Brisket, Hot and Fast

[tap_tap_boom]

Hey guys,

Yesterday I did a brisket hot and fast on my Yoder YS640s because I was pressed on time and was shocked at how great it came out! To the point where I'm not sure if I'll go back to full low and slow.

Trimmed the prime brisket, removed all fat from the point to get bark all the way around.
Rubbed with Meat Church Gospel and some Myron Mixon Hickory Salt
275 top rack (point near the stack) for 4 hours (IT was 185)
Wrapped in a foil pan with rack inside (so it's not sitting in juice) and added broth (2 tsp of Better Than Bullion, 1 cup of water, and more Gospel. Heated up)
Went until probe tender (IT was 206)
Rested for 2.5 hours
Used a grease separator and poured all of the Au Jus in there, sliced, and then poured all the Au Jus over it

Moist, tender, and delicious!

Now I didn't get nearly the great bark you get from low and slow, but it was enough of bark to taste great. The best part is that the entire process took only 9.5 hours.

Might want to give hot and fast a test!

-Mike

[bhjr.]

Sounds great! I've been wanting to try this, just haven't built up the courage to do it yet. I know what they say though, you've got to burn to learn!

[RTex]

is that what you call california style?
I bet it was good. how much did the prime brisket weigh before you started?
and how much longer from when you wrapped it til you took it off at 206?

[tap_tap_boom]

is that what you call california style?
I bet it was good. how much did the prime brisket weigh before you started?
and how much longer from when you wrapped it til you took it off at 206?

LOL, I watched Myron Mixon do it multiple times and I thought, how could that be good? Then in my Yoder FB group someone posted about how theirs came out good and I had a brisket in the fridge was really tired on Saturday night so I said screw it, I'm going to do it.
From when I wrapped it to done was about 3 hours or so

[RTex]

LOL, I watched Myron Mixon do it multiple times and I thought, how could that be good? Then in my Yoder FB group someone posted about how theirs came out good and I had a brisket in the fridge was really tired on Saturday night so I said screw it, I'm going to do it.
From when I wrapped it to done was about 3 hours or so

what did it weigh

[tap_tap_boom]

what did it weigh

I can't remember. Got it at costco and it was $60 and I trimmed about 1.5lbs I'd guess.

[Axkiker]

LOL, I watched Myron Mixon do it multiple times and I thought, how could that be good? Then in my Yoder FB group someone posted about how theirs came out good and I had a brisket in the fridge was really tired on Saturday night so I said screw it, I'm going to do it.
From when I wrapped it to done was about 3 hours or so

I was just about to say that Mixon uses that method for this competition cooks I believe and has won many times. Low and slow isnt the only way.

[bhjr.]

9.5 hrs. ain't exactly setting the woods on fire either! I've got some patients, but geez!

[RTex]

9.5 hrs. ain't exactly setting the woods on fire either! I've got some patients, but geez!

I was reading it as 7hrs plus some rest time. but it sounds like the brisket was around 8 or so lbs, so that would be fast

[Ben Danbleume]

I went to hot and fast years ago.

[RTex]

I went to hot and fast years ago.

we still talkin bout brisket ?

[plbass]

I usually smoke a brisket at 250*-275* and will be done in about 8hrs. That's including panning also.