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.

That goes against everything Ive heard! Lol!


.... glad it worked out for you

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.

It was a full packer. In the picture the point had already been removed and chopped.

Well sh1t! Back to the drawing board for me!

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.

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.

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.

good job!

"wrapped in butcher paper"

This paper, the white freezer paper?

Foil?

Help me out please.

Kenneth,

As long as it is not plastic coated it will work,

Something like this.
http://www.webstaurantstore.com/30-...kaging-Wrap&utm_campaign=Disposables

I have heard the competition guys have gone to butcher paper instead of foil.

Nice looking brisket.

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.

Am I following along here?

The Brisket gets wrapped in the butcher paper and then put back in the smoker?

Foil is now passe?

#40 pound, brown uncoated .......

Why, What's the reasoning?

Cost?

Help keeping the bark on the brisket from being soggy.

I couldn't care less about the texture of the bark, but moist, tender meat...I wanna do that.

I like to try for all 3 doesn't always happen though.

RNF, Please tell us about your smoker and the wood you used.

That looks great!! Can you send some to Djibouti please?

Eric

In his book http://www.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530

Myron starts with a full 15-20lb injected and marinated packer in a 350 degree smoker for 2 1/2 hours then foils before returning to smoker till point temp reaches 205 then rests in a thick blanket for 3-4 hours.

Will try this method before the snow flies hopefully.

Denny,

The smoker is a Old Country Wrangler and the wood was a mix of Red Oak and Apple.

Good luck with your H&F smoke.

Nice work, RNF... and that plate looks exactly like one I would make myself!