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HOT and FAST brisket
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Holy Smokes
Posts: 30
I've heard all the arguments for and against this method. I LOVE my slow and low brisket, but I admit this hot and fast method has me intrigued. I made a slow and low brisket last night on the BGE, puleed it off this afternoon... fired up the grill again for a hot and fast. I'm going to do a side by side comparison...
Comments
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Looking forward to your report
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Is this from Myron Mixon's book?
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nope.... using pretty much the same methods. Same Rubs, Same Injections, just cooking at a higher temp for the second one. 350 degrees for this second one
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Hot and fast can be done at 275 too....We do them at that temp for competition, along with some foil and good stuff and get amazing results. I like the hot and fast better than slow and low for butts, ribs and briskets.
-KevinKevin Jacques
The University of Que L.L.C. ®
Killen, AL
www.uofque.com
Take Your Taste Buds to School! -
Is Myron's book out? He told us about it but it wasn't available when I took his class.
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275? with foil? for how long? when do you foil?
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Me too.
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asianflava wrote:Is Myron's book out? He told us about it but it wasn't available when I took his class.
http://www.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=lh_ni_t -
four hours out of the foil (if it is humid, a little longer), in the foil (with some good stuff) til 200ish or when the thermometer goes in like a hot knife into butter.
-KevinKevin Jacques
The University of Que L.L.C. ®
Killen, AL
www.uofque.com
Take Your Taste Buds to School! -
Squeeze wrote:four hours out of the foil (if it is humid, a little longer), in the foil (with some good stuff) til 200ish or when the thermometer goes in like a hot knife into butter.
-Kevin
Thanks Kevin... maybe I'll try that next time. -
OK...
I didn't weigh the packer briskets before I started, but they were probably around a 14 lb brisket.
Both briskets I used the same rub, and the same injection, both briskets I put water in my grease catch pan to keep a sauna effect in the egg.
Slow and low I cooked at 210-225 for about 15 hrs until and interal temp of 210 at the thickest part of the flat cut was achieved
Hot and fast I cooked between 325 - 350 for 8 hrs until an internal temperature of 200 at the thickest part of the flat cut was achieved.
Hot and Fast
Pros:
Done faster
Nice smoke ring
Very tender
Cons:
THICK bark. Too thick to eat.
Lacked the juicyness of the slow and low.
The slow and low, my wife tells me, was the most tender one I've ever made.
I think the method squeeze mentioned here could help with the reduction of the bark and the drying out of the brisket, so I don't think I'm DONE with hot and fast, however I will not be trying my hot and fast method again. -
Great report. I'd love to be able to do one without having to worry about it over night, but if the results aren't as good it not worth it.
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Wassup Eggtopia! Thanks again for that awesome dinner on Friday... still thinking about those chicken wings!
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