Looking for hot & fast brisket method / technique


 
Frank Mahovlich

Frank Mahovlich

TVWBB Member
Okay- Got a 17lb packer in the fridge. Plans for overnight low & slow cook fell through. Any chance I can go hot & fast on this bad boy and have it done by dinner time tonight? I'd like to rub & inject. Just not sure at what temp & for how long it would have to run. Foiled or unfoiled?

Any help would be appreciated. Don't wanna risk ending up with a petrified chunk of leather. I don't wanna ruin a nice looking angus choice brisket on account of lack of preparation and a plan.

Thanks,
FM
 
Also- Any thoughts on separating point & flat before cooking? Just curious.

Lotta things I'm gonna have to try & see for myself, just wondering if I could draw on others experience as I don't always get to spend as much time experimenting as I'd like.

Many thanks,
FM
 
You can have it done in 4-5 hrs. Get the smoker up to 350. Cook brisket till its 160 and foil, start checking for tender at the 4 hr mark. You won't have much bark or a smokering but the brisket will be delicious
 
try this or do an advanced search for K Kruger as the user & brisket as the search term - he, along with sever others, have a good high heat technique.

If you're having trouble getting temps high enough just barely offset the lid - & I mean just barely! I've never had much luck increasing the temp by propping the door.
 
Those juices that come out of there may as well be liquid gold.

Thanks again for all the help, gents. Maybe I missed it somewhere- but are rubs that contain sugar a no-no with the hot & fast method? Too much risk of the sugars burning?

Also, as long as it is tender & juicy, the absence of a smoke ring is not a huge deal to me. What is the allure of the smoke ring if it tastes good and is tender & juicy? Why are some guys so hung up on it? Is it more of a deal where the chef puts his signature or stamp on his cook?

Thanks again, much appreciated!
FM
 
The smoke ring is more of a visual appeal than anything else. It has no flavor component. If you're not competing where visual appeal is a factor, I'd say don't give it a second thought...

Regarding sugar in rubs, personally, I never use sugar in a beef rub, anyway. I just don't think that beef needs a sweet component in the flavor profile, but that's just a personal preference. And, though some may have had success, sugar will indeed tend to over-caramelize and burn, especially in a dry environment.

Frank Mahovlich said:
Those juices that come out of there may as well be liquid gold.

Thanks again for all the help, gents. Maybe I missed it somewhere- but are rubs that contain sugar a no-no with the hot & fast method? Too much risk of the sugars burning?

Also, as long as it is tender & juicy, the absence of a smoke ring is not a huge deal to me. What is the allure of the smoke ring if it tastes good and is tender & juicy? Why are some guys so hung up on it? Is it more of a deal where the chef puts his signature or stamp on his cook?

Thanks again, much appreciated!
FM
Click to expand...
 
Thanks for all the help, gents. Due to timing issues I had to punt until today. Now come to find that part of the point was almost frozen out in the garage fridge. Ugh, it just may not be in the cards for this one. Trying to thaw that flat in sink full of cold water. Gonna pull 'er out in about an hour, paste 'er with Kevin's recipe, inject with beef broth, throw some Montreal over the paste, put 'er in the gun & see how she shoots.

The problem I face now is this: if this meat doesn't turn out for me, I won't be able to honestly say I gave this method a fair shot. I really enjoy trying different methods, and the first time I try them I like to follow the process to a "t" before making my own tweaks.

Thanks again, gents,
FM
 
Perfect every time HH brisket method, take the biggest roaster pan possible, lay a wire rack on top or inside roaster pan, keep 2"+or- liquid in roaster at all times, lay brisket fat cap up and let her rip, no need to foil, great bark etc...start checking for tenderness after the 3.5 hr mark.
 
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