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Hot & Fast Brisket

 
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Dangerous Dan
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PostPosted: Thu Jul 05 12 8:01 pm    Post subject: Hot & Fast Brisket Reply with quote

Twisted Evil

Last edited by Dangerous Dan on Fri Jul 06 12 6:30 pm; edited 1 time in total
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DrunkPlumber
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PostPosted: Thu Jul 05 12 10:04 pm    Post subject: Re: Hot & Fast Brisket Reply with quote

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 Wink
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PostPosted: Fri Jul 06 12 8:24 am    Post subject: Reply with quote

Suppose it's possible....
But you know the unwritten rule ~~>


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Dangerous Dan
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PostPosted: Wed Jul 11 12 1:24 am    Post subject: Reply with quote

...and for the doubters, I did it again 2 more times with the same result. So, there!! Razz
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SoEzzy
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PostPosted: Wed Jul 11 12 1:49 am    Post subject: Re: Hot & Fast Brisket Reply with quote

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! Wink
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Dangerous Dan
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PostPosted: Wed Jul 11 12 3:41 am    Post subject: Reply with quote

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
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PostPosted: Sat Jul 14 12 2:12 am    Post subject: Reply with quote

Good luck @ gettysburg look out for those other Dans 3ezy.
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SoEzzy
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PostPosted: Sat Jul 14 12 4:38 am    Post subject: Reply with quote

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
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PostPosted: Sat Jul 14 12 4:43 am    Post subject: Reply with quote

Isn't that technically 4 hours of cooking and 3 hours of hanging out?
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Dangerous Dan
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PostPosted: Tue Jul 17 12 7:22 pm    Post subject: Reply with quote

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
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PostPosted: Tue Jul 17 12 7:27 pm    Post subject: Reply with quote

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
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PostPosted: Tue Jul 17 12 9:52 pm    Post subject: Reply with quote

Congrats on the call what is your team name?
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TOM BURNS



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PostPosted: Sat Jul 21 12 4:56 pm    Post subject: Reply with quote

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 [ Rolling Eyes due to oversleeping Rolling Eyes ]....see how this works out....it'll be okay no matter what, as i am feeding family today, and they will eat almost anything Very Happy

pics later, if i can find my camera!
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Dangerous Dan
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PostPosted: Wed Jul 25 12 2:08 am    Post subject: Reply with quote

I was cooking with Aporkalypse Now from VA.
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Dangerous Dan
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PostPosted: Wed Jul 25 12 2:10 am    Post subject: Reply with quote

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
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Location: Bear, Delaware

PostPosted: Tue Jul 31 12 2:51 am    Post subject: Reply with quote

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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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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