I get the same results on my Weber kettle smoking between 275-300, done smoking in 5 hours then add the rest time. Great video! Looks delicious! Thank you for sharing
@@hnurse1 I don't have a WSM, I have two weber kettles and I do use a water pan though it's really not necessary for me since I live in the Pacific Northwest where's there's lots of moisture in the air already.
Great video , I pretty sure you know by now, but next time don't wrap it up until you get the bark you are looking for and don't wrap it in foil. Brisket looked great by the way. I like low and slow my self , but when I am in a rush or at a comp I prefer Hot and Fast.
That liquid sizzle sounded more like 325-350 at the grate but no biggie. I usually think 275 as the high end of low & slow; stock Akorn kamados like to sit at 275 so I've made plenty at that temp. After trying hot & fast a few times I decided I don't like the fat render and the window for pulling at the right tenderness is super narrow compared to 225-250. I really like the fat trim between the two muscles during the trim phase; thanks for that!
Hey Susie, keep up the great work, you are the reason I'm addicted to smoking now. Just started using a drum here in Aussie and interested if you ran charcoal or Lump with that cook and how much smoking wood you used too if you have the time to reply.
Hi Susie, always love your videos, and have used many of your tips with great success, thank you! I was wondering on this hot n fast cook would you consider wrapping in pink butcher paper vs foil? Maybe possibly get a better bark? I’m going to try this and wanted your thoughts first. Thanks again and keep these videos and recipes coming!
Can it be the reason you used aluminium foil versus butcher paper that you did not get that bark that you were looking for , even though you did it hot and fast
After a trip to austin brisket has become an obsession of mine... unfortunately im too cheap to buy a whole one and the small flat pieces ive tried come out like roast beef. Ready to give up!
I'm not a big fan of a mustard slather because I can taste the mustard that you put on there but if you are going to use a mustard slather you should buy the best mustard that you can get because that makes a lot of difference but the reason why I'm writing is this is a great video and I think one of the other experiments You Oughta try it's an injection and yes it matters what injection you use and who you buy it from on how it's going to taste
Got a used smoker and decided to try a brisket.Just did this and it turned out beautifully. However i got really bad stomach pains after eating. Tried the meat agsin the next day and the same thing happened. I noticed alot of white smoke would occasionally come out of the smoker when it fed more pellets and that the temp was not very consistent, rising and falling my 30 degrees. Anyone have any thoughts. Maybe i got sick from bad smoke?
I needed this!! Sometimes I just don’t have the time for the low & slow. As much as I like it I think sometimes I’ll be able to make hot & fast. I’ve tried the foil and it really robs you of the bark but to be able eat brisket more often I’m game to try it. I’ve got your vanilla almonds outside on the Traeger now. I’m also going to try your brisket rub if I can find it. Keep making us hungry 👍👍
Hot and Fast! I just smoked my first brisket, approximately 17 hours on my Traeger pellet smoker, the brisket was fork tender and so delicious! Having done it that way, I don't know that I'll ever want to do it Hot n Fast, but it's great to know it can be done. Thanks for the video!
Trying my 1st Hot and fast on my weber kettle. Started at 8am and at 10am I am already up to 129 in the point and 133 in the flat. I used the snake method 2x2 and 12 hot coals to start with 3 stagared oak chunks. Is it too close to the fire? Its a honking 14lbs so there is no extra space. Im trying to keep it in the 250-265 range to slow it down some. Any advise?
Wow!!! First time watcher did sub.. What if u did a low and slow start to get ur bark then raised the temps after wraping to speed up the cook and get it done in 6 hours?? U have a beutiful smile by the way.
It's not the same as your usual bark cause you wrapped it in foil. If you want moist and no bark wrap it in foil. next time try it wrapped in butcher paper.
İ always run my offset at 300 either naked or in butcher paper never disappoint great bark never foil it Doing 2 wagyu ones on saturday Do you have a distrubutor in Australia for your rubs?
Hot and Fast Brisket is usually hotter, more like 375f until it hits the stall then wrapped and back down to 250-275f.. and usually done within 5 hours..
@@Heygrillhey Evidrntly they don't make them anymore, at least I don't see anything according to their Facebook page. Of course you can make them at a fraction of the cost of one's I've seen like them. $900 is way out of line.
I have watched 3 of your brisket videos in a row and definitely need to make one this weekend. Love your story, your presentation style, and focus on making family meals. My favorite part of this video was when Todd said, “You’re killing me”. Great video as always Susie...looking forward to more backyard bbq hero videos!