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Thread: Suggestion for hot&fast brisket point

  1. #11
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    I know you're talking hot and fast here, but I've cooked briskets in the 250/260 range without a pan, fire below, meat on top.
    The aroma is wonderful, and the end product excellent.

    and a Pit Boss Kamado

  2. #12
    TVWBB Honor Circle Timothy F. Lewis's Avatar
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    Bob, you could make an old bath mat look good!
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  3. #13
    TVWBB Guru Bob Bass's Avatar
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    Efrem... Is the competition the "Caput Mundi BBQ Competition" on the 12th of next month or the "Italian Hardcore Barbecue (DAY 2)" this weekend ?
    KCBS, SCA, Operation BBQ Relief

  4. #14
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    Quote Originally Posted by Bob Correll View Post
    I know you're talking hot and fast here, but I've cooked briskets in the 250/260 range without a pan, fire below, meat on top.
    The aroma is wonderful, and the end product excellent.
    Hey Bob, did you document this cook in the forum? I'd like to check it out if you did... Looks very tasty!
    Last edited by Brian Johnson; 09-10-2019 at 10:49 AM. Reason: Removed image
    -Brian
    18.5" WSM, 22.5" OTG, 18.5" OTG-ish (Modified from OTS)

  5. #15
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    Quote Originally Posted by Efrem Pozzati View Post
    It would probably became a "meteor like" brisket
    More like "biscuit"!
    WSM 18.5, Inkbird IRF-4S, Kizen Instant Thermometer

  6. #16
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    Quote Originally Posted by Bob Correll View Post
    I know you're talking hot and fast here, but I've cooked briskets in the 250/260 range without a pan, fire below, meat on top.
    The aroma is wonderful, and the end product excellent.

    Bob; that is an amazing smoke ring...I have yet to get a ring like that with my WSM. I know it's only appearance, but how do you do that?
    WSM 18.5, Inkbird IRF-4S, Kizen Instant Thermometer

  7. #17
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Quote Originally Posted by Brian Johnson View Post
    Hey Bob, did you document this cook in the forum? I'd like to check it out if you did... Looks very tasty!
    Thanks Brian, I probably did post the cook, but it's been pretty long ago. I'll look for it.
    It was back when I had the 18" WSM, I use the 14" now and don't think the distance fire to meat would be far enough.
    Quote Originally Posted by KToliver View Post
    Bob; that is an amazing smoke ring...I have yet to get a ring like that with my WSM. I know it's only appearance, but how do you do that?
    Thank you!
    No clue, but I suspect it's the humidity we have here because I don't do anything special and nearly always get a good ring on big meat.

    Sorry OP, didn't mean to hijack your thread.
    and a Pit Boss Kamado

  8. #18
    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Bob Correll View Post
    I know you're talking hot and fast here, but I've cooked briskets in the 250/260 range without a pan, fire below, meat on top.
    The aroma is wonderful, and the end product excellent.

    That is outstanding!

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  9. #19
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    Quote Originally Posted by Bob Correll View Post
    I know you're talking hot and fast here, but I've cooked briskets in the 250/260 range without a pan, fire below, meat on top.
    The aroma is wonderful, and the end product excellent.

    It looks simply AMAZING! Great job!


    Quote Originally Posted by Bob Bass View Post
    Efrem... Is the competition the "Caput Mundi BBQ Competition" on the 12th of next month or the "Italian Hardcore Barbecue (DAY 2)" this weekend ?
    Neither of them: it is the Agribianza's Campionato di BBQ 2019, my team is Beer Beer Q.

  10. #20
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    Here the final result.
    This is the actual presentation we made for the judges.




    Unfortunately we didn't go in the prizes, but we were very satisfied of the final product.

    The brisket was ready in 5 hours, plus rest:
    - 3 hours to 165F
    - 2 more hours foiled to to 197F
    - during the rest it increased to 203F
    - we sliced at 168F
    It was very very moisty and tender.

    Thank you guys for the support!

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