Kruez Fast Cook Brisket

encinitassmokerMember

I was watching a show on BBQ joints the other night and the owner of Kruez' market in Lockhart, Texas criticized smoking brisket for 10+ hours. He said that his brisket is done in 4-5 hours, and they look to be full-sized cuts. The final product looked amazing. Any comments? Anyone try this approach? If so, what settings?

Thanks.

8/30/102:57 PM

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cal 2Member

That would be a hot smoked brisket.Most that I've read about say 325-75* on the smoker,opps, my 020 doesn't go that hot. I'm sure the fec100 would cook that hot, but I would worry about proper smoke flavor.

I'm still trying to master the low and slow approach, but hey to each his own.

8/30/105:24 PM

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tomMember

Different type of pit,smoke flow,meat they are cooking,experience with the pit and the particular meat.

8/31/106:48 AM

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maxqMember

Never tried hot & fast but here's a LINKthat shows the process.

My guess is there's more shrinkage cooking brisket that way...probably offset by the epic proportions of meat served at Kruez daily.

8/31/108:44 AM

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