Hot & Fast Brisket Part Two - Redemption? | Swine & Bovine Barbecue

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[@fredgrejda4610]

Thanks Drew. Great content.

[@SuperPfeif]

Awesome!

[@okcharleys]

Looks good Drew! Cheers man!

[@narbekalantarians6269]

Def not bad for hot n fast. Can't deny a good foldover

[@Trumpetmaster77]

Great cook bro! Brisket is brisket! I'd eat it! I've never done one hot and fast.

[@randypoe560]

great content.

[@chriscrist911]

Great try… looked good. But like you said, can’t beat the slower method. Appreciate the video

[@barrycarter938]

Keep at it brotha! If BBQ was easy we'd all have food trucks. Look forward to the next video, be blessed, stay safe.

[@THutch556]

Great Vid Drew! You’re hard on yourself. That’s a nice brisket, it looked well trimmed, well seasoned and I’m sure it tasted great. I think the videos that show normal cooks like this are great.
As far as hot and fast, I think being a smaller brisket (which I find a little harder to cook than a larger one, as far as moisture is concerned) and given it was still a nine hour cook, with an overnight heated rest, I think 211° is gonna be a little over done, and lead to some dryness and shredding.
Now, if this was a shorter cook, say six hours to reach 211° and you’re just resting it down after smoking to eat, then 211° and probing tender everywhere might be necessary, as it didn’t spend as much time rendering.
Only thing I would change, if you do it again is, if you’re gonna hold it overnight in a heated rest, I wouldn’t need every single part of the brisket to Probe tender when pulling it off. I probably would take it to the high 190s/200° just where it probes tender in most places. The heated rest will even it out.
Now, if eating the same day and just resting it down on the counter, then taking it to probe tender everywhere is the move. IMO.
Again, though, I wouldn’t complain about eating that brisket at all. it looked great Drew.

[@swinebovinebarbecue]

Thanks for watching! This is great feedback. Completely agree with pulling prior to being fully probed tender based on this cook time and an overnight rest. If I do it again I’ll pull when it’s still a little tight (probably around 200) and then put it in the oven at 145 a little earlier to help with tenderness.
Thanks again for watching and for the feedback!

[@hojobbq]

Great video as always Drew - what’s your thoughts on the Costco wagyu brisket - I haven’t seen them before at the Costco business center off of Greenville - but will look next time I am there

[@swinebovinebarbecue]

Thank you! It was a pretty solid brisket. They’ve had them the past few times I’ve been there.

[@LeviathanPits]

Great content as always Drew! Some ideas for hot n' fast part 3: what about using twice as much wood, but keeping the chimney damper and firebox airflow closed way down?
You mentioned that you were lacking smoke flavour and drying things out due to how much airflow there was, ok then what about smoky & slow moving air?

[@swinebovinebarbecue]

Appreciate the idea. When I do that on my pit it chokes out the flame and produces a ton of dirty smoke. My smoker is pretty thin (1/8 inch) so I don’t get much radiant heat. I had the damper anywhere between 1-2 to 1/4 open and the firebox door cracked to about an inch for the majority of this cook. Thicker steel pits may have better luck going hot and fast

[@rickleeo970]

wet the towel

[@swinebovinebarbecue]

It was wet. Need a thicker one for that table

[@rhec_junior_9122]

looked dry