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Tried the hot and fast method on a brisket today. Went on the smoker at 10 AM and was eating it for supper tonight at 6 PM including a 1:30 hour rest. Smoked it at 300 degree for 4 hours(temps varied from 285-315) unwrapped then wrapped in butcher paper for a couple more hours then off the smoker and on the counter for a rest. It was moist and tender I will be trying this method again.
A gun in the hand is worth more than the entire police force on the phone.
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That goes against everything Ive heard! Lol! .... glad it worked out for you
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Was that a flat or full packer? I can see maybe just a flat but you got me questioning this method for a full packer.
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I'm a proud member of the BGE cult ... yes, I consider myself an EGGHEAD
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It was a full packer. In the picture the point had already been removed and chopped.
Last edited by RNF; 08/31/14.
A gun in the hand is worth more than the entire police force on the phone.
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Well sh1t! Back to the drawing board for me!
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I'm a proud member of the BGE cult ... yes, I consider myself an EGGHEAD
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Rb,
I usually smoke a brisket between 235 & 250 degree but my wife asked last night if I would smoke a brisket for labor day. I already had a fishing trip planned so I did it today and the brisket was not thawed out till this morning, hence the hot & fast.
Really there was not much difference in the low and slow when the brisket was done as for as moistness and taste. Bark is more crisp on the low & slow.
A gun in the hand is worth more than the entire police force on the phone.
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I've done it both ways. Only thing lacking on the hot-n-fast is the smoke ring. Same with pork ribs, I prefer faster and more chew. Fall off the bone tender is over rated.
Sean
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Brisket today actually had a fair smoke ring. Was expecting less.
I like my ribs on the tender side and the wife prefers her with a little chew. Works out well I take the ribs on the small end and she gets the thicker ones.
A gun in the hand is worth more than the entire police force on the phone.
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I work harder than a ugly stripper....
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"wrapped in butcher paper"
This paper, the white freezer paper?
Foil?
Help me out please.
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"wrapped in butcher paper"
This paper, the white freezer paper?
Foil?
Help me out please. I have heard the competition guys have gone to butcher paper instead of foil. Nice looking brisket.
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Done two lately hot and and fast with good results. If memory is correct, calikooknic helped me with cooking time on the first one and he was right.
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Am I following along here?
The Brisket gets wrapped in the butcher paper and then put back in the smoker?
Foil is now passe?
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#40 pound, brown uncoated .......
I work harder than a ugly stripper....
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Why, What's the reasoning?
Cost?
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Help keeping the bark on the brisket from being soggy.
A gun in the hand is worth more than the entire police force on the phone.
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I couldn't care less about the texture of the bark, but moist, tender meat...I wanna do that.
Last edited by sse; 09/01/14.
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I like to try for all 3 doesn't always happen though.
A gun in the hand is worth more than the entire police force on the phone.
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RNF, Please tell us about your smoker and the wood you used.
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