British BBQ Society Forums

I tried a hot and fast brisket for the first time this week and it turned out so good I'm thinking of doing it this way in competition this year. Has anybody else here tried this method?

John,

We've been hitting pork with 300F of fiery goodness on both the Excels and the UDS. Results have been really good, we've found that we need to take it to a higher finishing temperature though and we have to foil it.

Planning to find a hot and fast brisky soon.

Gents - Sorry to bring up an old topic, but this has been intriguing me, since hearing MM saying that this is how he does his competition briskets on season 1 of TLC's Pitmasters show.

What's the method and temps involved?

Thanks,

Tom

Pooky wrote:Gents - Sorry to bring up an old topic, but this has been intriguing me, since hearing MM saying that this is how he does his competition briskets on season 1 of TLC's Pitmasters show.

What's the method and temps involved?

The king of BBQ Mr Myron Mixon has got a book out with all his secrets inside called Smoking with Myron Mixon. I've had this for a while now and it is a very good book http://www.amazon.co.uk/Smokin-Myron-Mi ... =8-1-fkmr1

By the way he states in his book that he cooks his 15-20lb brisket at 350f, and a internal temp of 205f at the point end.

Hope this helps

Eddie

Hi John

Very interested in this method if you care to share your process? What temp I'd you cook at and how long did it take?


Thanks

Phil

Nice - The MM book is going on the order list too - Thanks for the info

This is what I do.
1x 14-16lb packer brisket
Separate the point from the flat and remove all the fat from the flat.
Rub/ inject both pieces.
Bring the smoker up to 325F.
Place meat in smoker with probes in meat.
Hit with lots of smoke until internal reaches 145F
When internal hits 165F pan and foil.[about 2hrs 45mins]
Take up to 200F and probe for tenderness.[about 4.5 hrs]
when tender remove foil and leave in smoker @30 mins to crust up bark.
[ n.b. bark will not be as prominent using this method]
rest under tented foil in cambro for 3-4 hours before slicing

I'm salivating just reading the method - Thanks for that.

As a novice, would you suggest I learn to cook brisket low & slow first, before attempting the hot & fast method?

Thanks for the details, I will give this a test before Mayhem in May

As a novice the thing I would recommend to do with brisket is to cook a couple with only salt and pepper as seasoning. Use coarse salt and cracked pepper.

Trust me, do a couple this way then start to play with more complex rubs, you'll understand why when you've done it and will have a greater appreciation of how to work with flavour.

Hot vs low, try both, mastering the feel of when it is done is key, you will likely take a hot and fast higher than you will a low and slow.