Brisket in 4 hours? can it be done?

Sandman · December 2006

I am making a holiday brisket dinner. Never made it before. I don't have the8-10 hours that it takes to make it competition quality. [p]Can I make a moist, tender brisket in around 4 hours? Anybody have a recipe? Its a small group, is there a particular cut you reccomend? Thanks.

BBQBluesStringer · December 2006

Sandman ,[p]No. You can't even braise one in the oven in 4 hours that you could actually eat unless it was a very small cut. Can you cook it before hand and finish it in the Egg?

TRex · December 2006

Sandman[p]There is a method out there somewhere for a "Quick Brisket" that involves wrapping the brisket in foil during the cook - however, this is about the best think I could find in the archives:[p]http://www.biggreenegg.com/archives/2004/messages/136848.htm[p]Hopefully someone else will chime in with more info - from what I recall, those who tried this quick method were pretty pleased with the results, considering the much-shortened cooking time.[p]Good luck,[p]TRex

Unknown · December 2006

Yo Sandman, This makes the second time in the last two weeks I have posted something on this subject. Of all the different cuts of meat that are commonly cooked on the smoker/grill, brisket is the toughest to master. It is challenging enough to get a brisket to come out juicy and tender when you have time to do a long cook. IMHO (based upon my experiences), doing a quick cook on brisket is even harder to master. [p]Most cooks will not cook a prize winning brisket on their first try! With that being said, if you are still determined to cook a holiday brisket to impress your guests, at least do a practice round before the big day so you will some experience under your belt so you have an idea of what to expect.[p]Bottom line, if I were you, I think I would go with a tri tip roast, sirloin roast or prime rib roast for your holiday dinner. The margin of error is a lot less.[p]Lager,[p]Juggy[p]

Charles in SC · December 2006

Sandman ,
I have done it a number of times. What youn need to keep in mind is that the results can vary quite a bit depending on the cut and size of the brisket (flat, whole packer, 3-15 lbs) The way I have done it is indirect at 325grid temp for 3 hours with smoke if you want it. Wrap at 170 degrees internal temp even if you are not at 3 hours then return to the egg and cook till it reaches around 200 internal. It is best not to use a rub with sugar as it can burn at these temps. Good luck and remember this does not necessaraly make the best brisket in the world.

mad max beyond eggdome · December 2006

Sandman ,
i do what i'd call a 'jewish brisket' on the egg all the time. .takes exactly 4 hours, with great results. .. here's how you do it, but be warned, its not your texas/competition style brisket. . .[p]for flats of any size. . ..rub em up like you normally would. ..put it on a 250 degree egg with some good smoke indirect for 1 hour. ...after the one hour, put the brisket in a pan/pot with enough red wine to cover it abou 3/4 of the way, along with a packet or two of liptons onion soup mix. . .let the egg temp go to 350 degrees dome temp. . ..after one hour, add pearl onions and carrots and cover the pan/pot really tight with double layer of heavy duty aluminum foil. .. keep in the egg at 350 degrees for exactly 2 more hours. . .remove it, slice it and serve it. ..serve it in a pan with the reserved juice/onions/carrots poured all over it. . . it will have some smoke flavor to it. ...its very good, but again, not your typical bbq brisket. ...

Sandman · December 2006

BBQBluesStringer,
I don't think so, I only have around 4 or 5 hours total. tops. Thanks everybody.

BBQBluesStringer · December 2006

mad max beyond eggdome,[p]Max is making pot roast...

mad max beyond eggdome · December 2006

BBQBluesStringer,
not exactly .... idon't let it cook so long that it breaks down with a fork. . .its still "sliceable". . .but yes, it is more "pot roasty" than it is 'smoked' . .

icemncmth · December 2006

Sandman ,[p]I do this one all the time on the egg....[p]BBQ Beef Brisket[p]Just use the flat part of the brisket 5lbs or more[p]1/2 bottle of liquid smoke
1/8 t garlic salt
1/4 t onion salt
1/4 t celery salt
3 T Worcestershire Sause
1/8 t salt
1/8 t pepper
1/2 bottle BBQ Sauce[p]
Trime excess fat from brisket, Combine liquid smoke, garlic salt, onion salt, and celery salt. Marinate brisket, covered in frefigerator, overnight or at least 8 hours. Before cooking, sprinkle meat with worcestershire salt and pepper. Cook tightly covered in BGE or oven. at 250-275 for around 4-5 hours depending on how big of a brisket. Add 1/2 bottle of BBQ sauce the last 1/2 hour. Take out of egg and rest for a little while before cooking. [p]If you don't want to use liquid smoke you can first leave the brisket uncovered for the first 30 mins...[p]My wife does this all the time and everyone love's it...

sprinter · December 2006

Sandman ,[p]Take a look at this link, may give you some ideas. This you on that forum asking the same question though? If so, you've already seen the info.[p]Troy
[ul][li]BBQ Forum discussion on fast cook brisket[/ul]

sprinter · December 2006

By the way, those who say that this method doesnt provide a quality product, I would beg to differ. I've tasted the briskets cooked this way and I would have a hard time telling that it wasnt slow cooked. The results that these guys have achieved with this method pretty much speak for themselves. Good luck with your cook.[p]Troy

thirdeye · December 2006

<p />sprinter,[p]You are correct.....This year, I have done 6 like this. An 11 pounder packer will cook in just over 5 hours, not counting resting time. I've had best luck and more control on the bark when I cook around 325° instead of 350°. Good moistness and the expanded grain structure I'm after is no problem at all. Instead of wrapping, I've have been going into foil pans.[p][p]Just a note here.... Fast cooking is a tool not a rule and it is not for everyone. You really have to pay attention to detail along the way. At these temps each cooker has a distinct personality and don't perform like they do at 225°. I have been getting advice from 3 different guys, two of them run large stick burners. I think the Egg is at the advantage here because of the ceramic properties of holding heat as well as the fuel consumption, but I am biased. LOL I plan on moving this experiment over to my BDS after I nail it in the Egg.[p]
~thirdeye~

Young Gun · December 2006

Sandman,
Here is a link for a 5 hour brisket. I dont understand why you would want to do this when you have a smoker that takes most of the work out of making true smoked Q.[p]http://www.biggreenegg.com/archives/2004/messages/136965.htm

Brisket in 4 hours? can it be done?

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