Worlds Fastest Hot And Fast Brisket | ft LunkersTV & Kosmos Q
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- เผยแพร่เมื่อ 7 มิ.ย. 2019
- Worlds Fastest Hot And Fast Brisket | ft LunkersTV
Kosmos Q headed down to the great state of Texas to show our pal LunkersTV how to cook a hot and fast brisket pit barrel style. We got to talking about Hot And Fast brisket vs Low And Slow so I decided it was time to show him how it's done! We start by putting a light trim on this brisket and I even included some handy tricks for how to treat the brisket flat when you're trimming. This is my take on backyard or home smoked brisket. We weren't in a hurry and it wasn't a competition by any means, but we sure do like to win and I'm proud to admit that this might be the worlds fastest hot and fast brisket. We shattered the old record and finished this bad boy in just under 4 hours! We pushed the limits of Hot and Fast and the results are stellar!
Step 1: Light your cooker and get it up to temp. 300-325F recommended for Hot and Fast.
Step 2: Lightly trim the brisket (we used a packer brisket from Kroger; anything will do!)
Step 3: Season the meat and let it sweat for a few minutes
Step 4: Throw the brisket on and get color on both sides! Be careful when cooking at these temperatures that you don't burn your brisket!
Step 5: Wrap it in foil with your brisket mop!
Step 6: Pull it when tender and let it rest.
Step 7: Celebrate with a cold one and eat up!
Let us know in the comments below, what's your fastest time you've ever cooked a brisket?
What to know what we were making in Lunkers Garage ?
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Kosmo's Q Products can be purchased here.
kosmosq.com/
Equipment Used in this video Can be Purchased Here.
www.amazon.com/shop/kosmosq
Recommended Playlists:
• Texas Style Brisket Re...
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Epidemic Sound
#KosmosQ #ItJustWins #BBQ
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Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you. kosmos q - แนวปฏิบัติและการใช้ชีวิต
You and lunkers, need to make more vids together.
Lunkers shooting and you smoking the prize, wild to table..
What more do you need!!
I second the motion.
I second the motion.
When it’s “Wet” it’s ready..... nuff said 😂😂😂😂
Wow, that really was a fast brisket, looked good. Nicely Done. Thanks for sharing. 😎.
kosmo takes brisket to the cosmos love the cooking
Two of my favorite TH-camrs, That's pretty freaking cool.
I did this exact thing step for step (watch the googan episode with the most expensive meat for more temp info) and holy moly this was the best brisket I've ever cooked/eaten. Op-X and the Au ju is what makes the magic happen! Thank you Kosmos.
YEE YEE. Love cookin' with Lunkers.
Rob needs to do a wild hog kill, clean and cook with you, Kosmo's.
Loved the pro tip on slicing against the grain & the fat seam for burnt ends.
Yes sir.. I love hot n fast brisket. I do it on all my Weber's.
Wow, I just learned to trim a backyard brisket!
love the content. keep em coming
You are the man Kosmo!!!
Great looking brisket thanks
Kosmos fits right in with Lunkers and the rest of the Googans. This channel is my new fav. Learning a LOT.
I’ve never cooked a brisket until a couple weekends ago and I use your products to do so and I was the best brisket I’ve ever eaten.
WHAT!!! Lunkers’ on your show! He must be hungry! Bring matt on too! Ha!
Just found the channel, awesome stuff sir!
I just did a hot and fast brisket on my weber kettle in about 4 hours over direct heat. It had a bit of charring on both sides, but overall I didnt waste much meat!. I used a costco prime whole brisket, cow cover, and SPG. wrapped it with 3 cans of coors light and 10oz of sweet baby ray's. It was the best meat ive ever had in my mouth, at this point of my life!
Dude I love lunkers y’all need more videos
Gutta love lunkers. Lol. So my wife and I are fighting now cause of you Kosmo!!!! I just spent 100 bux on brisket at KC rib shack in Manchester nh. Lol. I'm going to buy a good smoker. I want to make this.
Learn from yesterday’s brisket, live for today’s brisket and hope for tomorrow’s brisket.
Awesome video!
I got me a full on beef drool going now..... Cook it up Kosmo!!
Man I love your channel
Amazing!
O mygosh that looks so good
Hungry for brisket now. 👍
Turbo Charged Brisket! Looked killer brother. Fun video!
i guess im asking the wrong place but does anybody know a trick to log back into an Instagram account..?
I somehow forgot the password. I love any tips you can give me
@Jayceon Bishop instablaster ;)
@Forrest Walker thanks for your reply. I found the site on google and Im in the hacking process now.
Looks like it's gonna take quite some time so I will get back to you later with my results.
@Forrest Walker It did the trick and I finally got access to my account again. Im so happy!
Thank you so much, you saved my ass !
@Jayceon Bishop Happy to help :D
Time to buy a Brisket, O'YEAH!!👍
Another good video keep up the good work
Cool episode
BAD ASS ! !
Gotta try this
"I like to put meat in my mouth" if I had a nickel for everytime I heard that haha
i just started buying your products ..the pork injection blew me away ..the beef injection and magic injection mix stuff OMG and your Dirty bird rub is the most tasty rub i have ever tried in my life ..i used it on my pork belly burnt ends this weekend ..a huge hit at work ..now to use it and the BBQ competition im having on the 10th of August .
Dirty bird rub ! Kills me everytime i hear that. Hahaha
I love your rubs.... Greets from Bavaria/Germany
As a employee of Washington beef. I love seeing snake river farms on your channel and googans channel. I am the shipping manager and most likely q’a that brisket before it got put in my cold storage room. Most snake river farms meat go into our “vip” fridge. Not of snake river farms is frozen in house. During shipping it might get froze tho. We process only 1500 head a day. Compared to other meat company’s that’s nothing. Tyson foods will do 10-15 thousand head a day. 1500 head for double r St. Helens beer and another lower quality meats that the Latin community buys. But we only do about 10 heads a day for snake river farms meats. It is top notch meat. It’s pricey but that’s why I enjoy the employee discount. A brisket is only about 25 dollars for me.
If I'm willing to pay $80 for a Costco prime cut of brisket, what would the comparable SRF cut be?
The Costco prime cut is not predictable in terms of fat content or tenderness.
Nice 👍🏻
Lol he has some Sweet Baby Ray's. It's the Nickelback of BBQ sauce!
Did you do a video with the beef consume mixture?
What's your favorite go to charcoal for the PBC? Do you put the rods in at all during a brisket cook Kon the PBC? Looking forward to trying my first brisket! Great video! Keep'em coming!!!!
Need my invite lol to the dinner table
I like to cut the beef before I start to cook it. Surprisingly it doesn't really dry it out as it cooks as long as you spritz & let it cook in the sauce so that each & every piece is more evenly covered in seasoning. Try that out bro 👍🥩🍻
I saw this one on lunkers channel. This is how I found you. I'm about to look up your spices. I want a few of them.
Awesome having you Adam!!
Lunkers dropped his whole government name over some pans 🤣
What temp are you running when you out the brisket on? I am trying this today and ran 375 for 2.5- 3 hours. Then i just wrapped and i brought my temp to 275. Im just waiting now for feel.
First class BBQ
That juice at the bottom is good
It look like you were trimming the meat on a Cardboard surface? What is it you were using?
Hey Kosmo, did you use a head deflector/diffuser in your PB?
@kosmos, how wide was the vent on the bottom and did you cook with the bars in ?
That gave me have a full blown brisket craving. I aint cooked one since my last comp, i need to cook one asap after seeing that!
I wanna see Kosmos catch a big bass with Lunkers.
What temps are you doing hot and fast? And the temp once wrapped.
I've never done a secuss full brisket. I do prime rim roast you can't mess it up pricy but worth it
At what temp did you cook it? Oh I just got my Father’s Day order in yesterday. 2 bottles of brisket mop and 8 pk of 1 lb rubs. Can’t wait to use it.
Do you carry the SPG in a larger container as well as your other products?
If I may offer some polite advice...perhaps invest in a tripod or two. The handheld/bouncy/constantly out of focus thing is a bit of a drag is all.
But that's an interesting way to do brisket, might give that a go next time I don't want to babysit a stick burner for like 9 hours. Great looking brisket!
Listen we've gotten WAY better since this one came out hahaha! Appreciate you 👊🏼💥
Hey Kosmos what are your thought on that pitbarel smoker...good looking brisket
How long do ya'll let your hot & fast briskets rest? Thanks
I know about sweating out. Always do it when I smoke brisket
How long you cook the burnt ends and what temp?
never cooked a brisket hot & fast but im gonna try this weekend ill let you know how it turns out thanks
Well?
Kosmos Q, how did you get Lunker's PBC up to 325 and keep it there with the rebar's still in? Oh and how long did you let the burnt ends stay on the grill? Thank you Kosmos!!
I love those mixed bites of crispy fat and meat. The best part in my opinion.
I like to put a little brown sugar w/ the burnt ends and the sauce. good one
i use honey and brown sugar..Dilute it a bit with about a 1/4 cup beef broth and 1 cup of my favorite bbq sauce ...works great for pork belly burnt ends also !
What temp were you running?
I love these guys - what a team! haha Only thing I disagree here is aluminum foil, because this stuff is probably not good for you, so I use butcher paper or a metal pan or nothing at all. Otherwise: Great video, boss level cooking, awesome guys. Lunkers: thank you for your service Kosmo: thank you for showing me how to do my BBQ better
Never seen that much liquid used in a brisket, kind of boiled it in the foil... Interesting idea
NEED ANOTHER SMOKE CHICKEN WINGS VIDEO BRO😤🔥🙏🏽
Glad we can all agree on something, lean meat is the best meat.
Got KETCHUP 🤔😄LOL
I did a low and slow brisket yesterday and the flat was pretty dry. Any idea why?
@Kosmos What knife do you use??
Kosmo, quick question: I've noticed that in other videos you've used Texas Beef as your base, then added the SPG, but in this one you did it opposite... what's the difference? Also, you might be old enough to have heard your dad talk about trim, but he wasn't talking about trimming meat. That's a trim Franklin will never know about.
Head Country is the best barbeque sauce. It's made in Oklahoma. I love the kitchen and videos 😍. May God bless you and your family always!
What y'all are using for burnt ends,we would use the point for chopped BBQ.
Would slice the flat until you got to the fattest part on the point and use it for chopped BBQ
Yeah you definitely could!
Wow yummy!!!
Kosmo do you ship your rubs and other products to England
any chance i can order products and get it shipped to Norway?
Rob when you buying your first offset cooker
Kosmo what temp was your barrel? At what temp did you wrap? Pulled at about 204-05 degrees...?
Billy Baysinger open the description and it says all of the instructions
🤝 👍
Did you pull it at 200 or something higher ?
4 hrs is impressive. What temp?
What temp and what flavor smoke?
I got meat sweats just watching this!
What temp are you smoking at?
what was the temp on the smoker?
ordered the dirty bird rub last week and I love it! definitley my go to this summer, no rub on the market like it. keep it up G
Damn, lunkers is everywhere. He with mat at demo ranch, outlaw, and the best of all Kosmo’s Q.
He's a business man! Doing pretty good for himself
I noticed that the rebar was omitted when you first put the brisket on. Later when you were ready to take the brisket off, the rebar was in place. I'm guessing the rebar was installed after wrapping? Correct or incorrect? Thanks!
Rebar?...
Can someone recommend the best way to refrigerate/store un eaten brisket (if have to).
Gallon-sized, Ziplock freezer bags! The key is to make sure they say "freezer," not just "storage"
Did you cook these at 300?
Fatside up or down when u wrap
What grill is that!?
Idk, lunkers looks a Little out of his element with the que!
Harry Soo has you beat on time
He Cooked a brisket in 2 hours
Harry wiped these Okies out
But us Okies BBQ better
5:06 guy kinda looks like Dustin Lynch