Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Hank D Thoreau]

Anybody ever try the hot and fast brisket approach? Here is a link to a blog post I got from Thermoworks.

https://blog.thermoworks.com/beef/hot-and-fast-brisket-done-in-half-the-time/?browse_eid=427da8c5-f332-4390-831f-981530a8ff2b&utm_source=bronto&utm_medium=email&utm_term=blog-CTA&utm_content=2019-10-05&utm_campaign=Oct2019-buy-more-save-more-REMIND-content-hot-fast-brisket-USA-cs&_bta_tid=24613760585476395030097811539699783288698951063654529766301933193647188497318395322771885601189646534664

[Kristin Meredith]

Yes, I think there are various threads on this topic. I know you are relatively new to this site, so probably don't know a lot about past topics.  I know Bent did one and I thought posted about it a while back.  There really is not anything having to do with cooking meats on a pellet pit that has not been done, and usually documented very well, by the members of this forum. Here is just a small sampling

https://pelletfan.com/index.php?topic=425.15

https://pelletfan.com/index.php?topic=861.msg8918#msg8918

https://pelletfan.com/index.php?topic=3489.msg42189#msg42189

https://pelletfan.com/index.php?topic=3489.msg42189#msg42189

[Bentley]

Bite tongue, and count to 10...

[yorkdude]

Anybody ever try the hot and fast brisket approach? Here is a link to a blog post I got from Thermoworks.

https://blog.thermoworks.com/beef/hot-and-fast-brisket-done-in-half-the-time/?browse_eid=427da8c5-f332-4390-831f-981530a8ff2b&utm_source=bronto&utm_medium=email&utm_term=blog-CTA&utm_content=2019-10-05&utm_campaign=Oct2019-buy-more-save-more-REMIND-content-hot-fast-brisket-USA-cs&_bta_tid=24613760585476395030097811539699783288698951063654529766301933193647188497318395322771885601189646534664

I would not be using links from other websites here, there are other ways to reference these things. It is easy to find in the registration agreement. It is located in the "Important things to remember section".
Besides, there is plenty of information here that will help you with almost anything, cooked anyway by some pretty experienced folks.
Just my

[MikeMcQ]

I (vaguely) remember the first brisket I ever cooked when I got my first Traeger back in the 90s. It was way opposite of Hot & Fast cook lol. Was a big 18lb packer that I took way too slow. Total time about 36 hours! I think we did eat it though lol. Have learned a LOT and come a long way since then. 

[hughver]

I realize that wrapping it in foil at 160° probably preserves the moisture but what about the smoke flavor. Most pits don't emit a whole lot of smoke at 325° and the shortened time to reach 160° just macerates the lack of smoke flavor.   

[MikeMcQ]

I have a "little" 13.7lb packer I'll be cooking this weekend and this thread had me thinking why not give H&F a try! Then the more I thought about it realized it took me many years to get briskets I was really happy with. Haven't had a brisket cook we weren't very pleased with in a long long time so nope not switching gears.

[Hank D Thoreau]

Yes, I am fairly new here and was unaware or forgot the rule regarding posting links. I am not new to other forums and this is not a rule I have encountered before.

Sorry for missing it and thanks for not letting it stop the conversation.

I agree that if I am going to put the time into cooking a brisket, whether fast or slow, I am going to want to take advantage of the smoke.

I am still recovering from my 19 hour pork butt cook and my almost equally long 15 pound brisket cook.

I am definitely changing my strategy the next time I do something that long. Instead of starting when I get up in the morning, I will kick it off about 2 or 3 AM.

I am ready to do another. I had oral surgery last week and am still recovering. I need to give my recovery a little more time so that I am sure to enjoy the fruits of my labor.

[hughver]

I am definitely changing my strategy the next time I do something that long. Instead of starting when I get up in the morning, I will kick it off about 2 or 3 AM.

FWIW, when I was doing large whole packers and wanted to serve it the next evening, I normally started them at 150-160° around 10-11 PM. In the morning, I'd raise the pit to 180° until the IT reached 140° and then increased the pit to 225° until IT is 160-165°. At that point, I'd wrap and again raise the pit temperature, this time to 275° until 203° or probe tender and TFC until ready to eat.

As I've mentioned in previous post, for the last year or so I've been separating the point from the flat, removing all visible fat and cooking using a slightly different scenario. IMHO, the result is somewhat better than my previous method.
.