A 12lb brisket in the MICROWAVE in less than an hour! How does it turn out?

[Len Dennis]

Couldn't decide on where to put this post as it IS about brisket but I figure I'll leave it here and Chris can move it if needed.

Guy's got a nice knife collection and is very enthusiastic about his craft. The vid is about 15 minutes long (and a commercial in the middle) but, well watch and see what you think.

 

[Lew Newby]

I think I'll stick with my SmokeFire Brisket.

 

[timothy]

I've seen his SV videos, I like the guy but not sure on that.

 

[BryanO]

A foil pouch full of pellets would provide the smoke flavor that is missing.

 

[Joe Anshien]

Couldn't decide on where to put this post as it IS about brisket but I figure I'll leave it here and Chris can move it if needed.

Guy's got a nice knife collection and is very enthusiastic about his craft. The vid is about 15 minutes long (and a commercial in the middle) but, well watch and see what you think.

That was awesome. Gupta is great. I wonder about microwaving for part of the cook and smoking for the other. I wonder which should be done first? Probably the smoking as I heard that the smoke ring develops in the beginning. It could save a ton of time and charcoal. Smoke for 3-4 hours, wrap in butchers paper and nuke! I may try that some time.

 

[Tye R.]

I think I’ll avoid chef Mike for now

 

[Bruno]

Never!

 

[Dustin Dorsey]

I don't know if my Texan heart could take hitting play on that video.

 

[LMichaels]

Sacrilege. Mwaves only good for 2 things. reheat coffee and if I am in a hurry for bake potato they go in there, than tossed with S&P and olive oil and put on the grill for crispy skin. Don't laugh at that one. I experimented with this. Doing potatoes from start to finish in A, the oven, B my microwave method and C, in the grill. Other than a little residual smoke flavor from the grill there was no difference. All 3 were excellent and could not be told apart.
But meat has no place in a MWave

 

[Rich Dahl]

Uh NO!

 

[Brad Olson]

I'll take tradition over technology, thankyouverymuch.

 

[Jim Lampe]

That's funny! I like it!!

 

[Joe Anshien]

I'll take tradition over technology, thankyouverymuch.

I'll go with results. When someone comes up with a better way... This wasn't, but it has potential to build on.

 

[LMichaels]

I think (at least for a partial brisket) you could maybe do the pressure cooker than get it onto some smoke to "finish" it

 

[timothy]

I'll take tradition over technology, thankyouverymuch.

Robb Walsh
"There's not much point in complaining about high-tech barbecue. It serves a purpose, and it's here to stay. And no doubt the quality of it will keep on improving. But as the old barbecue joints slowly disappear, each one that remains becomes a bigger treasure."
And I'm not dishing on you Brad, I totally get it!