Hot and Fast BRISKET
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Hot and Fast Brisket on the Slow 'N Sear Kamado
THIS COOK AND THE TECHNIQUES USED IN THIS VIDEO WERE INSPIRED BY BBQ CHAMPION HARRY SOO!
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Hot and Fast Brisket on the Slow 'N Sear Kamado
Ingredients:
- Brisket
- Adrenaline Barbecue Company's "Not Just For Beef Rub"
- Morton's Kosher Salt (for salt brine)
- Cranberry Juice, Pomegranate Juice, Water (1/3 of each for spritz mixture)
Preparation:
I prepared this brisket by trimming the hard fats off the brisket and trimming the fat side down to 1/4 inch. I also removed silver skin. I then used our Salt Brine technique on this brisket by salting it with Morton's Kosher Salt and covering it with plastic wrap then placing it in the fridge. The salt brine can be done anywhere from 24-48 hours before the cook or even more if necessary. I seasoned the brisket with our Not Just For Beef Rub the night before the cook and covered it with plastic wrap again overnight.
The Cook:
You want to get your Kamado up to a steady 400 degrees Fahrenheit for this cook. Anywhere from 350-400 works, but the 400 temp is the goal. Once you are dialed in, place your brisket on the kamado on top of a couple blocks of smoke wood. This will help form a great bark by forcing the juices to roll off the brisket during the cook and keep them from pooling. Check your brisket every hour or so and spritz whenever the surface appears dry. The spritz will also help you form a great bark! Once you develop your desired bark, wrap the brisket in a double layer of foil to finish it off. Finishing temperatures can vary but typically are between 200-212 degrees Fahrenheit. REMEMBER that TENDERNESS is the most important thing here. Once your Brisket probes like peanut butter, it's done! Remove the brisket and rest it for around 1 hour in a cooler, vent the top for at least 25 minutes during the rest. After rest, slice and ENJOY!
VIDEO HOSTED AND PRODUCED BY EVERYDAY BBQ
/ everydaybbq
That's a good looking brisket. I've got to try hot and fast. Every time I walk by the briskets I think, do I really have 12+ hours to make that?
Grill Top Experience lol I know what you mean! Honestly, this method works so well it’s hard to justify a low and slow although they can be fun. Thanks very much for watching 🙏
This video is giving me the confidence to attempt a brisket 🤔
Jams BBQ go for it, Jams! You can do it! Thanks for watching 🙏
Is there any reason this recipe wouldn't work on my SNS in a 22 inch kettle? Look great, but I don't see a kamado in my future any time soon.
Andrew Campbell it will definitely work. You’ll likely have less fuel efficiency but it will work 👍🏼. Thanks very much for watching 🙏
@@EverydayBBQ Probably use lump instead of briquettes too I'd think
L33TInTheBoat lump will burn hotter but either is fine. It’s all about maintaining the temp.
I do all my briskets hot and fast in my 26 inch kettle/SNS and it works beautifully. You will have to add charcoal maybe once.
Thats a fantastic looking Brisket! Great job Bro.!
The Guy Show thank you very much. I sincerely appreciate it 🙏
Great video Mike, thanks! A quick question. What is the name/product number of that nice charcoal box you have there? It looks like an awesome setup that makes feeding more smoking wood very easy.
Andrew Wilson thanks for watching, Andrew! That is the Slow ‘N Sear. This Kamado grill was built around the usage of that box and it only works in this Kamado. The Slow ‘N Sear was originally designed to work in the Weber Kettle and we sell them for those as well as an accessory. I highly recommend it 👍🏼
Great video! I’ve been doing hot and fast briskets as well as other meats for a little over a year now. I think the results are the same as slow and low and it saves a ton of time. Thank you for stressing probing for tenderness. I see so many people on social media asking for done temps. Done temp for big meats varies from one cook to another. I’ve found most of my briskets are done at 203 here in Denver but it might take an hour sometimes to go from hitting 203 to being tender at 203. I’ve found that once I start probing for tenderness (in the flat), which I do every 20 minutes around 202-203, once it probes tender, letting it go 15-20 more minutes (especially with Wagyu) ensures it’s tender throughout and doesn’t tighten back up once its rested. I usually vent the foil before resting, so maybe that extra 20 isn’t needed if you go straight to a cooler without venting.
TheKettleCookers thanks very much for watching and for the awesome feedback! Cheers!
Nice looking brisket A+ for sure 🤯
MindBlown Chef thank you very much, Chef 🙏
Brisket turned out fantastic brotha Mike👍👍 What grade of brisket did you use?🍺🍺
Thanks, Brother! I used a choice here. It’s an easy cook to pull off. The hardest part is knowing when to pull and how to rest. This method works! Thanks very much for watching and supporting, brotha Luis! 🙏
Looked like it came out perfect, Mike! Really nice work 👉💨
-Jonathan
Texas 2.5 BBQ the cook went very well. I was happy with the results 👍🏼. Thanks for your support, Jonathan!
Made this today and my best brisket ever on the SNS. Did a 2 hour dry brine with 50/50 black pepper/kosher salt and a dusting of Meatheads a Big Bad Beef rub. Don't think I'll ever do a low and slow brisket again! Thanks for the video and coaching.
BBQ & Brews I’m glad to hear it! Thanks very much for watching and trying it out 👍🏼
Do you turn your brisket during the cook? So that the same side isn't up against your slow n sear the whole time?
Zach Kopriva I didn’t have to move it at all. It was a pretty easy cook!
The moment I saw you put the wood chunks underneath the coals I was thinking Harry Soo. Great video!
Soy Sauce thanks very much! 🙏
i've got a newb question, the brisket looks great so why would anyone ever take twice as long to cook one? is it harder to maintain high temps for that long? I do most of my cooks on a Weber kettle, but everything is low and slow. Hot and fast seems to be perfect. I've never cooked one myself so cooking for 10hrs plus is a big investment, i'm afraid of taking the time and dropping the ball. Great vid and thanks for all the info.
Ceez33 I think depending on who you ask, you’ll likely get different answers to this question. To me, this is really not much different other than it’s faster. It’s all about knowing when your bark is right, when your tenderness is right and how to rest it. If you follow the video and the details in the description, you’ll nail it! People aren’t accustomed to this method, but as you can see, it works 👍🏼. Thanks very much for watching, Ceez!
So the end result is the same? So why does everyone cook it at 225-275? Tradition?
Erik Plugge the best way to explain it is that there’s a more narrow margin for error for knowing when to pull the Brisket from the cooker, how to rest and how long to rest. The higher temperatures make for faster rising temperatures inside the brisket. You also have to account for carry over during rest. Low and slow cooks are easy because there’s more room for error. Briskets can be overcooked, undercooked or perfect. You have a narrower window for the perfect when you’re cooking at higher temperatures. That said, if I can do it, you can do it 👍🏼
Erik Plugge it’s simple... probe it when your internal temps are close to done. If the meat thermometer or skewer stick feels like it’s going into warm butter or peanut butter, pull it and rest it for 1-1 1/2 hours and vent it for 30 of those minutes. A lot of people are intimidated by this method but there’s no reason to be. It’s not that hard at all. If you follow the video you’ll nail it 👍🏼
Nice job Mike!
Good looking sns kamado 🍺
Great looking Mike ... Killer bark and smoke ring . Super juicy ... Excellent Job
1984 BBQ thanks, John (in my Pat Summerall voice lol)
You can do this. We need more motivational BBQ speakers. Lol.
"You learn more from BBQ failures than successes!"
"This is no "I" in "BBQ Team."
"Ask not what your pork ribs can do for you...but what you can do for your pork ribs!"
@@SnSGrills well said. I’m voting for you.
Very helpful video. Man it looked juicy! Looking to do a hot and fast cook soon.
Thanks very much for watching 🙏. Definitely try this, you’ll love the results!
Greetings from Greece. Amazing job.
Jolly Roger thanks very much for your kind words and support, Roger!
Great job! That footage of the brisket was amazing!
Smoked Reb BBQ thank you very much for watching and commenting 🙏
Great job Mike! That brisket looked good. Hot and fast seems the way to go.
Pickles BBQ this method really works! Thanks, Pickles! I appreciate your support 🙏
That looks good.
BEER-N-BBQ by Larry thank you, brother!
I noticed y’all wrapped in foil? Why not butcher paper?
Hi, Dominique. Great question... A lot of folks use butcher paper because they like the bark better. However, if you simply wait to wrap until you have the right bark (like I did in this video) I find there’s little difference. A common mistake that I see people make is to wrap too early. I prefer foil because it’s a better insulator and makes this faster. That’s just my opinion and preference. I’m sure some would do it differently but as you can see, this method works 👍🏼
@@EverydayBBQ is there a certain temp to wrap? or do you wrap based on how you like the bark? thanks.
j burggg it’s ALL about the bark. I pay no attention to the temperature. I wait for the bark I want and then wrap. This one was around 170 when the bark was set but every piece of meat is different. In the video I show my technique. When you can press down on the bark and the rub doesn’t move and it feels like it’s all together, that’s when you know it’s set. Thanks for watching and for the question.
@@EverydayBBQ thank you for the information! i'm trying to soak up all the info to try to tackle this beast on my 22' weber. i just purchased a SNS, so i'm doing my homework! i appreciate it!
j burggg it’s truly my pleasure 👍🏼. It’s not that hard, you can do it ✅. Just relax, plan it out and enjoy the cook. Thanks for your support. We appreciate you watching and supporting ABC!
Question please: Somewhat new to all of this how long would you cook it if it was only 4 to 5 pounds.
Thank you
Every pounds takes 1 hour if you're cooking in 275f, so it will takes 4 to 5 hours. But if you smokes it in 225F it's gonna take 1:15 hour per pound = 5 to 6:30 hours.
In 400F I have no idea 🙂
If it’s 4-5 pounds it’s likely just a flat. I wouldn’t go hot and fast with just a flat.
Looking good.
RNEW BBQ thanks very much for watching 🙏
Hot and awesome brisket. Great job!
Steven McGurn thanks very much for watching and for the kind words, Steven!
I have a Vision Grill. I'm assuming that using my plate setter for indirect at 400 is the same thing, right?
kinteseay yes that will work. Thanks very much for watching 🙏
@@EverydayBBQ Thanks and you're welcome!
@@EverydayBBQ Hey, forgot to get back with you, but I tried this method and it was the best brisket I ever made. The only thing was that my bark wasn't as hard as I wanted it to be. I used a smaller brisket (probably 12 lbs) and when my internal got around 180, I decided to wrap because it was over 170 degrees. My question is, should I have kept waiting, even though I was approaching my 205 temp, or should I cook at a lower temp, like 375, with a smaller brisket?
kinteseay I always wrap when the bark is what I want regardless of temperature. You might try adding a bit more wood to the cook next time. That can help. Also spritzing. Sometimes they can be tricky but you just have to do it a couple times. 🙏👍🏼
@@EverydayBBQ Thanks. I was trying to spritz once per hour, but my total cook took 2.5 hours. Maybe I'll spritz every half hour. As long as it keeps tasting good, I can keep experimenting
Another Great Video Brother!!!!!!!!!!!!
Mr FSU thank you so much for the kind words and support!
nailed that brisket! great cook!!
Chicken Fried BBQ thanks for watching 🙏. I sincerely appreciate your support.
That looks delicious!!! Nice bark and smoke ring!!
Micheal Domayer thanks, Michael! Hot and fast works 👍🏼
Quick and to the point! Great video!
Thank you very much for watching! -Mike
Great video! I love doing briskets hot-and-fast!
Scott Ware thanks very much for watching, Scott! I sincerely appreciate it 🙏
supper time lol
Jeff Kuipers thanks very much for watching, Jeff!
You can go even hotter. Try 500 degrees. It will blow your mind
Good looking brisket! You should try my River Dirt All Purpose on that!
Rich's River Smokers West Virginia thanks for watching, Rich 🙏
Hi Mike, hope this finds you well. I noticed you didn't add juice whilst wrapping this brisket. I also noticed likewise with your Boston Butt/pulled pork with North Carolina sauce (awesome sauce by the way). Do you find both are juicy enough without adding juice to the wrap? Cheers!
Absolutely! I don’t typically add anything. I find it unnecessary. Thank you very much for watching.
This was an amazing smoke of brisket here! Very well explained and confidence motivator given. I’m subscribing to your channel right now!🤠
Thank you very much, Tony! -Mike
good stuff
Thank you very much! -Mike
Great video 👍🏼
Asadazos thank you very much 🙏
if you looking you aint cooking
I'm hesitant to try this. All my briskets at 250 I dry out even though I'm doing everything you did in this video. If I go hotter, won't they just get dryer?
I’ve never made a dry brisket to be honest. I’m not sure where you’re going wrong. If you tell me your whole process I’ll try to help.
@@SnSGrills trim excess fat. Salt a day before. Apply the rub (no salt) about an hour before cooking. Pit at 250°with a water tray inserted. About 5 hours in, I wrap at 160° - 165° with foil (I'm switching to butcher's paper). After wrap, I xfer to oven to save propane. 250° in oven until probe goes in and out without resistance. Last time this was at 212°. Came out tender and almost fell apart, however did not have, "jiggle" to the meat. When I unwrapped, I had about 2 cups of juice that sweated out. So i save the juice to use as sauce on the side, but this the flat is DRY. Like sand. Rest an hour in the cooler.
212 is too high. Try backing it off to 205. The wrap and steaming the cooler also helps. It’s like resting a steak before you eat it.
ff8123 Salting draws the moisture out. Have you tried not doing that overnight?
@@747Mode not yet. I thought pre-salting was like a dry brine and helps keep moisture in. Reverse osmosis.
why not show slicing it? HnF is BAD!
Jeremiah Johnson thanks for watching and commenting. It was so bad that there were no leftovers. Cheers 🍻.
I've never been a fan of hot and fast, due to my lack of experience, but...if I can get one to turn out like that, I may give er a try! Great video Mike!
Good Eats With The Noob thanks very much, Noob! Give it a try, you’ll love the time savings!