Brisket - hot and fast - question

[Jeff Padell]

I was reading Myron Mixon's book "Everyday Barbeque" to see his recipe for Brisket.

He calls it "easy brisket" use a 5 pound cut and trimmed point, and he says to get the smoker, in my case my 22.5 unless a 5 pound point will fit on the 14.5, and then put it in a aluminum pan uncovered for 1 hour and then cover it and let it go another 45 minutes until the meat is 250.

Has anyone ever tried that? The only brisket I did was low and slow. Also with his method will you get a good crust?

 

[Wayne Ficklin]

Until the meat is 250° ...or 205°?

 

[Jeff Padell]

me bad,

I have plenty of bad que where the meat temp had to be 250

I looked at the book again and it says 205 I guess it is due to my switching to decaf!

 

[Dustin Dorsey]

That seems super simple. I've got one of his books, not sure which one. I know he's a big hot and fast guy. However, he seems to all of a sudden be into low and slow for pork shoulder. Is there any braising liquid in the pan? I doubt seriously that you'd get much of a crust at all with that method.

 

[Dwain Pannell]

I've not used Myron's method but I've used 350*F pit temp for brisket. Works great!

http://www.virtualweberbullet.com/brisket4.html

 

[Jeff Padell]

I wonder if I did the 350F but didn't put it in an aluminum pan just on the grates?

 

[Wayne Ficklin]

In one of his other books I got for Christmas, he says he uses the pans for ...maneuverability and ease of handling. It may have an impact on the cook, but he makes no mention of its virtues other than those I mentioned earlier.