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Brisket Hot and Fast - Printable Version

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Brisket Hot and Fast - Larry Jacobs - 01-12-2012 03:42 PM

Has anyone tried the brisket hot and fast method Myron is using? 350 degrees in a pan for 2 hrs. Foiled for 2 hrs. Rest for 2.


RE: Brisket Hot and Fast - SoEzzy - 01-12-2012 04:45 PM

Yes you can cook them that way, (I have), they do pretty good, but IMO the flavor is not quite the same as when cooked low and slow for 10 - 12 hours.

I have to say I do prefer the low and slow for the flavor, texture and amount of sitting and thinking time!


RE: Brisket Hot and Fast - Dutchovendude - 01-12-2012 05:26 PM

Ditto. Texture is there, but I prefer the taste of the slow smoked.


RE: Brisket Hot and Fast - Curtis Nations - 01-12-2012 06:09 PM

The longest brisket cook on my drum has been 5 hours. I'm not happy with the tenderness so next time I'll through it on the brinkman and see if the longer cook helps.