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Brisket: Hot and Fast vs. Low and Slow
Posted on 4/24/19 at 11:19 am
Posted on 4/24/19 at 11:19 am
To anyone that has tried both methods, how did the results compare?
I've always done the low and slow cook, but the idea of cutting the cooking time down significantly is tempting.
I've always done the low and slow cook, but the idea of cutting the cooking time down significantly is tempting.
17
Posted on 4/24/19 at 11:22 am to Datfish
quote:Didn't know this was a thing. Gross.
Brisket: Hot and Fast
Posted on 4/24/19 at 11:24 am to AlxTgr
Same. Always low and slow.
Posted on 4/24/19 at 11:42 am to Datfish
quote:
Brisket: Hot and Fast vs. Low and Slow
No. Just no.
Posted on 4/24/19 at 11:47 am to Datfish
Have never done a hot n fast brisket, but I do turbo ribs all the time. 2 hrs on the pit at 350. Taste great. Slightly different texture than low and slow, but very, very edible.
Posted on 4/24/19 at 11:50 am to Datfish
Jewish brisket: hot and fast
Texas brisket: slow and low
Both are delicious and both are easily and often fricked up
Texas brisket: slow and low
Both are delicious and both are easily and often fricked up
Posted on 4/24/19 at 11:51 am to AlxTgr
I have never heard of it until recent. I saw some videos of some decent looking finished products and got interested.
However, I don't want to waste a brisket experimenting.
However, I don't want to waste a brisket experimenting.
Posted on 4/24/19 at 11:53 am to mylsuhat
This guy does it and he's a pro with a huge following. He's also a Texan.
Buck's Barbeque Co.
quote:
325ish. All day, errday. Using choice grade CAB briskets in the 14-15lb range. They're about 12lbs when they hit the pit. No Wrapping At All until they're done, which is usually in about 6-7 hours. Everything gets cooked at 325
Buck's Barbeque Co.
This post was edited on 4/24/19 at 11:54 am
Posted on 4/24/19 at 12:27 pm to Datfish
don't knock it till ya try it. you wouldn't know the difference if done right i guarantee
Posted on 4/24/19 at 12:31 pm to VABuckeye
So 6-7 hours is considered hot and fast?
Posted on 4/24/19 at 12:33 pm to VABuckeye
quote:
Buck's Barbeque Co.
Bucks is legit, but not sure if 6-7 hours is as fast as OP was suggesting. I figured 3-4 hours.
This post was edited on 4/24/19 at 12:35 pm
Posted on 4/24/19 at 12:34 pm to bigberg2000
For a full packer brisket? 6-7 hours is fast. But I don't wrap in foil.
This post was edited on 4/24/19 at 12:35 pm
Posted on 4/24/19 at 12:40 pm to bigberg2000
For a fulll packer yes, 6-7 hours is hot and fast. He's cookng it at 325 while I'd presume most here are at 225-250. At 325 he blows right through the stall.
Posted on 4/24/19 at 12:42 pm to busbeepbeep
Can you get a full packer to temp in 3-4 hours without cooking extremely hot? Would it be tender?
I think most would consider a 12lb after trimming full packer to be somewhere in the range of an hour a pound depending on the length of the stall. Cutting that time in half seems fast to me.
I think most would consider a 12lb after trimming full packer to be somewhere in the range of an hour a pound depending on the length of the stall. Cutting that time in half seems fast to me.
Posted on 4/24/19 at 12:44 pm to Datfish
quote:
I've always done the low and slow cook, but the idea of cutting the cooking time down significantly is tempting
Idiot.
You just reduced your drinking time by 50%.
Posted on 4/24/19 at 12:48 pm to BRgetthenet
I cannot argue with your logic. 
Posted on 4/24/19 at 12:51 pm to BRgetthenet
quote:
You just reduced your drinking time by 50%
You make a valid point
Posted on 4/24/19 at 1:04 pm to Datfish
I haven’t had anything hot and fast since college.
Posted on 4/24/19 at 1:41 pm to Datfish
Have used both methods and anyone telling you they can tell a noticeable difference is wrong. Hot and Fast is my go to method and invest in a quality internal temp gauge.
Posted on 4/24/19 at 2:30 pm to Datfish
quote:
Hot and Fast
It's usually called turbo and is much more popular with ribs than brisket. I have never done one, but my understanding is don't do it if you are not familiar with cooking brisket as there is a smaller window of time when it is proper to pull off the smoker. Supposedly the burnt ends take some extra cooking also.
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