I have a dyna glo wide body cabinet smoker and a Traeger ironwood. I mainly use the Traeger now since I have a toddler and another munchkin on the way, I don’t have the ability to stay up all night long for my pork butts that run for 15-17 hours. The Traeger keeps them way more consistent and predictable and I love that about this cooker.
Kosmos, today is The Super Bowl.. A challenge and for fun I am literally in the middle of a Kosmos Version of Hot and Fast :-) Finna have it done for halftime! appreciate you my man! It’s been years since this was posted but these old videos are great!
I smoked a brisket this past Monday for Memorial Day, my plan was to get up early and smoke it all day but the night before my son called me and invited me to go play golf in the morning so I changed my plans, played golf in the morning then came home and did a hot and fast smoke and we were eating at 7:30 pm and had no complaints about how it came out, everyone loved it.
i guess Im randomly asking but does someone know of a way to get back into an instagram account?? I stupidly forgot my account password. I would appreciate any tips you can give me.
@Ismael Tadeo Thanks so much for your reply. I got to the site thru google and I'm in the hacking process atm. I see it takes a while so I will reply here later with my results.
Hot and Fast is the only way to Fly! Thanks for sharing many of your trade secrets. i do consume' all the time and never once thought of mixing with a sauce! Thanks K-man!
I live in Wisconsin but spent most of my summers in central Texas with my grandparents while growing up. I"ve been to probably a hundred BBQ joints around the state in the last 50 years as well as cooking briskets for friends up here. I"ve adopted my own version of "hot and fast" out of necessity due to the colder climate during the spring/fall. It's MUCH easier to run a cooker "hot" and consistent than low when the temp drops to below about 50 or so. CONSISTENCY is more critical than the actual cooker temp. I run it around 350-400 up to the point of the traditional "stall" around 160 or so then drop it to 250 and allow the inner temp to come the rest of the way up to 195 or so. After that...sit down for this one...I simply wrap it up and pack them into a cooler just big enough to fit. They'll CONTINUE to cook for hours using NO heat but what's already inside of them. Even cheap coolers and tightly packed briskets will stay hot for 8-10 hours after being removed. I've even left about 12 pork butts tightly packed for 12 hours and when I pulled them out, they were still at around 140 when I pulled them. You'll never have a more tender cook then using a cooler! Saves a LOT of fuel, time and fuss while in the colder weather.
I started out doing low and slow, but man been into doing hot and fast lately!! BOTH ARE AWESOME but love the fact you get simlar results in more than half the time
Just wanna say thank you for all these videos man because in the world of BBq it’s cooking at it best. Plus SECRETS that you willing to show and help us not to many want to show this with us.
I’ve never done a Brisket, getting ready to try my first Brisket, think I’m gonna do your method here, Hot N Fast, Kosmos great products and keep they great videos coming my friend
Awesome video, did my first ever brisket this past weekend, treager big tex low and slow, used cow cover and texas beef with the brisket mop and beef consum'e. Brisket was a huge hit at the neighborhood bbq.
Wayne SchaffnerI followed your hot and fast recipe brisket to the letter in my Oster Roaster Smoker with Hickory wood and I will tell you this was THE BEST Brisket I ever had. Cook time was 4 1/2 hours and it was STUPID GOOD. Thanks.
Lookin back at your old videos this morning after playing in the snow with my family. Got a small packer on the pellet grill. You're an entertaining guy! I bet you would've been great at anything you decided to do. Props to you brother! Love your stuff!!
Fatboy BBQ (Cibolo, Texas) I use a offset stick burner , Old Country BBQ pit, I inject with a mixture of creole butter/ water , the only difference is i dont trim the fat , i stab the fat side with a fork but not to where it penetrates all the way thru the meat . Fridge it up for a whole day , 250 , 275 for 6 hours , wrap in a foil pan for 4 , with some beef broth . Super good . I am gonna have to try your Cosmo/ beef mix for this weekends cook off . Where can I get it .
I usually do my brisket low and slow but thanks to Kosmo for making this video I learned how to make a hot and fast brisket. I prefer low and slow but hot and fast is good for those weekends that I want to get some sleep. I use an offset smoker, using wood.
Dude I have seen a lot of brisket smoking videos, and about 90% of those videos are junk! But I'm going to have to give you a five star ⭐⭐⭐⭐⭐ rating due to the presentation, color, brisket tenderness! Also your video was short, efficient, clean and straight to the point!
There are so many brisket videos out there and yet, you manage to give great tips and information which are unlike any videos out there. Thank you for all you guys do.
Started cooking when I was 12 got a chargriller at 13 added a offset fire box and started smoking and now at 15 run a big green egg as smoker for ribs, flat, and butt and the big chargriller for big brisket and burgers
Just smoked my first 20lb brisket hot and fast. Wow was awesome. Just received my killer bee rub and hot cow cover. Gonna try that this weekend with your bbq sauce and burnt ends
Interesting technique to separate the flat and point after the rest and before slicing strips. I have seen the separation prior to a smoke so that the cook time differentials are adjusted. Also the shortest rest time I’ve seen.
I always tried the slow and low for Brisket. I tried this. 4 hours cook time, 2 hours of rest. I then cut it all up, had a few slices, then put the rest in a crock pot and put it in the fridge with all the liquid. Next day, took it to work, turned on the crock pot and best brisket ever. Even the flat was tender and juicy. Of course, being in the liquid for 12 hours helps the moisture level.
I use a masterbuilt digital charcoal pit...it has hopper like pellet grill but uses charcoal...what do though is I put small amount of charcoal in hopper first then the rest is filled with wood chunks of your choice...I like apple or pecan personally...one bag of wood chunks from Walmart will cook for 12 hours on that pit...I swear by it it's a beautiful design on a pit and you get richer smoke flavor also because it's digital what temp you set it at it will remain throughout the cook
Hey great video! I do my brisket on this bizarre oven I made for pizza cooking and I found the top chamber works great for smoking meat. Love you channel!
Weve got a locally made stickburner from Brisbane, Queensland, Australia. Ill generally use ironbark (a native Aussie hardwood) and pecan for heat/smoke flavour. I do inject with a beef consume or comp injection, always rub... for comp I wrap in foil, for home I'll either wrap in paper or let it ride out... love this channel mate keep up the good work!
I used a cheap offset once was a pain keeping temp but turned out decent for my first time. Cooked on on a pitbarrel turned out really good more hot and fast method. Just bought a Traeger might try a brisket when i get home not sure what method I'll use to many to choose from.
I season my brisket with just kosher salt and black pepper. I spritz it with grape juice. It does not ad sweat flavor @ all. I think it helps create a nice dark bark. I like the look of a nice black bark. It's a nice contrast of the bark and the smoke ring when you slice it up
Kosmo's Q they wouldn’t though because there’s no bark and a trash smoke ring the first brisket I ever smoked turned out better than that pos you smoked
I my Pit Barrel Cooker, with a few major differences. 1) Low and slow, running around 250F, 2) Vertical barrel versus the horizontal one, 3) Hanging over the coal basket, 4) Coals vs. wood; and do not ever add new (start with overfull basket), 5) Time for a full packer typically runs about 10 hours
Anyone have any opinions or thoughts about quality of brisket coming off a Weber kettle vs that coming off an offset? Can they be comparable? Are you losing anything by using kettle with slow n’ sear?
I use my traeger, smoking with hickory, 10lb brisket 300 degrees till it reaches 160, wrap in foil turn up temp to 350 till internal reaches 200, then I wrap in a towel and put in my artic cooler for at least an hour, 3 is best. Cheers cosmo!
I cook with a Masterbuilt electric...Living in the Colorado Rockies we are under a burn ban for most of the summer which often extends to no wood or charcoal grills/smokers. I thought I would miss the traditional wood or charcoal experience, but I have to admit, electric is pretty nice. Its consistent and the bluetooth allows me to monitor and control everything without opening and losing my smoke. I've been going slow and low but I'm going to give the next one the hot and fast treatment.
I'm not sure how I've never seen your channel but WOW. Love the edit, style, cooker, your fun to watch and I have used your injections. Can't wait to go dig around your videos. Cheers
Nice job! I've been reluctant to do a brisket simply cause 10 or 12 hrs. is too long ( for my back pain). But i'm anxious to try your "Hot + Fast method. Thanks for doin' the video.
An OLD Weber Genesis Silver "B" with three burners running front to back. But it works well and can get solid smoking on it, no problem. Looking to do a sizeable beef chuck on it soon.
I actually just made my first hot and fast brisket yesterday on my pellet smoker using kosmos products and it was by far the best brisket I've made on my pellet smoker
I know I’m late to the party. But I’m trying my second hot and fast brisket. Your videos are hilarious and informative at the same time. Thanks for sharing your tips.
I have to try the hot and fast cook. My go-to is kosher salt and 16 mesh black pepper rub on barrel cooker about 275 - cook open for about 4 hours, then wrap in butcher paper until 210 internal. It’s good, but it takes a long time.
did one on the silverbac last week injected with butchers prime seasoned with SPGO and Montreal steak (Malcoms way), used beef stock, worsteshire and soy for the au jus. it was a salt blow out any suggestions gratefully received. other than Kosmo's brisket mop low and slow to 210 internal. fall apart tender but way too salty
Ordered your injection and mopped I will try tomorrow just want it to be juicy as the last one seemed dry. I love my Pellet grill but currently using the MasterBuilt Electric as I am moving. I have not received my order yet so this weekend may go without, but the pointers shown will not. I do not cook a real big brisket so I have t adjust to the small one.
Love your videos, man. I just received several of your products to try and cannot wait to do a brisket. I only have a Weber 26 inch kettle but since I started cooking hot and fast, i’ll never go back to low and slow. A few of my friends were skeptical but I introduced them to hot and fast a few weeks ago and now they are believers.
At what internal temperature do you take the brisket off the grill and wrap it? And what internal temperature do you take it off the grill and let rest?. Im a beginner and im trying to learn from the best!!... so I already did one brisket it came out OK not the way I wanted it to be... so I saw you on TH-cam and your good at what you do!!! Thank you Arthur
Kosmo's Q thank you for all this information. Its helping me learn. You mentioned 350 degrees. Is that the typical/target temperature i need to achieve for doing hot and fast? Also how do you setup your PBC for hot & fast? I see that you leave the rebar's out. Do you do anything else to achieve hot and fast on a PBC? Thank you so much. I'm really learning a lot from you so thank you for that
I just purchased an akorn Kamado cooker, it will be used for briskets for sure. Hot and fast is for experienced bbq pitmasters and I will start off low and slow. But I did smoke a salmon hot an fast (on accident) once and the skin kept it moist, it turned out great.
I've done a few briskets low and slow and they always turned out great. To me, the key is letting them rest slowly in a cooler for an hour or two. I saw this video quite a while back and today I'm giving your hot and fast method a try, also using your injections. Just got it on my Grilla about 30 minutes ago. Can't wait to see the result!
@@KosmosQ first thing I tried a few months back when I got my very first smoker and smoked for the very first time was this delicious looking brisket mop. I didn’t know what I was doing so of course I TH-cam university’d it and found your video. Only after I watched it a few times did I realize it was your mop I bought, and ended up watching your very easy, laid back video right here on how to do it…turned out amazing and I’m doing my second brisket the same way right now as I type this. Thank you kosmo q!!!
I don’t do a lot of briskets, so I always come back to this video for a refresher course!!!
I cook mine at 300, wrap at around 170, and am usually done in 5-6 hours. Tender, juicy, great smokey flavor, great bark, and I’m well rested.
Love this guy and his products
Appreciate you!
I have a dyna glo wide body cabinet smoker and a Traeger ironwood. I mainly use the Traeger now since I have a toddler and another munchkin on the way, I don’t have the ability to stay up all night long for my pork butts that run for 15-17 hours. The Traeger keeps them way more consistent and predictable and I love that about this cooker.
I have to git me some of that there. Looking Good!
I only use my Weber Kettle for all my Q’n!
Beautiful job... Saw your seasoning at Walmart. I bought it.
My first time cooking a brisket. I'm going to try it the way ur doing it.
Nice!
Kosmos, today is The Super Bowl..
A challenge and for fun I am literally in the middle of a Kosmos Version of Hot and Fast :-)
Finna have it done for halftime!
appreciate you my man!
It’s been years since this was posted but these old videos are great!
Hope it was awesome, appreciate you 👊🏼💥
I smoked a brisket this past Monday for Memorial Day, my plan was to get up early and smoke it all day but the night before my son called me and invited me to go play golf in the morning so I changed my plans, played golf in the morning then came home and did a hot and fast smoke and we were eating at 7:30 pm and had no complaints about how it came out, everyone loved it.
Very nice 👊🏼💥
Just another damn good bbq video, gracias for sharing..
Superb
Great video Kosmo. Still have yet to try this fangled "Hot n Fast" technique, but it is high on my list. Cheers brother!
i guess Im randomly asking but does someone know of a way to get back into an instagram account??
I stupidly forgot my account password. I would appreciate any tips you can give me.
@Draven Omar Instablaster ;)
@Ismael Tadeo Thanks so much for your reply. I got to the site thru google and I'm in the hacking process atm.
I see it takes a while so I will reply here later with my results.
@Ismael Tadeo it did the trick and I actually got access to my account again. Im so happy:D
Thanks so much, you saved my account !
@Draven Omar you are welcome xD
depending on how many i do i use either my reverse flow meadowcreek 120 or my ok joe if im only doing 1 brisket i like to run mine between 275 to 300
Hot and Fast is the only way to Fly! Thanks for sharing many of your trade secrets. i do consume' all the time and never once thought of mixing with a sauce! Thanks K-man!
I live in Wisconsin but spent most of my summers in central Texas with my grandparents while growing up. I"ve been to probably a hundred BBQ joints around the state in the last 50 years as well as cooking briskets for friends up here. I"ve adopted my own version of "hot and fast" out of necessity due to the colder climate during the spring/fall. It's MUCH easier to run a cooker "hot" and consistent than low when the temp drops to below about 50 or so. CONSISTENCY is more critical than the actual cooker temp. I run it around 350-400 up to the point of the traditional "stall" around 160 or so then drop it to 250 and allow the inner temp to come the rest of the way up to 195 or so. After that...sit down for this one...I simply wrap it up and pack them into a cooler just big enough to fit. They'll CONTINUE to cook for hours using NO heat but what's already inside of them. Even cheap coolers and tightly packed briskets will stay hot for 8-10 hours after being removed. I've even left about 12 pork butts tightly packed for 12 hours and when I pulled them out, they were still at around 140 when I pulled them. You'll never have a more tender cook then using a cooler! Saves a LOT of fuel, time and fuss while in the colder weather.
I started out doing low and slow, but man been into doing hot and fast lately!! BOTH ARE AWESOME but love the fact you get simlar results in more than half the time
Smoking a brisket hot and fast today in Blanchard Oklahoma! Just found all your rubs and mops at the Ace hardware in my town! So excited to try them!
Just wanna say thank you for all these videos man because in the world of BBq it’s cooking at it best. Plus SECRETS that you willing to show and help us not to many want to show this with us.
I’ve never done a Brisket, getting ready to try my first Brisket, think I’m gonna do your method here, Hot N Fast,
Kosmos great products and keep they great videos coming my friend
Good luck!
I'm going to have to try it fast like that to see how it comes out.....Nice video
I love your videos. It doesn’t help watching this mouth watering food while I’m sitting here warming up the grill
Awesome video, did my first ever brisket this past weekend, treager big tex low and slow, used cow cover and texas beef with the brisket mop and beef consum'e.
Brisket was a huge hit at the neighborhood bbq.
Love to hear it man!
congratulations from Greece for good work
Cool braised brisket looks good
Wayne SchaffnerI followed your hot and fast recipe brisket to the letter in my Oster Roaster Smoker with Hickory wood and I will tell you this was THE BEST Brisket I ever had. Cook time was 4 1/2 hours and it was STUPID GOOD. Thanks.
Lookin back at your old videos this morning after playing in the snow with my family. Got a small packer on the pellet grill. You're an entertaining guy! I bet you would've been great at anything you decided to do. Props to you brother! Love your stuff!!
Low and slow with S&P. 225 on my Yoder pellet smoker. However, i will definitely try this method. Looks like a great outcome.
Fatboy BBQ (Cibolo, Texas)
I use a offset stick burner ,
Old Country BBQ pit,
I inject with a mixture of
creole butter/ water , the only difference is i dont trim the fat , i stab the fat side with a fork but not to where it penetrates all the way thru the meat . Fridge it up for a whole day , 250 , 275 for 6 hours , wrap in a foil pan for 4 , with some beef broth . Super good . I am gonna have to try your Cosmo/ beef mix for this weekends cook off . Where can I get it .
It looked good I did notice lack of smoke ring though that smoke is flavor as well. But looked tender. 👍🏽
I usually do my brisket low and slow but thanks to Kosmo for making this video I learned how to make a hot and fast brisket. I prefer low and slow but hot and fast is good for those weekends that I want to get some sleep. I use an offset smoker, using wood.
I just did a brisket on the gateway drum smoker
Thank you very much for such nice presentation and bbq the brisket I Wish one day get the chance to visit you
Really great brisket cook. Thanks for all the tips.
Hey there
thanks for the video
do you have a link for your fire basket
that's pretty cool
Dude I have seen a lot of brisket smoking videos, and about 90% of those videos are junk! But I'm going to have to give you a five star ⭐⭐⭐⭐⭐ rating due to the presentation, color, brisket tenderness! Also your video was short, efficient, clean and straight to the point!
There are so many brisket videos out there and yet, you manage to give great tips and information which are unlike any videos out there. Thank you for all you guys do.
Great editing, music, and most importantly an amazing brisket.
Started cooking when I was 12 got a chargriller at 13 added a offset fire box and started smoking and now at 15 run a big green egg as smoker for ribs, flat, and butt and the big chargriller for big brisket and burgers
I'm doing this one today. Got my Kosmo rubs ready to go. Just need to get going on this
Just did ribs with your glaze so looks like time to get your brisket stuff too. Great videos thx
Just smoked my first 20lb brisket hot and fast. Wow was awesome. Just received my killer bee rub and hot cow cover. Gonna try that this weekend with your bbq sauce and burnt ends
On a Lang stick burner low and slow. Might have to try this thanks for the video
I use a weber 26 kettle! Great vid
Interesting technique to separate the flat and point after the rest and before slicing strips. I have seen the separation prior to a smoke so that the cook time differentials are adjusted. Also the shortest rest time I’ve seen.
👊🏼💥
Thank you for showing how cook Biskit sir that was very helpful
I subbed just because your the first pit man who actually entertained me while I watched you cook.
Your briskets always come out good. Excellent Job.
Did this on my last brisket best one I’ve done so far! Doin it again today can’t wait!
I have been a subscriber for a while now I’ve always been a fan of hot and fast. Nice to see a pro like you agree
Gunna try this method next.
Did it work?
@Kosmo's Q BBQ & Grilling worked great, thank you for the method... definitely doing it this way from now on.
@Kosmo's Q BBQ & Grilling also found the dirty bird and cow cover rub at Walmart what do you recommend for pork ribs?
have you done santa maria grill brisket?
How can I get my pbc up to 350 or better,what do I set the opening at the bottom and do I need to leave the rear out
Awesome hot and fast ,works like a champ don't need all day and night
I always tried the slow and low for Brisket. I tried this. 4 hours cook time, 2 hours of rest. I then cut it all up, had a few slices, then put the rest in a crock pot and put it in the fridge with all the liquid. Next day, took it to work, turned on the crock pot and best brisket ever. Even the flat was tender and juicy. Of course, being in the liquid for 12 hours helps the moisture level.
I do Malcom reeds method and his recipe and rubs. So good. Trying Texas style this weekend but I put in oven after wrap cuz save wood and can nap lol
I never have cook a brisket before but I cook it as per KOSMOS and it turn it amazing. Thank you
I use a masterbuilt digital charcoal pit...it has hopper like pellet grill but uses charcoal...what do though is I put small amount of charcoal in hopper first then the rest is filled with wood chunks of your choice...I like apple or pecan personally...one bag of wood chunks from Walmart will cook for 12 hours on that pit...I swear by it it's a beautiful design on a pit and you get richer smoke flavor also because it's digital what temp you set it at it will remain throughout the cook
Hey great video!
I do my brisket on this bizarre oven I made for pizza cooking and I found the top chamber works great for smoking meat.
Love you channel!
Awesome video did I miss the cooker temp
I use a pallet smoker. Does it makes a difference. What degree you recommend
offset all the way for a brisket! ima have to try hot and fast soon. i usually hang around 260 for my briskets
For how long
@@ShogunX11 it depends on the weight but typical normal sized brisket will run me anout 10 11 hrs instead of 13 at 260 that is
Weve got a locally made stickburner from Brisbane, Queensland, Australia. Ill generally use ironbark (a native Aussie hardwood) and pecan for heat/smoke flavour. I do inject with a beef consume or comp injection, always rub... for comp I wrap in foil, for home I'll either wrap in paper or let it ride out... love this channel mate keep up the good work!
I used a cheap offset once was a pain keeping temp but turned out decent for my first time. Cooked on on a pitbarrel turned out really good more hot and fast method. Just bought a Traeger might try a brisket when i get home not sure what method I'll use to many to choose from.
I always use my PBC but I hang it this time I'm trying it the way you do it.
Love your videos and how much you explain in them!
Man I love all of your videos I'm going to start buying your full line of just about everything. I hope to meet you at the American Royal this year.
How would you modify for smoking just the flat?
I season my brisket with just kosher salt and black pepper. I spritz it with grape juice. It does not ad sweat flavor @ all. I think it helps create a nice dark bark. I like the look of a nice black bark. It's a nice contrast of the bark and the smoke ring when you slice it up
Your vids keep getting better and better! Those followers will come!
Wow kosmos you have so many professionals in the comment section. 😀 we need to send these guys to a competition and see how their briskets hold up.
They would get rolled HARD!
@@KosmosQ Haha I was going to say the same! I'd love to see some join a local bbq comp!
Kosmo's Q they wouldn’t though because there’s no bark and a trash smoke ring the first brisket I ever smoked turned out better than that pos you smoked
matt yung then challenge him to a brisket cook then and let’s see your work. try not to get rolled on to hard
jak burton4 if you think he cooked a good brisket there your a fucking moron
I did an 8 pounder a couple weeks ago, cooked hot and fast on my pbc and it turned out amazing. Only took 3 1/4 hours
I my Pit Barrel Cooker, with a few major differences. 1) Low and slow, running around 250F, 2) Vertical barrel versus the horizontal one, 3) Hanging over the coal basket, 4) Coals vs. wood; and do not ever add new (start with overfull basket), 5) Time for a full packer typically runs about 10 hours
Thank you for the 350 hint stud. Tried it in my gateway drum and it swelled up nice n purty!
Ever do one on a gas grill? Just did a 11lbs flat for Christmas turned out amazing. Used the crutch method. Love the videos
Anyone have any opinions or thoughts about quality of brisket coming off a Weber kettle vs that coming off an offset?
Can they be comparable? Are you losing anything by using kettle with slow n’ sear?
Great tutorial! Thanks!
👊🏼💥
I use my traeger, smoking with hickory, 10lb brisket 300 degrees till it reaches 160, wrap in foil turn up temp to 350 till internal reaches 200, then I wrap in a towel and put in my artic cooler for at least an hour, 3 is best. Cheers cosmo!
I cook with a Masterbuilt electric...Living in the Colorado Rockies we are under a burn ban for most of the summer which often extends to no wood or charcoal grills/smokers. I thought I would miss the traditional wood or charcoal experience, but I have to admit, electric is pretty nice. Its consistent and the bluetooth allows me to monitor and control everything without opening and losing my smoke. I've been going slow and low but I'm going to give the next one the hot and fast treatment.
I'm not sure how I've never seen your channel but WOW. Love the edit, style, cooker, your fun to watch and I have used your injections. Can't wait to go dig around your videos. Cheers
Is beef consomme the same as beef as ju and base. Thanks
Nice job! I've been reluctant to do a brisket simply cause 10 or 12 hrs. is too long ( for my back pain). But i'm anxious to try your "Hot + Fast method. Thanks for doin' the video.
Looks great I cook on a treager and I love it I am cooking my brisket tomm and I can't wait to try it
An OLD Weber Genesis Silver "B" with three burners running front to back. But it works well and can get solid smoking on it, no problem. Looking to do a sizeable beef chuck on it soon.
Stick burner with low and slow around 225° to 250° for 8 hours. Gonna try this higher temp method next time.
I currently use a Weber Kettle and Slow N Sear combo.
I actually just made my first hot and fast brisket yesterday on my pellet smoker using kosmos products and it was by far the best brisket I've made on my pellet smoker
Great video. Got a question about your wood. Pecan is what i use also my question is how season do u like your wood and moisture content
I use a offset stick smoker. Watching this video. Are you putting the brisket on fat side up or down. Just curious if there's a difference.
I know I’m late to the party. But I’m trying my second hot and fast brisket. Your videos are hilarious and informative at the same time. Thanks for sharing your tips.
what are you using for gloves underneath the black ones?
I have to try the hot and fast cook. My go-to is kosher salt and 16 mesh black pepper rub on barrel cooker about 275 - cook open for about 4 hours, then wrap in butcher paper until 210 internal. It’s good, but it takes a long time.
Yoder pellet grill. I’m going to try your injection on my next on. Great products and videos.
did one on the silverbac last week injected with butchers prime seasoned with SPGO and Montreal steak (Malcoms way), used beef stock, worsteshire and soy for the au jus. it was a salt blow out any suggestions gratefully received. other than Kosmo's brisket mop low and slow to 210 internal. fall apart tender but way too salty
Ordered your injection and mopped I will try tomorrow just want it to be juicy as the last one seemed dry. I love my Pellet grill but currently using the MasterBuilt Electric as I am moving. I have not received my order yet so this weekend may go without, but the pointers shown will not. I do not cook a real big brisket so I have t adjust to the small one.
Love your videos, man. I just received several of your products to try and cannot wait to do a brisket. I only have a Weber 26 inch kettle but since I started cooking hot and fast, i’ll never go back to low and slow. A few of my friends were skeptical but I introduced them to hot and fast a few weeks ago and now they are believers.
What are you doing Hot-n-Fast on the Kettle 26, if I may ask?
KALEL KALEL Brisket, Pork Butt. The 26 inch kettle with slow n sear is a great setup for hot and fast.
4 th of July 2020 I'm making one and spending 2000 on forworks !!!!!!making a brisket and watching u bud thanks !
Paul that’s awesome man. I’m planning the same. Test running a brisket today 😂😂😂
Doing a brisket too Saturday, on Traeger ,Texas beef pellets, kosmos injection and mop, only $650 worth of fireworks, happy fourth! Trump 2020
At what internal temperature do you take the brisket off the grill and wrap it? And what internal temperature do you take it off the grill and let rest?. Im a beginner and im trying to learn from the best!!... so I already did one brisket it came out OK not the way I wanted it to be... so I saw you on TH-cam and your good at what you do!!!
Thank you Arthur
Kosmo's Q thank you for all this information. Its helping me learn. You mentioned 350 degrees. Is that the typical/target temperature i need to achieve for doing hot and fast? Also how do you setup your PBC for hot & fast? I see that you leave the rebar's out. Do you do anything else to achieve hot and fast on a PBC? Thank you so much. I'm really learning a lot from you so thank you for that
Where can I find that charcoal basket???!
I just purchased an akorn Kamado cooker, it will be used for briskets for sure. Hot and fast is for experienced bbq pitmasters and I will start off low and slow. But I did smoke a salmon hot an fast (on accident) once and the skin kept it moist, it turned out great.
I've done a few briskets low and slow and they always turned out great. To me, the key is letting them rest slowly in a cooler for an hour or two. I saw this video quite a while back and today I'm giving your hot and fast method a try, also using your injections. Just got it on my Grilla about 30 minutes ago. Can't wait to see the result!
That's awesome, appreciate you!
@@KosmosQ first thing I tried a few months back when I got my very first smoker and smoked for the very first time was this delicious looking brisket mop. I didn’t know what I was doing so of course I TH-cam university’d it and found your video. Only after I watched it a few times did I realize it was your mop I bought, and ended up watching your very easy, laid back video right here on how to do it…turned out amazing and I’m doing my second brisket the same way right now as I type this. Thank you kosmo q!!!
Can I cook this on a Weber 22” charcoal?