Yes Indeed. One of the Best Briskets I ever made was a select brisket from Walmart and I did it in four hours. That brisket looked awfully good too. Thanks for sharing
Enjoyed watching a honest opinion on something that heck big time people say it works or what not so thanks I’m going to have to try this out and see. Only thing I saw kosmos do different is he used seran wrap and dropped it in a cooler to let it rest for 2 hours but what you did seemed to work thanks again look forward to watching more vids
Turned out really good to be cooked that fast. I am impressed. Also, anyone that can drink Lone Star is a mans-man! LOLOL You have a tough tummy brother!
I did a hot and fast brisket today. Turned out a little tougher than I want, but it was OK! Got to love HEB! I haven't used any Kosmos products yet. Of course shiny side in, we were talking about that today, I had to explain why! Turned out looking good. I had a smoke ring too! Thanks RG! Love burnt ends!
PAPA Texas I was surprised mine turned out as good as it did , I was really wanting to say I wouldn’t cook another one like that just to stir the pot on the subject , but it was honestly good . Haha . KosmosQ is probably top of the list for me right now for bbq and victory lane .
Team Lucky Hat I tell you what Trent I was skeptical but it really was good , I’ll for sure start doing this method at the house on days off, sticking with low n slow for competition.
Dang RG you slung rub everywhere, got tongue tied saying "hot fast brisket", spilled juice every where, lost track of your time and STILL made a good brisket. That means you are the MAN! Good video! I need to get back out there on the smoker soon!
Haha My wife was on other side of camera crying laughing so hard at me slinging spices everywhere haha it was all I could do not to crack up , there was plenty scenes left on the cutting room floor of this video haha between bloopers and camera issues . I love the go pro but it’s very frustrating also ! As you know making cooking videos you only get one take sometimes.
Brisket looks good RG, I need to give that a try on my PBC!!! Was that a tater you had your temp probe stuck thru? Thank ya for sharing this brother!! Dan
Home In The Sticks yes sir that way I can easily move it around and keep it off the grate, first time trying this fast cook method and was really surprised with the good results. Thanks for stopping by !
lyle swavel I have been converted also , just won second place with a fast brisket . Looks aren’t quite as good against long hour stick burner cooks for the competitions but I’m learning how to fix that .
Do you still cook brisket on the grate or have you tried hanging them on hooks? Thats "supposed" to be the big benefit of the barrel isnt it? the 360 degree smoke.. thanks!!
Never tried a brisket that way , only chicken and ribs and yes it works good but I cook competition style where it needs a certain look also . Ribs and chicken get all out of shape when cooking with the hangers and I’d be scared my brisket would fall off after it got tender haha
Thanks for the vid, U know it's all about expectations and return on investment, i love the honesty. If u running late , got friends coming over or meeting friends at a pot luck and u just dont have 12 hours to "do it right", HnF is viable. On my pbc i always run about 6 hours on and rest for at least an hour... i think i generally go 4 hours nekked then wrap in butcher paper about 90 min to 2 hours... Guests ive served still enjoy it. Thanks for the nice vid.
Honestly I’ve cooked lots of briskets since then fast n hot and it’s actually the only way I cook them now and enter them in contests . Like you said , I shoot for about a six hour cook now . Not quite as hnf. Thanks for stopping by . I guess I need to make a new video haha
Mick King if it’s wrapped the juices and heat stay up on the meat . I have just used a pan before experimenting and didn’t turn out as well . Bottom was tender but top not so much .
somewhere over 205 usually , more by how the probe feels going in at that point , making sure it goes in and out easy . then i take it out and let it rest covered for an hour or so
@@ArmadilloJunction I'm curious, since you've done a lot more of them now, are you still starting each cook with those high temps? A Pit Barrel Cooker cooks so much faster anyway, so if you just let it cook at the normal 275 to 300 won't it still be done in 5 hours, 6 tops?
@@ericd.4460I do it both ways depends on what kind of time I have to waste . The normal pit barrel temp was getting 7 hours or so depending on brisket size . I mainly did the video because KosmoQ and some others were doing it and just wanted to try it faster and hotter temps to see what difference it made in taste .
for sure ! that was my first barrel brisket . ive probably done 25 or more since then . id put a barrel brisket against a big rigs brisket any day . i use it and a big drum now for comp cooks .
Tell that to the Mad Scientist BBQ Guy Jarmey.....I challenged him to a "cook off" bringing my PBC over to his location while he cooks of his "Offset", he only tends to favor those and he even gave me his email address and told me get with him to set the challenge up......he chickened out and never returned my email
@@karatevideosandmore7685 I dont think he chickened out man... Everyone who knows que has to be honest, theres a bazillion ways to do it....sometimes I like firing up gertrude...sometimes the barrel gets the nod...sometimes dare I say....ill even use the dreaded easybake..i mean pellet grill....
@@karatevideosandmore7685 i know I'm posting a couple of years after your initial comment but Yoder has a review of a barrel cooker on his RUclips channel. A brand that PBC bought out and he gave it an extremely positive review. He even tried an experiment where he added bacon to an offset firebox to mimic the flavor barrel cookers give because of the fat dripping on the coals. Seems like he is a fan of barrel cookers and knows many people are winning comps with them.
George Pedone I’ve cooked a few since this video and sometimes I leave them both out and sometimes just one . Just depends on how hot the charcoal is running that day. If I leave them both in my temps in the 275 range . That’s to low for a hot fast brisket.
Hey RG, ingnore that last question about turning while wrapped. Beers going down easy here in South Carolina. I’ve enjoyed your videos man. Keep up the good work!
some people take the time and organize the charcoal to get a more even burn , i just dump them and go with it and keep an eye on if its burning even . thats the only reason to keep rotating really. good luck its the only way i cook them now
HB Maverick nothing gonna beat low n slow , but it really was good . Might be good to remember if you oversleep the night before a party and need a quick brisket haha
Good job on the cook. Thanks for the info on hot and fast. I'm a traditional old school type with low and slow but I have a drum now and may give this a try. Competition style is over rated and not real BBQ.
Boater haha . Oh well ,,, maybe you should stick to believing and watching their channels only then. Or other over the top made up channels. This is reality of reality lol
Your mom didnt teach you, if you dont have anything good to say, dont say it? The guy spent half the afternoon to show us this technique, thats got to worth something to you.
![BabyChiefDoit - Too Slow (feat. STAR BANDZ) [Official Music Video]](http://i.ytimg.com/vi/zayaxws7RPg/mqdefault.jpg)
Another great video. I’ll be trying that method. Thanks a lot for testing it.
Homestead and Hustle it really surprised me how good it was , we are on a cook team and always do long slow cooks.
Armadillo Junction I am usually 12-15 hours at home so I’m anxious to try it
Yes Indeed. One of the Best Briskets I ever made was a select brisket from Walmart and I did it in four hours. That brisket looked awfully good too. Thanks for sharing
And yep I forgot to put in the close up pics haha ,
Delicious looking brisket bud!! The PBC cooks everything good!!
BBQ PIT DOG it took a little work to cook that hot on it at a consistent temp but it got the job done , turned out good ! Thanks for stopping by!
Enjoyed watching a honest opinion on something that heck big time people say it works or what not so thanks I’m going to have to try this out and see. Only thing I saw kosmos do different is he used seran wrap and dropped it in a cooler to let it rest for 2 hours but what you did seemed to work thanks again look forward to watching more vids
Thanks for stopping by ! I’ve switched to only doing this style now .
@@ArmadilloJunction man that is something to think about making one this weekend and man it sure would save on time I might have to try....
FAT SIDE UP! FAR SIDE UP! Fat side down is only for Canadian cockeggs.
Looks yummy…. should feed a good crowd! First Like and Shared!
Mudnut59 Thanks , I’ll be lucky if I have leftovers for work tomorrow with the carnivores in my house thanks for stopping by!
Not sure why you rotated brisket in a round cooker. Pit Barrel was engineered for even distribution of heat. There is no cold spot in a circle.
@@MajorCordite because the charcoal does not burn even , yes there are hot spots even on a barrel
Man that looks great. Cooked my first one a couple weeks ago.
I’ve cooked em hundreds of times but never with this method , it turned out pretty good ! That’s for stopping by !
Excellent video
Helpful, thanks
Your welcome , it’s hard to keep the temp high with the bars in.
Turned out really good to be cooked that fast. I am impressed. Also, anyone that can drink Lone Star is a mans-man! LOLOL You have a tough tummy brother!
East Texas Cooking and Outdoors Haha that’s the good stuff !
I did a hot and fast brisket today. Turned out a little tougher than I want, but it was OK! Got to love HEB! I haven't used any Kosmos products yet. Of course shiny side in, we were talking about that today, I had to explain why! Turned out looking good. I had a smoke ring too! Thanks RG! Love burnt ends!
PAPA Texas I was surprised mine turned out as good as it did , I was really wanting to say I wouldn’t cook another one like that just to stir the pot on the subject , but it was honestly good . Haha . KosmosQ is probably top of the list for me right now for bbq and victory lane .
Good work, appreciate the honest review and the work that went into this video.
G Bennik I’ll have to admit , it’s the only way I cook them now . And it’s how I cook them for contests also .
The potato probe holder is absolute genius and I'm really upset I never thought to do that lol
haha ,, those little probe clips get lost after the first cook seems like. i always have potatoes here haha
Yepper looks good RG,, Me im a low and slow kinda guy. Gonna have to give it a try.
Team Lucky Hat I tell you what Trent I was skeptical but it really was good , I’ll for sure start doing this method at the house on days off, sticking with low n slow for competition.
Good looking Brisky Sir! I’m a stick burner too. Like you said in a pinch,... Hot and Fast will do😎
Ric’s BBQ & BlackStone I was really surprised how good it was , definitely a way to do at home and not be chained to a pit all day
Dang RG you slung rub everywhere, got tongue tied saying "hot fast brisket", spilled juice every where, lost track of your time and STILL made a good brisket. That means you are the MAN! Good video! I need to get back out there on the smoker soon!
Haha My wife was on other side of camera crying laughing so hard at me slinging spices everywhere haha it was all I could do not to crack up , there was plenty scenes left on the cutting room floor of this video haha between bloopers and camera issues . I love the go pro but it’s very frustrating also ! As you know making cooking videos you only get one take sometimes.
Armadillo Junction especially with cooking. A lot of that stuff you can’t re-do!
Gotta have a few beers while cooking. Maybe that's the issue.?
Where can I get the small shelf piece you have on your pit barrel cooker
That was a magnetic digital Bluetooth meat thermometer holder .
Can’t remember where it came from . Probably academy or Amazon
Brisket looks good RG, I need to give that a try on my PBC!!! Was that a tater you had your temp probe stuck thru? Thank ya for sharing this brother!! Dan
Home In The Sticks yes sir that way I can easily move it around and keep it off the grate, first time trying this fast cook method and was really surprised with the good results. Thanks for stopping by !
Hot and fast is all I do now, taste just the same as low n slow
lyle swavel I have been converted also , just won second place with a fast brisket . Looks aren’t quite as good against long hour stick burner cooks for the competitions but I’m learning how to fix that .
This recipe and technique is awesome ! Thank you. please +7 minutes (total) on a hot grill, and you got the visual and texture. That's a winner.
Manuel Quinones 👍
Do you still cook brisket on the grate or have you tried hanging them on hooks? Thats "supposed" to be the big benefit of the barrel isnt it? the 360 degree smoke.. thanks!!
Never tried a brisket that way , only chicken and ribs and yes it works good but I cook competition style where it needs a certain look also . Ribs and chicken get all out of shape when cooking with the hangers and I’d be scared my brisket would fall off after it got tender haha
Thanks for the vid, U know it's all about expectations and return on investment, i love the honesty. If u running late , got friends coming over or meeting friends at a pot luck and u just dont have 12 hours to "do it right", HnF is viable. On my pbc i always run about 6 hours on and rest for at least an hour... i think i generally go 4 hours nekked then wrap in butcher paper about 90 min to 2 hours... Guests ive served still enjoy it. Thanks for the nice vid.
Honestly I’ve cooked lots of briskets since then fast n hot and it’s actually the only way I cook them now and enter them in contests . Like you said , I shoot for about a six hour cook now . Not quite as hnf. Thanks for stopping by . I guess I need to make a new video haha
Love the potato technique! I will use that from now on for my PBC
Haha I lose the clip after the first use
why not just put a foil lid on that pan that you used to transport it inside?
Mick King if it’s wrapped the juices and heat stay up on the meat . I have just used a pan before experimenting and didn’t turn out as well . Bottom was tender but top not so much .
210°-212°.... Do you always take them to that high of a temp?
somewhere over 205 usually , more by how the probe feels going in at that point , making sure it goes in and out easy . then i take it out and let it rest covered for an hour or so
Great, but don't drive please... 😉
Thanks for the video. Looks great!
Thanks for stopping by , I need to do an update video on it . The only way I cook them now
Bacon in the oven is the way to go.
What an amazing looking dinner! Great job!
I'm hot and fast myself RG :-)
I like my food cooked unless it is salad
Huples Cat EPL haha , I’m gonna bbq vegan style just for you in video one of these days !
@@ArmadilloJunction :-)
What kind of charcoal do you use with your PBC?
Usually just regular ol blue kingsford.
@@ArmadilloJunction I'm curious, since you've done a lot more of them now, are you still starting each cook with those high temps? A Pit Barrel Cooker cooks so much faster anyway, so if you just let it cook at the normal 275 to 300 won't it still be done in 5 hours, 6 tops?
@@ericd.4460I do it both ways depends on what kind of time I have to waste . The normal pit barrel temp was getting 7 hours or so depending on brisket size . I mainly did the video because KosmoQ and some others were doing it and just wanted to try it faster and hotter temps to see what difference it made in taste .
I have a 500 gal offset and a pitbarrel and I hate to say, the pitbarrel definitely kicks out killer que
for sure ! that was my first barrel brisket . ive probably done 25 or more since then . id put a barrel brisket against a big rigs brisket any day . i use it and a big drum now for comp cooks .
Tell that to the Mad Scientist BBQ Guy Jarmey.....I challenged him to a "cook off" bringing my PBC over to his location while he cooks of his "Offset", he only tends to favor those and he even gave me his email address and told me get with him to set the challenge up......he chickened out and never returned my email
@@karatevideosandmore7685 I dont think he chickened out man... Everyone who knows que has to be honest, theres a bazillion ways to do it....sometimes I like firing up gertrude...sometimes the barrel gets the nod...sometimes dare I say....ill even use the dreaded easybake..i mean pellet grill....
@@karatevideosandmore7685 i know I'm posting a couple of years after your initial comment but Yoder has a review of a barrel cooker on his RUclips channel. A brand that PBC bought out and he gave it an extremely positive review. He even tried an experiment where he added bacon to an offset firebox to mimic the flavor barrel cookers give because of the fat dripping on the coals. Seems like he is a fan of barrel cookers and knows many people are winning comps with them.
I should do an update , a barrel is all I cook on now . Thanks for stopping by.
Sure looks good! I need to start coming over to your place on the weekends for dinner!
Fat Robs Fishing you ever find yourself in the Houston area let me know ! I’m off 14 days a month and ready to cook !
@@ArmadilloJunction I live in the SETX area I’m ready to eat some food! 😂
Bad ass video bub.
You don't use the bars ?
George Pedone I’ve cooked a few since this video and sometimes I leave them both out and sometimes just one . Just depends on how hot the charcoal is running that day. If I leave them both in my temps in the 275 range . That’s to low for a hot fast brisket.
Thanks partner .
Would like to see the burnt ends cook.
👍
Fine looking brisket my friend... 👍😀
Hike Camp Thank ya , wish I could make you a big ol plate !
I wish that as well!!
Looks yummy
Vouers Wisco Homestead thank ya very much , thanks for stopping by!
I’m doing one now. You didn’t flip it did you?
No I don’t
Thank you sir! I appreciate it! I’m tickled to see how it turns out.
Hey RG, ingnore that last question about turning while wrapped. Beers going down easy here in South Carolina. I’ve enjoyed your videos man. Keep up the good work!
@@onruth1962 dont need to that often, maybe every 30 min.if you can see you have a good even fire you dont need to rotate as often.
some people take the time and organize the charcoal to get a more even burn , i just dump them and go with it and keep an eye on if its burning even . thats the only reason to keep rotating really. good luck its the only way i cook them now
Great job, but I think I will stick with the old-fashioned way! 👍😎 ~Maverick
HB Maverick nothing gonna beat low n slow , but it really was good . Might be good to remember if you oversleep the night before a party and need a quick brisket haha
Good job on the cook. Thanks for the info on hot and fast. I'm a traditional old school type with low and slow but I have a drum now and may give this a try.
Competition style is over rated and not real BBQ.
Give it a try , you’ll be surprised. Some days ya want BBQ and want it now not tomorrow haha thanks for stopping by
KEEP UP THE GOOD MAN!!!---A-1 video...
Old Bowsaw thanks for stopping by !
This was so Boring!
At least Malcom, Kozmo and Kent have Personality!
Boater haha . Oh well ,,, maybe you should stick to believing and watching their channels only then. Or other over the top made up channels. This is reality of reality lol
@@ArmadilloJunction Just a guy showing us a good way to cook some brisket--thanks!!!
bOATER-------SUNK!!!!
Old Bowsaw That’s all folks haha
Your mom didnt teach you, if you dont have anything good to say, dont say it? The guy spent half the afternoon to show us this technique, thats got to worth something to you.