Personal Record Fast Brisket (so far) - BBQ Central

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Old 08-21-2010, 05:30 PM   #1
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Personal Record Fast Brisket (so far)

I might set a new personal hot & fast brisket record this afternoon. I put a
14-lb (13 lb trimmed) packer on the USM (Ugly Smokey Mountain -- UDS with
a third rack and water pan) a little over three hours ago and it's rockin' nearly
165* now. I've been averaging about a 315* drum temp.

Me likey!

John
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Old 08-21-2010, 05:54 PM   #2
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Re: Personal Record Fast Brisket (so far)

So, what's the hurry?
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Old 08-21-2010, 06:06 PM   #3
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Re: Personal Record Fast Brisket (so far)

Quote:
Originally Posted by oompappy
So, what's the hurry?
Just cuz

No, this is just my normal 6-hour planned brisket cook that is moving much quicker.

John
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Old 08-21-2010, 06:06 PM   #4
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Re: Personal Record Fast Brisket (so far)

175* at 3:55 in.

I'll shoot a pic just before I pull it off. I can't post a plated pic because I'm cooking this
for a friend's party.

John
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Old 08-21-2010, 06:10 PM   #5
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Re: Personal Record Fast Brisket (so far)

I am curious to see if high heat briskets hang up at the 175* plateau like low and slow seem to. I'll tune in later. Thanks.
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Old 08-21-2010, 06:39 PM   #6
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Re: Personal Record Fast Brisket (so far)

We need a recipe
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Old 08-22-2010, 12:07 AM   #7
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Re: Personal Record Fast Brisket (so far)

Quote:
Originally Posted by Griff
I am curious to see if high heat briskets hang up at the 175* plateau like low and slow seem to. I'll tune in later. Thanks.
No, they don't. They power through the plateau like it's not even there. It's a beautiful thing!

John
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Old 08-22-2010, 12:33 AM   #8
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Re: Personal Record Fast Brisket (so far)

Well, I pulled the brisket off at 190*, since my friend will be reheating it
tomorrow. It ended up taking right at 5 1/2 hours.

I have to say that it's one of the best I've cooked. Funny how that works
when you're at home and not worrying about judges.

Here is how it looked at about 186*, which was about 45 minutes before I
pulled it off.



And here's how it looked when I parted and packaged it.



John
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Old 08-22-2010, 12:42 AM   #9
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Re: Personal Record Fast Brisket (so far)

High heat is okay with me.

Pigs
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Old 08-22-2010, 07:58 AM   #10
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Re: Personal Record Fast Brisket (so far)

Quote:
Originally Posted by Pigs On The Wing BBQ
High heat is okay with me.

Pigs
Of course it is, you need high heat to light your crack pipe!

BTW, my pop tarts took 3 minutes in the toaster this morning.
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Old 08-22-2010, 08:14 AM   #11
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Re: Personal Record Fast Brisket (so far)

[quote=Larry Wolfe]
Quote:
Originally Posted by "Pigs On The Wing BBQ":3ok8ul9n
High heat is okay with me.

Pigs
Of course it is, you need high heat to light your crack pipe!

BTW, my pop tarts took 3 minutes in the toaster this morning. [/quote:3ok8ul9n]
Was that convection?
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Old 08-22-2010, 08:16 AM   #12
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Re: Personal Record Fast Brisket (so far)

[quote=Larry Wolfe]
Quote:
Originally Posted by "Pigs On The Wing BBQ":3jm7op2n
High heat is okay with me.

Pigs
Of course it is, you need high heat to light your crack pipe!

BTW, my pop tarts took 3 minutes in the toaster this morning. [/quote:3jm7op2n]

Frosted pop tarts? Ya know they take longer.

Pigs
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Old 08-22-2010, 12:56 PM   #13
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Re: Personal Record Fast Brisket (so far)

Nice looking brisket John. What seasoning did you use? Did you foil and let it rest in an ice chest?
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Old 08-22-2010, 04:51 PM   #14
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Re: Personal Record Fast Brisket (so far)

Quote:
Originally Posted by Smokey Lew
Nice looking brisket John. What seasoning did you use? Did you foil and let it rest in an ice chest?
I used three different rubs/seasonings. The first coat pre-cook was a nice
layer of Sucklebusters Hoochie Mama (good stuff) followed by a light sprinkle
of McCormick Montreal Steak Seasoning.

About an hour before I pulled it off I hit it with a light coat of honey and a
sprinkle of McCormick Sweet & Smoky rub, which I've really come to appreciate.

I used a combination of 3/4 Kingsford Competition and 1/4 oak lump. For smoke
I threw on two chunks of cherry and one of hickory, which is my typical smoke
wood blend.

This one never saw the inside of foil.

John
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Old 08-22-2010, 05:50 PM   #15
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Re: Personal Record Fast Brisket (so far)

Quote:
Originally Posted by PatioDaddio
Quote:
Originally Posted by Smokey Lew
Nice looking brisket John. What seasoning did you use? Did you foil and let it rest in an ice chest?
I used three different rubs/seasonings. The first coat pre-cook was a nice
layer of Sucklebusters Hoochie Mama (good stuff) followed by a light sprinkle
of McCormick Montreal Steak Seasoning.

About an hour before I pulled it off I hit it with a light coat of honey and a
sprinkle of McCormick Sweet & Smoky rub, which I've really come to appreciate.

I used a combination of 3/4 Kingsford Competition and 1/4 oak lump. For smoke
I threw on two chunks of cherry and one of hickory, which is my typical smoke
wood blend.

This one never saw the inside of foil.

John
Not critiquing at all, but honey on a brisket? I'll have to try it before I knock it. Looked good though.
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Old 08-22-2010, 06:01 PM   #16
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Re: Personal Record Fast Brisket (so far)

[quote=Larry Wolfe]
Quote:
Originally Posted by PatioDaddio
Quote:
Originally Posted by "Smokey Lew":1l8fkuwj
Nice looking brisket John. What seasoning did you use? Did you foil and let it rest in an ice chest?
I used three different rubs/seasonings. The first coat pre-cook was a nice
layer of Sucklebusters Hoochie Mama (good stuff) followed by a light sprinkle
of McCormick Montreal Steak Seasoning.

About an hour before I pulled it off I hit it with a light coat of honey and a
sprinkle of McCormick Sweet & Smoky rub, which I've really come to appreciate.

I used a combination of 3/4 Kingsford Competition and 1/4 oak lump. For smoke
I threw on two chunks of cherry and one of hickory, which is my typical smoke
wood blend.

This one never saw the inside of foil.

John
Not critiquing at all, but honey on a brisket? I'll have to try it before I knock it. Looked good though.[/quote:1l8fkuwj]
Sweet, salty and spicy always works. You'd be surprised how many top circuit cooks
use honey on brisket.

John
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Old 08-22-2010, 07:31 PM   #17
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Re: Personal Record Fast Brisket (so far)

Quote:
Originally Posted by PatioDaddio
Not critiquing at all, but honey on a brisket? I'll have to try it before I knock it. Looked good though.
Sweet, salty and spicy always works. You'd be surprised how many top circuit cooks
use honey on brisket.

John[/quote]

Welll, I've competed and I've heard and seen 'Top Circuit' Cooks used Honey.....Competition BBQ is not near as good a Backyard BBQ and I think most of those that have competed would agree. Competition vs. edible/enjoyable BBQ are 2 totally different animals. Competition, you want ALL the intense concentrated flavor in ONE bite, feed competition BBQ as a meal to people and they'll eat half of what you feed them. Top Circuit cooking and 'edible bbq' are NOT equal.
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Old 08-22-2010, 07:40 PM   #18
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Re: Personal Record Fast Brisket (so far)

Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by PatioDaddio
Not critiquing at all, but honey on a brisket? I'll have to try it before I knock it. Looked good though.
Sweet, salty and spicy always works. You'd be surprised how many top circuit cooks
use honey on brisket.

John
Welll, I've competed and I've heard and seen 'Top Circuit' Cooks used Honey.....Competition BBQ is not near as good a Backyard BBQ and I think most of those that have competed would agree. Competition vs. edible/enjoyable BBQ are 2 totally different animals. Competition, you want ALL the intense concentrated flavor in ONE bite, feed competition BBQ as a meal to people and they'll eat half of what you feed them. Top Circuit cooking and 'edible bbq' are NOT equal.[/quote]


I think you hit that right on the head! I'll agree 100% with that.
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Old 08-22-2010, 10:20 PM   #19
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Re: Personal Record Fast Brisket (so far)

OK. You guys do what you want on your pit, and I'll do my thing on mine.

The dude asked a question of me and I answered it honestly.

My comment that sweet/salty/spicy works stands, as it most definitely does.

John
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Old 08-22-2010, 11:54 PM   #20
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Re: Personal Record Fast Brisket (so far)

P.S. Note the wrapping mixture in this recipe.

Johm
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