Round 2. Hot & Fast Brisket Test for Nola's camp.

Phatchris · September 2014

How about the @travisstrick‌ method?

yzzi · September 2014

@SGH‌ I'm suspecting @nola asked you to do this cause he's setting you up for failure, and if you do he'll have a couple briskets for you to feed on yourself so he can save all the good ones for him. I'd also like to say that it's impossible to not read your posts as half the forum consists of them (accute post count jealousy)

Oh, everything in my post is only to be taken lightheartedly, and to prove that I'll throw a few emoticons around.

3:-O >-)

JRWhitee · September 2014

@SGH Wish I could give you some advice but I have only cooked a handful of Briskets, some real good a couple just fair and one shoe leather (the first one before I joined the forum) most of mine have been slow cooked from 225 - 250, twice I did the Travis style and they bother turned out great. Good luck I hope I learn something and wishing I could attend.

pescadorzih · September 2014

Good luck with the test SGH. I'll be watching this outcome as I did the last. Always looking for new techniques.
Hell, If a brisket can be done in half the time with the same results as a L&S, I'm all for it.
My hats off to you SGH. You and Cen-Tex are always one of the first ones to respond to questions about brisket. I learned a lot from both of you as far as the brisket cooks go.
Thank you both.

TigerTony · September 2014

Okay, Getting this thread back on track. I am a New Orleans egghead and I look forward to meeting all the eggers that come to NOLA's event. Especially SGH, and Cen-Tex. It sounds like buzd504 is local hopes he attend and sure wish Cazzy would come down. I've already met Nolaegghead so I'm looking forward to that experience again

.

I be glad to help out in any way I can. I'm sorta still a novice egger cooking on my two eggs several times a week for the last nine years. I got my first egg while living on my driveway in a Fema trailer just a couple months after Katrina flooded my house. It was too hard to cook for my family in the trailer and my old Weber got destroyed in teh hurricane. Before Katrina I had my eye on a bge but kept putting it off trying to justify the expense. Then I figured wth. I had lost almost everything I owned and i had to start buying stuff to replace what we lost. So I went out and bought my first bge. Could possibly be the best investment I made after Katrina wiped us out. I cooked all sorts of stuff everyday for family and neighbors as we rebuilt our homes and neighborhood. One of the things i look back on and smile about during the disaster.

I'm offering my help, just lemee know what to do.

cazzy · September 2014

TigerTony said:
Okay, Getting this thread back on track. I am a New Orleans egghead and I look forward to meeting all the eggers that come to NOLA's event. Especially SGH, and Cen-Tex. It sounds like buzd504 is local hopes he attend and sure wish Cazzy would come down. I've already met Nolaegghead so I'm looking forward to that experience again .
I be glad to help out in any way I can. I'm sorta still a novice egger cooking on my two eggs several times a week for the last nine years. I got my first egg while living on my driveway in a Fema trailer just a couple months after Katrina flooded my house. It was too hard to cook for my family in the trailer and my old Weber got destroyed in teh hurricane. Before Katrina I had my eye on a bge but kept putting it off trying to justify the expense. Then I figured wth. I had lost almost everything I owned and i had to start buying stuff to replace what we lost. So I went out and bought my first bge. Could possibly be the best investment I made after Katrina wiped us out. I cooked all sorts of stuff everyday for family and neighbors as we rebuilt our homes and neighborhood. One of the things i look back on and smile about during the disaster.
I'm offering my help, just lemee know what to do.

I sure would love to, but the schedule doesn't allow it. I will actually be in Nola early October so I'm missing this by a few weeks. Yall are in good hands though.

Sorry to hear what your family endured with Katrina...I couldn't imagine. I'm sure it only made yall come together and be a stronger family after all was said and done.

TigerTony · September 2014

cazzy said: "I sure would love to, but the schedule doesn't allow it. I will actually be in Nola early October so I'm missing this by a few weeks. Yall are in good hands though.
Sorry to hear what your family endured with Katrina...I couldn't imagine. I'm sure it only made yall come together and be a stronger family after all was said and done."

Well then, when you come in October if your schedule permits maybe we can hook up for some real New Orleans food, I know all sorts of good locals type places to eat down here. If not I'll be happy to recommend lots of things for you to enjoy while you're in the city.

The recovery after the storm was very difficult. I can say though, that most of NOLA is back and better then before. In a weird way that is difficult to explain, we are much better off because of Katrina.

It was so bad! Piles of garbage and mounds of rubbish, furniture, appliances, clothes, debris everywhere you looked. Everything was destroyed in my home from the flood along with every house for miles and miles around.The smell was awful and nauseating. I honestly thought we would have to move and start our lives over in another state. But with teh help of volunteers and the determination of family and friends we came together and did what looked like the impossible.

Cazzy you are so right. We are a stronger family now.

I sure hope we get a good turn out for this event..

fishlessman · September 2014

have done hot and fast but never without foil, used to cook old daves method, direct 350 raised grate with alot of soaking wood til 170 internal, then wrap and add about 2 ounces of a mix of worcestershire and beef broth and cook to 205/210 internal. about 4 hours total cook time for a 7 to 8 pound flat. rub was garlic salt and pepper and the trick was a miniscule amount of liquid in the foil, i would simmer down the broth before adding and too much liquid makes it potroast. quick and tasty but doesnt go as well with bbq sauce. best smoke rings. if no foil maybe you could inject at 170 internal

TigerTony · September 2014

fishlessman said:

have done hot and fast but never without foil, used to cook old daves method, direct 350 raised grate with alot of soaking wood til 170 internal, then wrap and add about 2 ounces of a mix of worcestershire and beef broth and cook to 205/210 internal. about 4 hours total cook time for a 7 to 8 pound flat. rub was garlic salt and pepper and the trick was a miniscule amount of liquid in the foil, i would simmer down the broth before adding and too much liquid makes it potroast. quick and tasty but doesnt go as well with bbq sauce. best smoke rings. if no foil maybe you could inject at 170 internal

I realize my post didn't get this thread back on track, but your's sure did.

Beautiful looking brisket flat.

I've cooked several flats, always went indirect and wrapped in foil at the 170ish mark. They have all been good , at least no one has ever complained. But I have never had any to compare them to.

I'm looking forward to learning and trying different methods to compare.

fishlessman · September 2014

TigerTony said:

fishlessman said:

have done hot and fast but never without foil, used to cook old daves method, direct 350 raised grate with alot of soaking wood til 170 internal, then wrap and add about 2 ounces of a mix of worcestershire and beef broth and cook to 205/210 internal. about 4 hours total cook time for a 7 to 8 pound flat. rub was garlic salt and pepper and the trick was a miniscule amount of liquid in the foil, i would simmer down the broth before adding and too much liquid makes it potroast. quick and tasty but doesnt go as well with bbq sauce. best smoke rings. if no foil maybe you could inject at 170 internal

I realize my post didn't get this thread back on track, but your's sure did.
Beautiful looking brisket flat.
I've cooked several flats, always went indirect and wrapped in foil at the 170ish mark. They have all been good , at least no one has ever complained. But I have never had any to compare them to.
I'm looking forward to learning and trying different methods to compare.

i have nothing to compare with either

) my choice is to low and slow indirect no foil, i like the texture better but in newengland i can pass this off as brisket

a little mayo or a french dip is the way to go with this on a bun

Round 2. Hot & Fast Brisket Test for Nola's camp.

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