Hot and Fast Brisket (5 Hours Total!) - Smoking Meat Forums
Aug 11, 2016 · We cook hot and fast at competitions and at home. 275°/325° is the norm for us on brisket and ribs. We cook primes at competition and inject to prolong the moisture retention once …
General question about brisket and internal temperature
Nov 10, 2023 · You seem to be describing a hot and fast brisket cook. Those are fine but generally need a piece of Prime grade or very good quality choice piece of meat. If a lower end piece of choice or a …
HOT & FAST, NO WRAP BRISKET ON THE LANG - Smoking Meat Forums
Oct 9, 2016 · Here's the brisket all trimmed & rubbed down. I picked this one out because it had good marbling & the flat was pretty thick on the end.
What do i do when brisket got to temp too fast (now w QView)
Apr 30, 2011 · my first brisket on the traeger. it is small - 4 lb flat. i smoked it for a couple hours then turned the temp up to 225 and put it in an open foil pan. after 3 more hours it was up to 150 and i …
Hot & Fast Brisket... Can it be done? - Smoking Meat Forums
Aug 8, 2014 · I'm doing a brisket this weekend, but I have a lot of things going on. I really don't have a lot of time for smoking, and I shouldn't really even try it, but I have to eat so I was thinking brisket, if it …
Hot and Fast Brisket Point - Smoking Meat Forums
Oct 20, 2010 · I had a 13 lb packer brisket in there and it had started to thaw around the sides, so into the fridge it went to continue defrosting. I needed to grind some burger, so I separated the point and …
Want to give hot and fast brisket a try. For those who do this what do ...
Jan 7, 2022 · With hot and fast, should I inject and/or wrap the brisket at all? Or should I follow a low and slow recipe, with just higher temperature and quicker cook times?
Brisket Hot and Fast or Low and Slow? - Smoking Meat Forums
Nov 11, 2011 · The few that Iv'e done hot and fast came out OK. I think that the low and slow method produces a little bit juicier brisket. Just my (limited) experience with hot and fast.
Quick Notes: 1st Hot & Fast Brisket - Smoking Meat Forums
Jun 8, 2019 · Al'right! Another successful Extreme Hot-n-Fast brisket. Looks great to me, nice cook. Like! If you can generate clean/light smoke at 375°-400°+ there is no need to utilize lower temps.
First hot-fast brisket - amazing! - Smoking Meat Forums
Mar 15, 2010 · I just finished my first hot & fast CAB choice brisket today on the WSM 22 at about 300 degrees. It was an eye-opening experience (thanks, Konrad!). One thing I tried which was a bit of …