Hot-n-Fast Brisket - Pensacola Fishing Forum

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Old 05-25-2019, 02:00 PM   #1
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Default Hot-n-Fast Brisket

I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find was on the BIG side at 22lbs.
Trimmed about 4-5lbs off it getting it ready.
Does anybody else cringe when trimming actual meat off a brisket?


Kosher salt, fresh cracked pepper, granulated garlic and more.
Wrapped it overnight to brine a bit.















Got the smoker running with some hickory, settled in at 275 and threw the brisket on to get some smoke for a couple hours.
Then I'm gonna kick the temp to 375-400 and take it to about 160-165 and wrap in butcher paper to finish at probe tender, 200-210.







2.5hrs at 275 +/-, looking good with an average IT of 108.
Just turned the heat UP! Cooking at 396 now.



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Old 05-25-2019, 02:49 PM   #2
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Man ever time I open your post I have to go eat...
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Old 05-25-2019, 03:58 PM   #3
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2.5 hours averaging 390, IT is now 165, time to wrap.








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Old 05-25-2019, 05:55 PM   #4
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7 hours and done.
Probe tender at 205.
Wrapped and resting for a few hours.

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Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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Old 05-25-2019, 08:15 PM   #5
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WHY?!
Why should I ever do a brisket low-n-slow again, why?
I don't know because this hot-n-fast brisket was simply awesome.
My family said it was the best one I've ever cooked... Damn, that says it all.

Juicy and Tender!







Plated it with
Buttery Mashed Taters
Honey Sesame Carrots/Onions

Finale

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Old 05-28-2019, 12:05 PM   #6
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wow it just falls apart
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