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
4.5 hours later about to pull from the cooker
after the rest and about to separate the point and flat.
Flat sliced and ready for serving
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
4.5 hours later about to pull from the cooker
after the rest and about to separate the point and flat.
Flat sliced and ready for serving