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4 hour hot and fast brisket.

texaswig
texaswig Posts: 2,682
in EggHead Forum
It's been forever since I've posted. But I had to share this. Sorry that the videos not more detailed. Started with a Costco Prime  that I lightly trimmed and used holy gospel rub from meat church. then smoked the brisket for 2 hours on the AR with the stone at 400. Blended can of beef mushroom soup with some hot water and better than bouillon paste and Worcestershire and some rub. And that's the liquid I put in when I foiled it at 300 degrees for two more hours. And that's all it took for me to make the best brisket I've ever done.

https://youtu.be/w6Gst6R3R44

2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

scott 
Greenville Tx
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    What was the weight ....sliced shot looks great 
    Visalia, Ca @lkapigian
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  • Legume
    Legume Posts: 15,936
    Dude - good to see you show up here.  I will definitely watch the video.  How’s the kid and the car dealership project?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • texaswig
    texaswig Posts: 2,682
    @lkapigian I can't remember .I'm thinking around 12 to 14 that's what I usually try to get. Thanks. I was totally surprised how good it came out. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Woodchunk
    Woodchunk Posts: 911
    Very nice and a good smoke ring. Keep that stone in after foiling?



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  • texaswig
    texaswig Posts: 2,682
    @Legume I need start checking in more . Everything is good. The boys doing super good. He's just a blast to be around. After giving a huge Christmas. Stray cat came up to my in-laws down by Houston. Instantly stuck to Eli's hip. So I broke and now we have a cat. Haven't been doing too much at the place but still going. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • texaswig
    texaswig Posts: 2,682
    @Woodchunk yep kept it in there. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Foghorn
    Foghorn Posts: 10,228
    Dude.  That might be a gamechanger.  

    I thought of you last week when my son and I camp cooked for 7 of us for 3 nights by the Frio River on my trashcan grill.

    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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  • bgebrent
    bgebrent Posts: 19,636
    Interesting for sure.  Now for reproducibility.  Great post brother wig!
    Sandy Springs & Dawsonville Ga
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  • texaswig
    texaswig Posts: 2,682
    @bgebrent I'm kinda interested how nice a cheap brisket will come out  

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Foghorn
    Foghorn Posts: 10,228
    Yes they do. 

    Any chance your in-laws live near me?  From the look of those pics, I think I’ll need a to-go order the next time you fire that one up. 


    Here’s our dinner one night last week. 




    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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  • texaswig
    texaswig Posts: 2,682
    @Foghorn they live between the woodlands and magnolia. It's gorgeous down there. And they have 2 H-E-B grocery stores within 2 miles of their house. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Griffin
    Griffin Posts: 8,200

    Brisket looks great!! 4 hours huh? Impressive.

    Good looking kid. He's getting big fast!!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • caliking
    caliking Posts: 19,780
    Mighty fine looking 4hr brisket.

    Don't let Travis hear about this! 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Legume
    Legume Posts: 15,936
    Glad to hear all is well.  Kid’s growing up fast - that’s awesome.

    Tell me about the wood you used - did you use more smoke wood than you would’ve for a slow brisket?  What kind of wood did you use?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Now I have 2 methods to test. This looks great.
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  • texaswig
    texaswig Posts: 2,682
    @Griffin thanks buddy. Yes he is. @Legume I used around a 2" x 8" piece of apple..it was smokin pretty good  But the air is moving so fast. I don't think you can have too much. Next time I'll do a better video and show everything from start to finish.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • fishlessman
    fishlessman Posts: 34,608
    i do this with flats, never tried a whole packer. looks great.  what always amazed me with this method is theres always a good smoke ring.  the only thing i do different with the flats is i go direct, smokes the whole yard up =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Dammit man :clap:
    Looks like it rendered, had decent bark, smoke ring and moisture.  Doesn't look like anything was lost in the hot-n-fast process.  Used HDAF for liquid retention I'm only guessing this as it would be logical.  I wouldn't think butcher paper would have had the same outcome in regards to holding the liquid in. Did you remove it from the foil and put back on naked to firm up the bark? If somebody has already asked this disregard.
    Looks great man!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • texaswig
    texaswig Posts: 2,682
    @NPHuskerFL that's the only thing that wasn't perfect is the bark. It was a little soggy.not a huge deal to me but maybe some folks.  next time I could open the foil for a few minutes at the end.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • ElkhornHusker
    ElkhornHusker Posts: 493
    This just might get me back into brisket smoking
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    More food for thought. For anybody that plays Chef at an EggFest this would be the perfect method. I say that because you could literally get there, set up, start cooking and have it ready by the time the tasters begin milling about. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    @texaswig, I am out your way in Rockwall. Do you head down to our Costco often?


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • HeavyG
    HeavyG Posts: 10,380
    I'm guessing that "hot and fast" briskets are becoming more of a thing these days. There have been a few videos from the likes of Harry Soo, Baby Back Maniac, and T Roy Cooks in the last few months dealing with 400°F briskets.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • fishlessman
    fishlessman Posts: 34,608
    HeavyG said:
    I'm guessing that "hot and fast" briskets are becoming more of a thing these days. There have been a few videos from the likes of Harry Soo, Baby Back Maniac, and T Roy Cooks in the last few months dealing with 400°F briskets.
    we were doing them on the old forum back around 2002,  OLDDAVE had it on his site along with the original raised multi grill he called THE CONTRAPTION.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • texaswig
    texaswig Posts: 2,682
    @TEXASBGE2018 yep thats where I get my stuff. My wife works for the school district as a behavioral specialist. And my kid goes to school there also. So we're over there daily  @HeavyG I've been doing 325 cooks for awhile with not as good results. The 400 is the hot ticket . 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    @texaswig - thanks for posting.  I struggle with brisket, so I might have to give this a shot.  As long as I'm struggling, I might as well struggle for less time.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • texaswig
    texaswig Posts: 2,682
    @mEGG_My_Day next time I'm thinking about injecting and putting a rub on overnight. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    WOW!    totally new concept!
    Thanks for posting
    Lrg 2008
    Mini 2009
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