Hot & Fast Brisket on UDS

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TXLX

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Trying out hot & fast on a 15.5lb Prime packer today ($3.79 @ costco). I had tried before but the intakes on my UDS weren't big enough to stay that hot.

Using Royal Oak, b&b oak, and hickory chunks. UDS is running 300-325°. Thanksgiving snuck up on me, so no butcher paper today.... I might try a light foiling to stop the bark a bit. Hopefully I'll be a convert, quicker BBQ is ok by me.

image.jpg
 
Any day in front of the Pit is a good day. Good luck with your hot and fast. Lotta people love to do it that way. :thumb:
 
So far so good. 3.5 hour in and @ 165° in the thick part of the flat. I went ahead and wrapped loosely in some foil. My plan is to unwrap it in the last hour to firm up the bark.

The UDS is performing like a champ today, no problem staying above 300°. I'm getting a lot of what looks like white smoke, but I think it's just steam and some of the drippings burning.... It doesn't smell like white smoke.
 
TXLX said:
The UDS is performing like a champ today, no problem staying above 300°. I'm getting a lot of what looks like white smoke, but I think it's just steam and some of the drippings burning.... It doesn't smell like white smoke.
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Normal


 
Thanks! I was leaning that way (too late to do anything about it anyhow). Been a while since I cooked a brisket and never done one at these temps.

4 hrs in and up to 180°. Watched a Tv show, I'm not sure it even stalled at 160°.
 
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At those pit temps, there is no stall to speak of. You are right, that is steam and not dirty smoke. Stick your nose in it and inhale, no burning nose, only lovely beef!
 
I did 2) 14 lb briskets on my BUFORD UDS hot and fast a couple weeks ago. Best brisket I've smoked yet.
 
5.5 hrs in: Well either my maverick is lying or it's stalling in the high 180s. It had gotten up to 198° and then I unwrapped foil and it dropped to 187° (put prob back in same spot).

I'm not too hung up on temps, it has a 4x4” spot on it that's not probe tender. I estimate I'll have to pull it 6-6.5 hours into the cook. Still beating the crap out of 15 hours!

6.5 hr update - well my maverick wasn't lying, right now it's 192° in the flat and not quite probe tender yet. My UDS is dying down a bit, running 275° wide open. Almost there.
 
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Pulled the brisket at 7.5 hrs. Not as fast as some other folks but not bad. Sorry, no slice pics, it's resting and I'm ready to be doing the same. I'll update on how it tastes.

image.jpg
 
Looks great...and really good price for brisket.. We have been almost double that on west coast
 
Well done. Let us know how it taste I am definitely going to try this hot and fast method.
 
FiremanVinny said:
Looks great...and really good price for brisket.. We have been almost double that on west coast
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I was surprised when I got it home. I thought costco normally sold Choice for $3.79. I picked up a couple of selects this summer for $2. But yeah, the price of meat has been going up. I paid $4 for round roast the other day and a year ago could get it for $2 on sale.
 
almost burnt up laptop from drooling looking at the meat porn i am working on my first UDS and winter is setting in hope I dont have to insulate to keep temp I want to have my brisket look that good
 
I sliced off the tip of the flat today and heated it up to try out before I present it at the family thanksgiving.

My impression:
-The bark had a slight bitter taste to it, but not bad. Tasted a bit like it smelled while it was cooking, not sure what I can attribute that to. I ran a clean fire during the cook with a foil covered pizza pan as a diffuser. Did not see many burned drippings on the pan.
-I need to bump up the salt & pepper rub a bit, or try out a specialty rub.
-Best for last..... The texture on the tip of the flat was outstanding.

I feel confident it's at least most moist brisket I've done. I'll prepare better next time so I can follow the method a little better. My poor dad is going to get his feelings hurt if he's cooking a brisket right now :clap2: Happy T-Day BBQ people!
 
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