British BBQ Society Forums

I don't know if anybody has seen this but would it be cooked properly, there was no talk of temps that i could hear, kids were my playing beside me!!
They didn't show it being sliced and they didn't show putting more charcoal in, didn't seem enough to me for a high temp for 5hrs.

http://www.foodnetwork.co.uk/recipes/sm ... isket.html

slatts wrote:I don't know if anybody has seen this but would it be cooked properly, there was no talk of temps that i could hear, kids were my playing beside me!!
They didn't show it being sliced and they didn't show putting more charcoal in, didn't seem enough to me for a high temp for 5hrs.

http://www.foodnetwork.co.uk/recipes/sm ... isket.html

Couldnt watch it on my phone but the pic didnt have any/much of a smoke ring. myron mixon way is 4hrs @ 350oF then wrapped in a blanket and in a cool box for 4 hrs

No based on how my mum used to do it

From what I've heard and read 4-5 hours is about right for a hot and fast cook which the lack of smoke ring hints at.

Ok the hot and fast I can understand but he said he was smoking it and chucked a lot of wet chips on the coals.
It did look nice when he took it off the wsm.
Is the brisket still as tender and moist after a 5hr cook than after a 12hr low and slow??

A number of obvious things he did that shows he doesnt know what he is doing

- There seems to be hardly any charcoal in the pit
- He puts the water pan on top of the charcoal (clearly never used a wsm)
- He started mopping within seconds of putting it on.

Magically 5 hrs later its done. I guarantee you that didnt cook in that smoker.

However saying that I still do hot n fasts on occasion, I start off @ 200F for about an hour with lots of smoke then ramp up to 350F. Brisket is normally done in 3.3-4hrs

Hi

Sorry of this sounds daft but is there any difference between a hot and fast brisket, your way you just described not the video way, and low and slow??

I like the low and slow way of doing things and I love the smell in my garden on a long cook, it's nice to wake up to the lovely smell of pork or beef but...........................................cooking fast would definitely stop the misses moaning during the night if my temps drop and the maverick starts bleeping at 4am

IMHO the taste & texture of a low and slow brisket is better than the hot and fast brisket. That being said the H&F brisket are nice, certainly presentable and eat well. Their downfall is when a good H&F brisket is compared to an equally well cooked L&S one, the L&S will be better. This is based on our findings as judges (both Annette & I) at various events over the last few years.

I've only done a couple of briskets, nice big thick slabs, not the rolled ones. And mine have been done to temperature within 5 - 7 hours and I'm sure it should go for longer

I need more practice though, so watching this thread with interest.

Also, I've been watching Franklin on YouTube, I heard about him ages ago somewhere but completely forgot about his videos when I did my briskets. Have a butchers (forgive the pun):

Prep
http://www.youtube.com/watch?v=VmTzdMHu5KU

Cooking
http://www.youtube.com/watch?v=pGZ39yYxeBk

The good bit
http://www.youtube.com/watch?v=sMIlyzRFUjU

If it's anything like pulled pork and ribs I'm sure I will get it with practice, I used to cook the ribs to temperature and found they were always cooked in about 2 hours, which confused me as I was reading about people using the 3-2-1 technique. SO I gave it and gave it a go, I do 2-2-1 and I love them like that, but sometimes I do them a little longer too. So hopefully after doing as many briskets as I have pork shoulders or ribs it'll be second nature.

So we have done H&F methods for about 3yrs and it was only at the end of this that I figured out what I was doing, which ironically has improved my L&S as well. I appreciate Keith's comments based on a judging perspective, but I think that has more to do with the competitors and the cuts of meat than the method. In the USA some of the top brisket cooks do it H&F (as they cook on Jambo's which sit at 300+F throughout the cook). As a point in case one of the last American Royal (or could be another com) brisket winners screwed his brisket, rushed out bought a new one and cooked it from start to finish in 3hrs flat. He scored a perfect 180F. Personally I cannot tell the difference if both are done well. As the window for cocking up brisket is pretty small, doing it H&F means you have a smaller window to get it right otherwise you blow it (ie over cooked and mush, or under cooked and tough as old shoe leather)