ThermoBlog Hot and Fast Brisket


 
Thanks for sharing that Bob.
That's a little different than I do it. I do a L&S 225-250 for the first 4 hours or when it hits 170 to get some smoke on it then I crank it up to 325-350 with it wrapped in foil until it hits 203 and probes tender. Remove it and let it rest foiled in a cooler for 30+ minuets.
Did the last three that way and all of them came out perfect.
About 6 1/2 hours total cooking time for a 12 pounder.
 
No one noticed that the blog posting mentions The Virtual Weber Bullet?

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I have not yet tried "Hot and fast" Brisket. My store has them on sale under 3 bucks a LB.
I just might have to do it next weekend. The time involved in doing them slow keeps me from doing them very often.
 

 

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