1st HnF Brisket on UDS

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spott77

Assistant Cook
Joined
Nov 9, 2006
Messages
32
http://s208.photobucket.com/albums/bb76 ... 20Brisket/

Well decided to try this Hot and Fast Brisket thing, after the last one i did took 16 hours. So I got a 13# in the bag packer and trimmed it up to probably 11#. Injected with Butchers and used my Brisket Rub. Cooked @ 350-375 for 4.5 hours. Pulled it @ 197 degrees the probe went in the flat easily but the middle of the flat probably could have used another half hour or so. Wrapped in Foil and threw in a cooler with towels for an hour. So Fridge to Fork in 5.5 hours. The only difference was I didn't get bark formation like i do with a long cook. I prepped the same as for my long cook so the rub mixed with excess injection and made a paste that was too wet to form the bark I was looking for. Think that will be an easy fix. The tenderness and flavor were good and on par with my low and slow cook. Will try this again.
putting it on the Drum
img_228023_0_79ab1aad49ff313fb0973956cb958051.jpg

4.5 hours later about to pull from the cooker
img_228023_1_35744001311bf8a4667e3a8af0759acd.jpg

after the rest and about to separate the point and flat.
img_228023_2_2119775b58ef63ee99660f055431ab3c.jpg

Flat sliced and ready for serving
img_228023_3_5ff5653e0f4a1c1763da2847745599fc.jpg
 
you can see where the bark or lack there of was it was a little goopy paste once i scraped it off the meat was really good. I think wiping off the excess injection that makes it out of the meat and then rubbing it will fix that problem.
 
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