Hot & Fast Brisket

Teammate Craig went down and studied them closely a couple years ago.As usual,it has more to do with the overall process,and the pits.

If it is any help,he does his cater/vendor business on FEC s.

I'm not sure I get your drift Tom. I'm just curious as to the advantages, or disadvantages of cooking brisket at 350 vs 250. Either way I do it, it will get smoked on a FEC.

One way to satisfy my curiosity would be to try one...just figured someone here has cooked a hot n fast brisket and could give me a yay or nay.

In the old (prior to pellets) days, I did a lot of Brsket at 350(ish) degrees.
It works wonderful and we won our share of $$ with it. Moist and tender as can be.

BUT--that was on a stickburner which puts out intense smoke flavor!

We all know our pellet cookers produce a "mild" smoke flavor, especially at higher temps.

I would expect minimal smoke flavor at high temps with little smoke ring, etc.

Give it a try---it will still be good eats--if not as smokey as usual.

TIM

There is a dominant MIM cook that teaches a quick burst of heavy smoke,then 350* plus,lots of liquid,and foil.

It produces almost fall apart briskets,from any grade of meat.

Of course ,as you know,this is a different product than you are discussing.

As a kid,many years ago in south OK and TX,folks either cooked packers so slow they could take close to 24 hrs,or seared them on a covered grill,mopped and flipped them ever hr for faster cooking.

Seems they would be tender,but not the neatest slicing.

Long marinades in Dr Pepper,before hand, was popular.

Give it a try at 350*,without the "crutch" and let us know.

Max,

You spent all those post trying to figure out how to get more smoke flavor.

Hot and fast won't do that.

Smokin'

quote:

Originally posted by SmokinOkie:
Max,

You spent all those post trying to figure out how to get more smoke flavor.

Hot and fast won't do that.

Smokin'

I spent a year tryin to figure out the same. Decided to try a small green piece of Mesquite in the bottom of the cooker. I light one end then let it smolder the rest of the way. 2 first place brisket calls in the last 3 weeks. My 'pellet cooker' doesn't get made fun of quite as often now amongst the sea of stick burners here in TX. Problem solved

Good to hear about the walks and the successes.

Now we just need to figure out if the piece of mesquite made the difference-or your good cookin'.

quote:

Originally posted by SmokinOkie:
Max,

You spent all those post trying to figure out how to get more smoke flavor.

Hot and fast won't do that.

Smokin'

Agreed Russ.

My question isn't about hot & fast in a pellet burner as much as the technique itself. If I decide to give it a try, I've got an offset that needs the spider webs kicked off