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Hot & Fast Brisket - Printable Version

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Hot & Fast Brisket - Guest - 02-02-2009 09:28 PM

Here are some pics of my Super Bowl hot & fast brisket using the new Kingsford briqs in the UDS. I have to admit that it has me scratching my head wondering why I torture myself with 16-hour brisket cooks. It was six hours from fridge to holding. It was 15.5 lbs in the bag and about 14 lbs trimmed. I didn't inject and pulled it at exactly 200* in the flat. It didn't last long at the church party. :wink:

Give it a try, if you haven't already.

John

[Image: Brisket1_8.jpg]

[Image: Brisket1_11.jpg]

[Image: Brisket1_12.jpg]


- hossrocks - 02-02-2009 09:38 PM

What temp did you use? Packerbacker and I were just talking about hot and fast brisket the other day.
Looks good!!!!


Re: Hot & Fast Brisket - Guest - 02-02-2009 09:53 PM

I rocked it at an average of 325-350* (with a couple 375-400* spikes) for the entire cook.

Oh, and it was fat-side-down the whole time. At those temps you need that fat layer as protection.

John


Re: Hot & Fast Brisket - BBQSki - 02-03-2009 08:12 AM

You know, in culinary terms, 325 degrees for 6 hours would be "low and slow"........ Smile


Re: Hot & Fast Brisket - PackerBacker - 02-03-2009 09:22 AM

Looks good John! I need to try it just because!
Hoss how did yours come out the other day?

Dave


- hossrocks - 02-03-2009 11:18 AM

PackerBacker;p="13760 Wrote:Looks good John! I need to try it just because!
Hoss how did yours come out the other day?

Dave
Not bad... Mine still took 10 hours...


Re: Hot & Fast Brisket - mredowling - 02-03-2009 04:22 PM

where di you get those briqs here in boise/meridian? checked wal-mart, winco and target. maybe fred mayer or a bbq store?
thanks, ED


Re: Hot & Fast Brisket - Guest - 02-03-2009 05:49 PM

Ed - I got them Friday night at the Meridian Home Depot. They should be available at all HD stores in the valley this month. Ontario and the Federal Way store over here on the southeast side have them now.

John


Re: Hot & Fast Brisket - mredowling - 02-03-2009 06:37 PM

thanks p-daddi Smile


Re: Hot & Fast Brisket - Larry Jacobs - 02-03-2009 08:23 PM

Was it tender? I've cooked some great looking steaks you couldn't eat. I always thought the long time cook was to break down the muscle fibers.
For Super Sunday along with ribs, I cooked a Tri-Tip roast that was very tender and juicey. Supprised me. 225 for 3.5 hours.


Re: Hot & Fast Brisket - Guest - 02-03-2009 10:30 PM

Larry - I would have given it an 8 on tenderness.

John


Re: Hot & Fast Brisket - Guest - 02-04-2009 12:35 AM

Here is the entire process I used.

I hope this helps,
John