. I had two and probably could have eaten another it was so good. Can't wait to have another one or three for lunch today. Spring Hen had one on wheat bread and said the same thing... fantastic!

We did good.

Sometimes things just turn out right even when you think they are going to be wrong.

Spring "Things Ain't Right When You're All Up Tight" Chicken
Spring Texas USA

thirdeye

I think the term "fast cook" is kind of misleading.....they do cook fast, but a long coolered rest (like 3 or 4 hours) really benefits them. I actually look at the first couple of hours of cooler time as part of the actual cook, and the next hour or two as the rest time.

Spring Chicken

Yea, I didn't let it rest near that long.

I'm not one to use sauce on my brisket unless it is so bad that it absolutely needs something wet and overpowering. My first thought was that I would have to chop it up and use sauce to eat it. Not so.

If I do it again I will likely try injecting it with some of my marinade (it's good) and letting it rest for at least two hours wrapped in foil and towels and in a heated cooler. Might even spritz it a couple of times with some white grape juice or apple juice while cooking. We'll see.

Spring "There's No Business Like Low 'n Slow Business" Chicken

vidalia1

Leroy,

Was this a whole brisket or just the flat?

Never mind...I reread the post and it says "Flat"...thanks

tjv

a little brisket sounds good right about now.....couple eggs maybe in a brisket egg breakfast taco.....