- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Brisket: Hot and Fast vs. Low and Slow
Posted on 4/24/19 at 2:35 pm to jmon
Posted on 4/24/19 at 2:35 pm to jmon
quote:
Have used both methods and anyone telling you they can tell a noticeable difference is wrong.
Maybe I’m screwing something up but I can’t seem to master the hot and fast. Not only that, but the higher the temp I cook the brisket, the worse it comes out. I taste a noticeable difference in my briskets smoked at 225 vs. 275.
1
Posted on 4/24/19 at 2:45 pm to Datfish
How hot and how fast are we talking about?
Posted on 4/24/19 at 3:19 pm to Mr Wonderful
Do you wrap when doing hot and fast? That is part of the process I use.
Posted on 4/24/19 at 3:26 pm to jmon
I'm more of a hybrid guy myself...
Low and slow to start, and then hot and fast to hurry that sumbitch up when people start complaining after it's an hour after they expected to be eating
Low and slow to start, and then hot and fast to hurry that sumbitch up when people start complaining after it's an hour after they expected to be eating
Posted on 4/24/19 at 4:10 pm to Chucktown_Badger
Hot and slow is the only way.
Posted on 4/24/19 at 4:21 pm to NOFOX
Myron Mixon is the first person I heard of doing this. If you ever have watched BBQ Pitmasters he is always touting Hot and Fast. I think in his cookbook, the recipe calls for a 12-13lb brisket at 350 degrees for a total cooking time of 4-5 hours
Posted on 4/24/19 at 4:39 pm to USMCTIGER1970
quote:
Myron Mixon
His place here in chicago got really bad reviews and closed after not too long.
LINK
Posted on 4/24/19 at 4:40 pm to AlxTgr
quote:
Didn't know this was a thing. Gross. Hot and Fast
why would anyone want to do this.
Posted on 4/24/19 at 4:40 pm to USMCTIGER1970
Most competition guys do it hot and fast. Don't have time for that low and slow shite. And it kills.
Posted on 4/24/19 at 5:11 pm to Datfish
Micklethwait's has his smokers @ 250 degF. la Barbecue's @ 275 degF.
Posted on 4/24/19 at 10:43 pm to AlxTgr
quote:
Brisket: Hot and Fast
Didn't know this was a thing. Gross.
Myron Mixon always proudly say he cooks his briskets hot and fast, and doesn’t understand why people take so long to cook a brisket.
This post was edited on 4/24/19 at 10:45 pm
Posted on 4/25/19 at 6:26 am to Datfish
I've done brisket both ways many times. Once I tried high heat, that is mainly what I have used just because of the convenient one-day process.
The knock on high heat is not as much time to develop bark, but it still does okay. Your guests won't know the difference. Another pro for high heat is I find it less prone to drying out the flat.
Here is a summary of the description for high heat over at Virtual Weber Bullet:
Buy a whole packer brisket.
Trim the fat side to about 1/4" thick.
Apply your favorite rub. Refrigerate overnight if you have time.(I use S&P, maybe some cumin, and also inject beef broth in the morning.)
Cook the brisket fat-side down at 325-375°F for 2 to
2-1/2 hours to an internal temperature of 170°F.
Wrap in foil fat-side up and cook another 2 to 2-1/2 hours until tender.
Rest in foil for 30 minutes before slicing.
***
I use the Weber Smokey Mountain. Fill the charcoal bowl with briquettes, then remove one chimney starter full and get it lit. Pour back on with wood chunks. No water in pan. All vents wide open.
Sometimes have to take off the access door, flip it upside down and prop open a bit with a chimney starter. This lets enough air in to get temps way up.
When meat gets good bark and hits the stall stage, put it in a foil pan fat-side-down and cover with HD foil. Let it go until meat hits 200 or so and probe goes in like butter. Wrap in a thick towel and put in an ice chest until ready to eat.
You can wake up and decide to have brisket for dinner. Buy the meat and knock out a damned good 14 lb. packer between 10 am and 4 to 6 pm.
The knock on high heat is not as much time to develop bark, but it still does okay. Your guests won't know the difference. Another pro for high heat is I find it less prone to drying out the flat.
Here is a summary of the description for high heat over at Virtual Weber Bullet:
Buy a whole packer brisket.
Trim the fat side to about 1/4" thick.
Apply your favorite rub. Refrigerate overnight if you have time.(I use S&P, maybe some cumin, and also inject beef broth in the morning.)
Cook the brisket fat-side down at 325-375°F for 2 to
2-1/2 hours to an internal temperature of 170°F.
Wrap in foil fat-side up and cook another 2 to 2-1/2 hours until tender.
Rest in foil for 30 minutes before slicing.
***
I use the Weber Smokey Mountain. Fill the charcoal bowl with briquettes, then remove one chimney starter full and get it lit. Pour back on with wood chunks. No water in pan. All vents wide open.
Sometimes have to take off the access door, flip it upside down and prop open a bit with a chimney starter. This lets enough air in to get temps way up.
When meat gets good bark and hits the stall stage, put it in a foil pan fat-side-down and cover with HD foil. Let it go until meat hits 200 or so and probe goes in like butter. Wrap in a thick towel and put in an ice chest until ready to eat.
You can wake up and decide to have brisket for dinner. Buy the meat and knock out a damned good 14 lb. packer between 10 am and 4 to 6 pm.
Posted on 4/25/19 at 6:52 am to Twenty 49
Question. Why fat side down? My thought is that fat side up renders the fat into the meat and helps with moistness and flavor.
I'm not brisket expert. Just a cook that likes to know the how and why.
Thanks.
I'm not brisket expert. Just a cook that likes to know the how and why.
Thanks.
Posted on 4/25/19 at 7:51 am to VABuckeye
quote:
Why fat side down? My thought is that fat side up renders the fat into the meat and helps with moistness and flavor.
A good bit of internal fat in deckle/point area of brisket. Fat side down acts as barrier for meat from heat source. Thats what I read somewhere and it has worked well for me.
Posted on 4/25/19 at 7:51 am to VABuckeye
My guess would be the theory that the fat acts as a “shield” for the meat, which may help prevent the meat from drying out especially on a high temp cook
Posted on 4/25/19 at 8:10 am to VABuckeye
quote:
Why fat side down?
I do this too on my WSM. Heat source is coming from bottom. I get a better product this way in my opinion.
Posted on 4/25/19 at 9:12 am to IlikeyouBetty
quote:You have more than enough time.
Don't have time for that low and slow shite
Posted on 4/25/19 at 9:16 am to Datfish
Others have said this as well, sometimes I do 6-8 hours on the smoker btw 225-250, normally gets me into the stall range around 155-165. At that point will pull off smoker, wrap in paper and put in oven at 300 till the probe slides in/out easy.
Still great finish, generally knocks off a few hours and allows for same day brisket. Also allows me to clean the smoker out earlier in the day!
Still great finish, generally knocks off a few hours and allows for same day brisket. Also allows me to clean the smoker out earlier in the day!
Posted on 4/25/19 at 9:22 am to Datfish
Slow and low, that is the tempo
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News