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Brisket Hot and Fast
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Larry Jacobs Offline
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Post: #1
Brisket Hot and Fast
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.

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01-12-2012 03:42 PM
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SoEzzy Offline
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Post: #2
RE: Brisket Hot and Fast
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!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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01-12-2012 04:45 PM
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Dutchovendude Offline
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Post: #3
RE: Brisket Hot and Fast
Ditto. Texture is there, but I prefer the taste of the slow smoked.

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01-12-2012 05:26 PM
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Curtis Nations Offline
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RE: Brisket Hot and Fast
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.
01-12-2012 06:09 PM
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