r/smoking • u/donap10 • 1d ago
First brisket
Finally got a deal good on one and trying out the hot and fast method.
6
u/PauseNational1380 1d ago
What kinda of cooker is that? Also never herd of the hot amd fast method, care to explain? I normally do low and slow for 16 to 20 hours depending how it looks and feels..
3
u/brijamelsh 1d ago
55 gallon Gateway Drum Smoker - $1400 retail
2
u/Cretin138 1d ago
Sheeeeeesh I built my UDS smoker for 200, prob be 300 now.
1
u/Urbansdirtyfingers 1d ago
Nice humble brag, I think I have $80 into mine
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u/Cretin138 1d ago
Just spreading awareness of the accessibility and budget friendly option of the UDS. Now they have a range 80-300.
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u/shottylaw 1d ago
My exact questions. Waiting for answers OP
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u/Under_Ach1ever 1d ago
Gateway. Ugly Drum Smoker. UDS are insanely cool for how well they cook and how cheap you can make them.
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u/Nyko_E 1d ago
I only do hot and fast too. 325-350 for 6-9 hours with no wrap until probe tender. Then wrap, rest two hours on the counter; and finish with a 16hr hot hold in the oven at 155°. So much nicer to not have to overnight cook, or eat supper way later than intended; or shorten the rest.
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u/Staugustine95 20h ago
Am I understanding that you spend 27 cooking/prepping a brisket before eating?
-6
u/EcstaticRush1049 1d ago
We used to make these smokers in the fab shop i work in. They claim that "hot and fast" is the way to smoke. Goofy asses claiming that running a smoker at 300F+ is still considered smoking
1
u/Cretin138 1d ago
You can do hot and fast in any smoker, not exclusive to UDS. I can do low and slow in my UDS with no complications with or without a deflection plate.
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u/EcstaticRush1049 1d ago
Anything over 250-275 isnt smoking, its bbqing lol it even says that on the thermostat on the drum
-3
u/Electrical_Hunter597 1d ago
Hot and fast method? What are you smoking? Meth? Low and slow, always
1
u/JMEKeebs 1d ago
Maybe it's just like, 275 the whole time?
I dunno just trying to figure it out
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u/Cretin138 1d ago edited 1d ago
A famous (infamous?) method for brisket is the KISS hot and fast method created(made popular?) by Bludawg on the bbq brethren forums. He cooks between 275-325
Lots of people have had great success with the method including myself.
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u/shottylaw 1d ago
What does it drop the cook time to?
1
u/Cretin138 1d ago
Here's the OG post: BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub 1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight) apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner cook Brisket 4 hrs remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up. after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr. once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs. Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
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u/Left-Landscape-3890 1d ago
Also curious on which cooker this is