i tried my first "hot and fast" brisket last weekend. I bought a 12lb brisket at HEB. I trimmed the excess fat. Then, I mixed 1/4 cup kosher salt and 1/4 cup coarse pepper as the rub. I then threw it on the pit and maintained the temp between 375 and 400 and wrapped with heavy duty foil at 3hrs. It finished at 4.5 hrs with an internal temp of 209 (probe inserted in thickest part like butter). I will never spend all day cooking brisket again. I have been experimenting with brisket recipes for 20 years. I have never cooked a better brisket. Just posting this to share a lesson learned to the younger folks out there that might be trying different brisket recipes. Gigem '97.

What kind of pit & wood did you use?

Yep. Slow is vastly overrated.

Pics or it didn't happen

Offset smoker I built in ag class in high school circa 1992. 16x16 firebox and an 18x30 pipeline pipe for the main part. I used seasoned post oak which burned very clean. I will get pics up, just need to figure out the cumbersome way you have to do it on Texags.

Bonfire97 said:

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i tried my first "hot and fast" brisket last weekend. I bought a 12lb brisket at HEB. I trimmed the excess fat. Then, I mixed 1/4 cup kosher salt and 1/4 cup coarse pepper as the rub. I then threw it on the pit and maintained the temp between 375 and 400 and wrapped with heavy duty foil at 3hrs. It finished at 4.5 hrs with an internal temp of 209 (probe inserted in thickest part like butter). I will never spend all day cooking brisket again. I have been experimenting with brisket recipes for 20 years. I have never cooked a better brisket. Just posting this to share a lesson learned to the younger folks out there that might be trying different brisket recipes. Gigem '97.

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Sounds great. Just FYI 50/50 salt to pepper for rub means by weight; so by volume, its 4 parts pepper to 1 part salt

We did our last brisket hot and fast and will never go back to slow again.

Funny the guy most famous for hot and fast on the BBQ circuit, Myron Mixen, has gone to slow and low recently.

Hot and fast is awesome, but less forgiving than low and slow

At least you aren't trying this abomination: https://www.nytimes.com/2019/12/16/t-magazine/brisket-recipe-batsheva-hay.html

i'm going to give this a shot. i feel like this would be ideal for kamado type cookers because you can actually get the fire temp up to the level of a cleaner burn, rather than smoldering to maintain 225.

Austintm said:

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Bonfire97 said:

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i tried my first "hot and fast" brisket last weekend. I bought a 12lb brisket at HEB. I trimmed the excess fat. Then, I mixed 1/4 cup kosher salt and 1/4 cup coarse pepper as the rub. I then threw it on the pit and maintained the temp between 375 and 400 and wrapped with heavy duty foil at 3hrs. It finished at 4.5 hrs with an internal temp of 209 (probe inserted in thickest part like butter). I will never spend all day cooking brisket again. I have been experimenting with brisket recipes for 20 years. I have never cooked a better brisket. Just posting this to share a lesson learned to the younger folks out there that might be trying different brisket recipes. Gigem '97.

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Sounds great. Just FYI 50/50 salt to pepper for rub means by weight; so by volume, its 4 parts pepper to 1 part salt

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umm what? if you go by weight, you'd have way too much pepper. to get a decent amount of salt on the meat you would have to have a huge crust of pepper on it

at 6:40, you can clearly see that it's 50/50 by volume.

Austintm said:

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Bonfire97 said:

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i tried my first "hot and fast" brisket last weekend. I bought a 12lb brisket at HEB. I trimmed the excess fat. Then, I mixed 1/4 cup kosher salt and 1/4 cup coarse pepper as the rub. I then threw it on the pit and maintained the temp between 375 and 400 and wrapped with heavy duty foil at 3hrs. It finished at 4.5 hrs with an internal temp of 209 (probe inserted in thickest part like butter). I will never spend all day cooking brisket again. I have been experimenting with brisket recipes for 20 years. I have never cooked a better brisket. Just posting this to share a lesson learned to the younger folks out there that might be trying different brisket recipes. Gigem '97.

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Sounds great. Just FYI 50/50 salt to pepper for rub means by weight; so by volume, its 4 parts pepper to 1 part salt

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Well Yeah...if you're using table salt.

investorAg83 said:

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Austintm said:

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Bonfire97 said:

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i tried my first "hot and fast" brisket last weekend. I bought a 12lb brisket at HEB. I trimmed the excess fat. Then, I mixed 1/4 cup kosher salt and 1/4 cup coarse pepper as the rub. I then threw it on the pit and maintained the temp between 375 and 400 and wrapped with heavy duty foil at 3hrs. It finished at 4.5 hrs with an internal temp of 209 (probe inserted in thickest part like butter). I will never spend all day cooking brisket again. I have been experimenting with brisket recipes for 20 years. I have never cooked a better brisket. Just posting this to share a lesson learned to the younger folks out there that might be trying different brisket recipes. Gigem '97.

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Sounds great. Just FYI 50/50 salt to pepper for rub means by weight; so by volume, its 4 parts pepper to 1 part salt

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Well Yeah...if you're using table salt.

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https://www.smokingmeatforums.com/threads/salt-and-pepper-for-brisket-by-weight-or-volume.168145/

https://www.bbq-brethren.com/forum/archive/index.php/t-238789.html

http://www.texasbbqforum.com/viewtopic.php?t=25520

https://eggheadforum.com/discussion/1184844/salt-and-pepper-rub-questions

I just used 1/2 kosher salt and 1/2 coarse ground pepper. I rinsed the brisket and wiped it dry and applied the seasoning. It stuck well. For years, I had been using a mustard rub. I didn't do it this time because I was afraid of the high temps making some sort of off-taste with the mustard.