Techniques: 4 Hour Brisket - Juicy Without the Wait!

[@BehindTheFoodTV]

This was the EASY way! If you want to see the other extreme check out Umami Bomb Brisket: The SMOKED BRISKET OF INSANITY! kzbin.info/www/bejne/fHjGn2pqqJ6Im68

[@GoneToTheSnowDogs]

Omg, Al. . . you are literally the best! And now I am hungry!!!

[@BehindTheFoodTV]

I'm the best? No YOU'RE the best! Well you and Jamie and of course Memphis and Kira are the best! I'm so proud of you Jess!!!!!!!

[@BartlowsBBQ]

Great tips for hot & fast brisket! Looked delicious and love that you call your BGE, Darth. 😃

[@BehindTheFoodTV]

Thanks! My large BGE is Luke, my Yoder YS1500 is Yoda, my Weber Kettle is BB-Ate (get it?) - working on names for the Santa Maria that's coming next!

[@BartlowsBBQ]

@@BehindTheFoodTV Love it and big StarWars fan as well!

[@HungryManKitchen]

Lately I have been planning to smoke brisket but due to the long time I was a bit hesitant. Bookmarked this one and definitely gonna try next time I make BBQ!

[@BehindTheFoodTV]

Yay! The best thing is when I know I can teach someone something new! Let me know how it goes!

[@MrMorganca]

Another excellent video! Thanks for the cooler tip!

[@BehindTheFoodTV]

Thanks, Chris!

[@leroygutierrez3948]

Great job brother 👍🏽

[@BehindTheFoodTV]

Thanks Leroy!

[@DadReviews]

Making me want to come back to your house and enjoy more make together!!! Looked delicious!!

[@BehindTheFoodTV]

You and the whole family are welcome back any time!

[@iPadLettering]

Karin from NZ 😄🙋🏼‍♀️ - thanks for explaining Al!

[@BehindTheFoodTV]

Thanks for all of the support Karin!!!!!

[@AndreaShink]

I want!!! but you knew that already, lol! Hoping to convince Sam to try this. SOON! Thanks, Al!

[@BehindTheFoodTV]

Hi Andrea! Copy and paste this: “Hi Sam I think I know a way you can make Andrea very happy! Watch my 4 Hour Brisket video - it’s super easy and fast but it tastes like it took all night! - Al from Eat More Vegans”

[@bigboricua4573]

That looks delicious, I’ve always wanted to do a brisket but don’t want to wait 14 hours for it to be done. Thanks to you I won’t have to now, keep up the good work and can’t wait to see more of your videos my friend.

[@BehindTheFoodTV]

That long wait (and staying up half the night) are the biggest challenges with brisket - I think it’s a good skill to add to your repertoire! Will you come back and let me j ow how it goes? Thanks for watching!

[@LokitheSiberian]

Gone to the Snow Dogs sent us over! Clever name!

[@BehindTheFoodTV]

Hi Loki! Thanks for coming over - any friend of Gone to the Snow Dogs is a friend of mine. Especially another amazing dog channel! Welcome!

[@DadIncredible]

I’ve done the hot and fast brisket with great results. Really good tips Al 🍻

[@BehindTheFoodTV]

Thanks! I welcome any trips you care to share!

[@MrAlasVsCancer]

Forgive my tardiness.... love that intro full fire!! Mouthwatering food as always!! Blessings upon your channel! Love each video you always find a way to wake up my appetite!! ☺️😎

[@BehindTheFoodTV]

Thank you so much! Someday I will cook for you a celebration dinner!

[@smokeeater695]

I'm scared of running at 400.. my hot and fast is 300, but it's cut cooking time in half and the end product is GREAT!!

[@ItsOmega]

you made my underrated youtubers! #43! that's for sure not vegan! xD

[@BehindTheFoodTV]

Wow thanks! I will work hard to get to #1 on that list! Welcome to the channel!

[@BehindTheFoodTV]

OK I see now that's an episode number! Thanks so much Mister Omega - it's an honor to make your list!

[@ItsOmega]

@@BehindTheFoodTV no worries! thanks heaps for joining the team! :D

[@carlosbatista938]

Where did you get the cooler. I like the size, perfect for meat.

[@BehindTheFoodTV]

Hi Carlos - The cooler is a Coleman (amzn.to/3hZtVrl). And you’re right - it’s perfect for BBQ!

[@carlosbatista938]

@@BehindTheFoodTV thanks for the info and link

[@BehindTheFoodTV]

@@carlosbatista938 any time. Don’t hesitate to ask if you have questions on any of my other videos! -Al

[@georgestefanovici6819]

How much salt did you use?

[@iyossi20000]

Hi.Whats the cooking temp ?

[@BehindTheFoodTV]

This was 400° Fahrenheit cook temp. Worked out beautifully!

[@iyossi20000]

Thank you!!

[@BehindTheFoodTV]

@@iyossi20000 happy to help. Come back and let me know how it works out for you!

[@anthonywalstra2619]

What temp?

[@SS-yh4sy]

What was the binder?

[@BehindTheFoodTV]

Homemade Wagyu Beef Tallow! Here's how you can make it at home: kzbin.info/www/bejne/pquQpHeDYq2gaM0

[@thomasdoll7446]

When do Grayson and I get to devour some of that! 😋🍽

[@BehindTheFoodTV]

Mi Casa Ed Su Casa Thomas! You know you were invited for Turducken this coming Thursday but I guess she loves her family more than my cooking!

[@SS-yh4sy]

What is the temp

[@BehindTheFoodTV]

The smoker ran at 400°F

[@mikem1436]

Eatable for a quick brisket but I don't think I will cook it this way. Yes, the 14 hour traditional cook is a real pain in the ass but the result is worth it.

[@BehindTheFoodTV]

Honestly, Mike they are different. You definitely get better smoke penetration with low and slow. But if you take the time to dry brine like I did, I think you will be blown away by the texture. Will you try one this way and let me know what you think?

[@mikem1436]

@@BehindTheFoodTV I haven't done a brisket in the last 2 years. Mostly because of the time it takes; approximately14 hours. Should I try it using this method I'll reply back.

[@Wilder.42K]

So don’t put brisket on fat side down for hot and fast?

[@chuckandrews5339]

So, its a 3-2-1 brisket.

[@BehindTheFoodTV]

@@chuckandrews5339 😂

[@johnnyblaskowski]

What is the purpose of the towels? Seems silly

[@BehindTheFoodTV]

Hi Johnny. The towels just reduce the rate of heat decline - that’s all. I’ve never tested with or without a towel so maybe it is in fact silly. Seems like an idea for a video……….thanks! -Al