British BBQ Society Forums

I have been using booker for ages but had always stayed away from the rolled brisket expecting it to be as bad as the supermarkets but after deciding to smoke one for a chilli I thought what the heck. When I got it home and unrolled it I was surprised to see it had the point and flat intact, in fact a great little brisket, after firing it through hot and fast I was so surprised with the results (I cooked it in 2 hours) that I tried again the next day with two more, one i cooked in 1 hour 45 min the other 3 hours 45mins.......... I also found the pork collars as mentioned in another thread and cooked them up. For those that dont know the collar is pretty much identical to a pork butt and they were absolutely superb! Of course with photobucket the images are backwards but you get the gist.

How much did they weigh that they took 2 hours?

not sure off the top of my head, I would guess 3-4kg, but I cooked at 330 in an insulated cooker so I have a bit of an advantage, havent tried the fast method before, I was very surprised at the results.

So you didn't use a smoker?

Yes, I used an fec 100

What advantages does this give over a regular bullet type smoker?

Insulated walls therefore you do not have to worry about the outside enviroments ie wind and rain. it also retains heat much better and creates a more consistant enviroment for cooking. Its basically a comerical / competition pellet cooker which can cook 100lbs at a time.

Hmm, so I could cook my brisket at 300-330 to speed things up somewhat in a regular smoker?

I thought that if you went over a certain temperature the collagen would not melt and the meat would not pull and go tough.

You can cook a brisket hot & fast but generally when using a bullet smoker they don't come out as good as ones cooked low and slow. i've also found when cooking hot & fast in a bullet you get more shrinkage in your meat meaning you have less of it.

Swindon_Ed wrote:You can cook a brisket hot & fast but generally when using a bullet smoker they don't come out as good as ones cooked low and slow. i've also found when cooking hot & fast in a bullet you get more shrinkage in your meat meaning you have less of it.

One of the many cases when "Less is More" does not apply