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Dangerous Dan
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Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ
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 Posted: Jul 05 2012 Post subject: Hot & Fast Brisket |
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Last edited by Dangerous Dan on Jul 06 2012; edited 1 time in total |
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DrunkPlumber
BBQ Pro
Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky
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| Posted: Jul 05 2012 Post subject: Re: Hot & Fast Brisket |
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| Dangerous Dan wrote: | | Did a 15lb brisket hot and fast yesterday. Everyone thought it was MONEY and worthy of a turn in box!!! 2 hours at 300F, wrapped till IT reached 205F then Cambro'd for 3 hours. Total cook time was 7 hours. |
Yeah, sure you did 
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1buckie
BBQ Super Pro
Joined: 10 May 2009
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Location: Sacramento CA
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| Posted: Jul 06 2012 Post subject: |
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Suppose it's possible....
But you know the unwritten rule ~~>
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Dangerous Dan
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Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ
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| Posted: Jul 11 2012 Post subject: |
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...and for the doubters, I did it again 2 more times with the same result. So, there!!  |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jul 11 2012 Post subject: Re: Hot & Fast Brisket |
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| Dangerous Dan wrote: | | Did a 15lb brisket hot and fast yesterday. Everyone thought it was MONEY and worthy of a turn in box!!! 2 hours at 300F, wrapped till IT reached 205F then Cambro'd for 3 hours. Total cook time was 7 hours. |
So is that 2 hours unwrapped, 5 hours wrapped, 3 hours cambro.
Or is that 2 hours unwrapped, 2 hours wrapped, 3 hours cambro.
I can't work out if 7 hours cooking time does or does not include the cambro time!
The first I would agree can be done and give good results in that sort of time, the second I would doubt either the time or the temperature!
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Dangerous Dan
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Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ
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| Posted: Jul 11 2012 Post subject: |
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| Sorry I was unclear. The mind was thinking faster than the fingers could type. 2 hrs at 300F then foiled till IT reaches 205F, which was another 2 hrs. Cambro'd for another 3 hrs for a total of 7. Modified this from Myron's book. He wraps 'em in a blanket, I used the Cambro. We've done this at several comps this year with good results and will do it again at Gettysburg this weekend. |
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bam
BBQ Fan
Joined: 21 Sep 2006
Posts: 361
Location: Philadelphia, PA
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| Posted: Jul 14 2012 Post subject: |
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Good luck @ gettysburg look out for those other Dans 3ezy.
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jul 14 2012 Post subject: |
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| Dangerous Dan wrote: | | Sorry I was unclear. The mind was thinking faster than the fingers could type. 2 hrs at 300F then foiled till IT reaches 205F, which was another 2 hrs. Cambro'd for another 3 hrs for a total of 7. Modified this from Myron's book. He wraps 'em in a blanket, I used the Cambro. We've done this at several comps this year with good results and will do it again at Gettysburg this weekend. |
That's very doable, done it myself on a UDS, though it took a little longer foiled in the pan, but we're at 4500' to 5700' about another 20 minutes was all the difference.
Need to make sure the packer is point side down if you want to serve the flat to the judges, or it can steam too much in the Cambro, JMO!
I think I'm going to give it another go and see what I can do with a grate to hold the flat out of the juice, and do something with the point towards burnt ends.
Are you injecting with anything as well?
That could give your even better results.
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zysmith
BBQ Super Pro
Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA
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| Posted: Jul 14 2012 Post subject: |
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Isn't that technically 4 hours of cooking and 3 hours of hanging out?
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Dangerous Dan
Newbie
Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ
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| Posted: Jul 17 2012 Post subject: |
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| bam wrote: | | Good luck @ gettysburg look out for those other Dans 3ezy. |
They won again. Those guys are on a roll. |
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Dangerous Dan
Newbie
Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ
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| Posted: Jul 17 2012 Post subject: |
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| SoEzzy wrote: | | Dangerous Dan wrote: | | Sorry I was unclear. The mind was thinking faster than the fingers could type. 2 hrs at 300F then foiled till IT reaches 205F, which was another 2 hrs. Cambro'd for another 3 hrs for a total of 7. Modified this from Myron's book. He wraps 'em in a blanket, I used the Cambro. We've done this at several comps this year with good results and will do it again at Gettysburg this weekend. |
That's very doable, done it myself on a UDS, though it took a little longer foiled in the pan, but we're at 4500' to 5700' about another 20 minutes was all the difference.
Need to make sure the packer is point side down if you want to serve the flat to the judges, or it can steam too much in the Cambro, JMO!
I think I'm going to give it another go and see what I can do with a grate to hold the flat out of the juice, and do something with the point towards burnt ends.
Are you injecting with anything as well?
That could give your even better results. |
Yes, we do inject with a beef concoction. We got a call at Gettysburg this past weekend with this method. |
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bam
BBQ Fan
Joined: 21 Sep 2006
Posts: 361
Location: Philadelphia, PA
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| Posted: Jul 17 2012 Post subject: |
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Congrats on the call what is your team name?
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TOM BURNS
Joined: 01 Apr 2012
Posts: 21
Location: Bear, Delaware
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| Posted: Jul 21 2012 Post subject: |
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| Dangerous Dan wrote: | | bam wrote: | | Good luck @ gettysburg look out for those other Dans 3ezy. |
They won again. Those guys are on a roll. |
that they are; and last week they were a dan short; mutha chicken took the weekend off!
@dangerous;nice getting that call; what place, and whats that team name?
also, i am going to have to do a 9 lb butt simaliar to this method today [  due to oversleeping ]....see how this works out....it'll be okay no matter what, as i am feeding family today, and they will eat almost anything 
pics later, if i can find my camera!
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Tom Burns
U.S. BBQ ARMY
Lang 48 patio;THE WARRIOR modified draft system
2-26'' Weber Kettles, 1 w/ smoke-ez
18" WSM [recently destroyed; run over by jeep]
4' Southern Yankee- late summer arrival!
and an old ECB that just won't rust away!
BOOTS ON THE GROUND - SMOKE IN THE AIR!! |
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Dangerous Dan
Newbie
Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ
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| Posted: Jul 25 2012 Post subject: |
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| I was cooking with Aporkalypse Now from VA. |
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Dangerous Dan
Newbie
Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ
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| Posted: Jul 25 2012 Post subject: |
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| bam wrote: | | Congrats on the call what is your team name? |
I was cooking with Aporkalypse Now from VA. |
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TOM BURNS
Joined: 01 Apr 2012
Posts: 21
Location: Bear, Delaware
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| Posted: Jul 31 2012 Post subject: |
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| Dangerous Dan wrote: | | bam wrote: | | Congrats on the call what is your team name? |
I was cooking with Aporkalypse Now from VA. |
you were cooking with a good team then! even though mike was a bit perturbed after that one....and, i cant say i blame him!
nice job there, too!
[swiped form aporkalypse's fb page]
Finished Gettysburg with 9th chicken, 30th ribs (sigh) 11th pork and 3rd brisket for 6th overall. Congrats to The 3eyz machine and Smmooookin Gnooooome for their reserve.
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Tom Burns
U.S. BBQ ARMY
Lang 48 patio;THE WARRIOR modified draft system
2-26'' Weber Kettles, 1 w/ smoke-ez
18" WSM [recently destroyed; run over by jeep]
4' Southern Yankee- late summer arrival!
and an old ECB that just won't rust away!
BOOTS ON THE GROUND - SMOKE IN THE AIR!! |
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