Personal Record Fast Brisket (so far)

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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! :mrgreen:

John
 
oompappy said:
So, what's the hurry?

Just cuz :D

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

John
 
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
 
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.
 
Griff said:
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
 
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.

HotFastBrisket_1_1_640.jpg


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

HotFastBrisket_1_2_640.jpg


John
 
Pigs On The Wing BBQ said:
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. :mrgreen:
 
Larry Wolfe said:
[quote="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. :mrgreen:[/quote:3ok8ul9n]
Was that convection?
 
Larry Wolfe said:
[quote="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. :mrgreen:[/quote:3jm7op2n]

Frosted pop tarts? Ya know they take longer. :LOL: :LOL: :LOL:

Pigs
 
Smokey Lew said:
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
 
PatioDaddio said:
Smokey Lew said:
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.
 
Larry Wolfe said:
PatioDaddio said:
[quote="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
 
PatioDaddio said:
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.
 
Larry Wolfe said:
PatioDaddio said:
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.
 
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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