Hot and Fast Brisket

[Dwain Pannell]

I found the most limber brisket in the meat case at Wally World, a nice 13.5 pounder.



Trimmed it, sprinkled with salt, pepper, onion, and garlic (SPOG) and placed it on a Royal Oak fire at 350*F with some Mesquite wood for flavor.



When it hit 170*F internal (about 3.5 hours) I placed it in a disposable alum pan which I had to bend a bit to make it fit. Added some Stubb's as a foiling sauce.



wrapped with foil to head to the finish line



I think it'll be ready in a couple hours. I'll update then.

 

[Cliff Bartlett]

Looking good, Dwain. I'll watch for the finale! Know it will be great!

 

[Enrico Brandizzi]

It looks really beautiful! I wait for finale, too!

 

[Frank H]

I like the idea of cooking the brisket quickly (at least comparatively) I don't have the patience for 16 hour cooks.
I hope this turns out real good and I will be emboldened to try one myself.

 

[Rich Dahl]

Interesting for sure, can't wait to see how it turns out.

 

[Dwain Pannell]

Thanks folks. It turned out fantastic! The temp alarm went off at 190*F but I poked around on it with a wood skewer and it was not ready yet. So...I reset the temp alarm for 205*F. When the alarm went off the second time I probed around with my wood skewer and it was like a hot knife thru butter. According to the iGrill, I put it on at 8:52 and it was done at 4:15. 7 hrs 23 mins total cooking time. This is my second HH Brisket: I'll never do another low n slow brisket.

I separated the point and flat and sliced the flat for dinner.







I dressed mine with a ribbon of No5 Sauce. No need for a knife here.

 

[Cliff Bartlett]

Fantastic finish, Dwain. Mighty fine cook. Like your corn holders!

 

[Todd NC]

Very nice, Dwain. I've only done two briskets but both where high heat. That smoke ring and pull looks great.

 

[JimK]

Really nice brisket, Dwain! Love the corn holders.

I've never done a low-n-slow brisket because I have been happy with the hot-n-fast packers.

 

[Tim McCann]

Great looking brisket Dwain!

 

[Jose Suro]

Gorgeous brisket!! I'm with you on the temp. I had to leave mine in until 203 degrees. There is some magic there upwards of 200 degrees .

 

[John Solak]

That is a mighy fine looking brisket!!

 

[Bill Schultz]

My friend you out did yourself, perfect brisket. Sorry I missed that meal big time

 

[Shawn Catron]

nice lookin dinner. I've never done a brisket. but thanks to your post. now I must give it a go!

 

[Morgan C.]

Nice work Dwain....brisket looks perfect!!

 

[Bob H.]

Pay attention students, Brisket Professor Dwain has just taught us by example again. Dwain you have inspired me to try a high heat brisket. Thanks!

 

[TonyUK]

Outstanding Dwain…..outstanding! Good job sir.

 

[Jim McKelvey]

Looks tremendous Dwain, nice cooking!

 

[Frank H]

Well , there you go. I think I'll dare to try one now!

 

[Chris H.]

Man well done!!!