i tried cooking a hot and fast brisket.....my thoughts

[metronome]

Doesn't this all have to do with the fact that braising and slow smoking both result in the breakdown of collagen and connective tissue, thereby imparting the "fall apart" tenderness required for these cuts of meat. Just 'cause the 200 d. internal is reached, doesn't mean it's going to be tender. Not enough time has elapsed.
Just my 2-1/2 cents

[txkpoker]

[Sailor Kenshin]

We did once, though not on purpose.

Shoe leather.
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Mmmmm...... bacon

[SoEzzy]

I have done it a few times hot and fast, and I think it only really works well, when you have better quality briskets, i don't find it working well with select grade, or even with a lot of the choice briskets I've cooked would not do well hot and fast.

Some choice will cook well enough hot and fast, but I would like to see good marbling though the meat, prime and wagyu are much more likely to cook well under hot and fast conditions!

JM2C!
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[BUGSnBBQ]

I know this is an older thread, but I'd like to chime in with my $.03 (inflation and all ). I have to agree with SoEzzy about grades of meat and cooking temps to get a tender brisket. In my limited experience with briskets (I've only cooked approx 20 packers), I've noticed that when I cook a Select brisket, it must be cooked slow (220-230). Choice can go higher (240-260) and Prime can take the heat cranked up. I've only done 1 Prime (expensive around here ) and I cooked it at 300ish. Wasn't planning on that high of a temp, but turned it out great. I also have never foiled or panned, and that makes a difference.
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