First HnF Brisket on my UDS

[Jimmy Sean]

Had a family over from church this past Saturday. I thought I would use them as a guinea pigs for my first Hot and Fast Brisket and First brisket on my UDS. Used a mixture of Royal Oak lump, Kingsford Comp and some added hickory chunks.

I did not even check the temperature of the brisket. I only probed it until I thought it was done. Seasoned it up using Popdaddy’s tri-level and put it on the UDS at 6:00 am at 225 degrees, fat side down. Temperatures in the drum fluctuated between 218 to 253 for four hours. Flipped the brisket over and ramped the temp up to 300, now it was super stable at this temp. At 11:30 I check it by probing it and thought it could go a little longer. Checked again at noon, probed with little resistance so I pulled it and wrapped in butcher paper. Placed it in a cooler to rest. Ok so I started way early because I wanted to make sure it was done before my guest arrived at 6:00, just a little premature on my timing. I had to reheat in the oven, but I left it wrapped in paper.

My thoughts are that the flat was a little dry, didn’t fall apart or crumble. I thought it had a good pull with a little snap but honestly I haven’t ate a lot of Brisket. The point on the other hand was delish. Everyone thought it was great. Probaly could have pulled it at 11:30 and all would have been well.

And the pron…..

[SmokinFF]

Too bad you didn't have that ready Thursday. You could have left a sample in my truck.

[Rodcrafter]

So I have a question, why did you speed it up or cracnk up the temp how ever you want to word it?

[Jimmy Sean]

So I have a question, why did you speed it up or cracnk up the temp how ever you want to word it?

To set the smoke ring. But honestly I was attempting to go hot and fast as opposed to low and slow. Next time I'll go 220ish for two hours and then ramp it up to 300 until the four hour mark. Then wrap in butcher paper and continue until the flat is probe tender.

It must have been ok because most of the 12.6lbs brisket was gone the first night. Finished off the rest at lunch the next day.

[alleyrat58]

So I have a question, why did you speed it up or cracnk up the temp how ever you want to word it?

To set the smoke ring. But honestly I was attempting to go hot and fast as opposed to low and slow. Next time I'll go 220ish for two hours and then ramp it up to 300 until the four hour mark. Then wrap in butcher paper and continue until the flat is probe tender.

It must have been ok because most of the 12.6lbs brisket was gone the first night. Finished off the rest at lunch the next day.

Not sure what methods you're following, but if you want to cook hot and fast I would take the Myron Mixon approach, cook at 350 for four or five hours, then wrap in foil with a little beef broth or mop sauce, then wrap in foil tightly and wrap it in a blanket and place it in a cooler or cambro. That will keep it from drying out.

Also, cooking hot and fast, you may not get the brisket fork tender until after it has had plenty of rest time, hence the blanket and cooler.

I personally have never had a hot/fast brisket taste good to me, but I am also very picky, fwiw.

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[The Czar]

Sweet....glad it worked out....I've never had luck with brisket hot and fast but results don't lie if its all gone!!!

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[Smokeone]

Looks like it would eat to me!
I can't comment on HF either. Never done it or sampled one that way.

[Tom_Heath]

Well now..... that sucka looks good.

[Rodcrafter]

The reason I asked why spead it up was because, I love me some brisket, and the only way I do it is slow. The smoke ring seems to me to be deeper the slower I go. It is like if the temp of the meat is under 150 longer it will continue to take smoke into it. But after it gets there, it may as well get wrapped up because no more smoke goes in. That is my own experience.
fwiw

[Gizmo]

Same here RC...

[johnney]

looks good Jimmy! i use my wifes employees the same way. trying a new rub then they get lunch for a couple days at work. my last feed back was that "it was good, but the one before was to die for"... i think they just say that so i will continue to cook for them lol

[Gizmo]

Warn them that lying about their opinion will be met with hostility from the cook....

[Jimmy Sean]

Doing another brisket this Saturday, I can hardly wait.

[KenV]

I do all my briskets hot and fast, even in competition. I started doing them this way after somebody I know took Myron's class And this is how they did it.
If you're injecting, Do it the night before and if you're not injecting don't worry about it. Rub the night before. Pull the the brisket out of the fridge 3 to 4 hours before you plan on putting it on, Let it come up in temperature. Get your smoker running at 300°, Put the brisket on fat cap Down and let it go until it hits 160° in the thickest part of the flat, should take about two hours. Pull and wrap at 160°, I use tinfoil but use whatever you want. I also put a little beef broth in the foil, about half cup. Put it back on the 300° smoker until the internal temp is at 205°, Should be about another two hours. Pull it at 205° And put in a cooler for 1 to 2 hours. Most of my briskets are ready for slicing in 6 to 7 hours with the resting time. I normally plan on the brisket being on the cooker for 4 to 4 1/2 hours.
I have never had a problem with the smokering running at a higher temperature.

[Smokeone]

That looks really good!
Gonna have to get one prepped up for the weekend, now.

[The Czar]

Does that mean your bringing one Saturday?

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[Smokeone]

Nope, chicken, chicken. Bone in at that!

[Rodcrafter]

Nice looking beef!

[Gizmo]

KenV you need to move that post to the food section as it's own topic - make it easier to find...

[KenV]

Will do!

[Smurf]

That is some good lookin Q !

[Smurf]

Oops wasn't meant. Thumbs up yes.

[Mettle]

Dude, you are working too hard. Rub that brisket a few hours (two or more) before cooking and put it back in the fridge or on ice. Set the temp you want and cook the dang thing straight from the fridge.

If you have enough salt in your rub (hard not to IMHO) and the brisket goes on cold... you will have a smoke ring.

[KenV]

The smoke ring is caused by nitrates from the smoke reacting with the myoglobin in the meat, unless your using a curing salt there are not enough nitrates in table or kosher salt to make a difference in the smoke ring.
Sea salt does have more natural nitrates in it but again it's minimal.
When I'm doing hot and fast my briskest are only in the smoke for approx 2 to 2 1/2 hours before I wrap and they are put on somewhere around 45* to 50* internal and the rings are always good.

[Novass]

if you still had a little bit of resistance, I would say it needed a little bit more time on the smoker. I've cooked a few h&f and they probe tender anywhere from 203 to as high as 214 on one of them.