THIS BRISKET ONLY TOOK 7 HOURS! | Is A Hot and Fast Brisket Any Good? | Fatty's Feasts

[@FattysFeasts]

Here is a link to part 1 of my "how to smoke a brisket" series: kzbin.info/www/bejne/oXbQaKR-eJyMfJY If you have any other ideas for brisket experiments I should do, let me know below!

[@cdanielson1]

"When love is not madness it is not love" , and I love to BBQ. I've seen others do these quick cook briskets and I am intrigued. How are we still not neighbors?! Interested in moving to MN? My wife is getting sick of me talking to her about my smokes.. She just wants to eat the meat.. yeah yeah.. I noticed your point started to darken and I have noticed Blacks BBQ in TX will put squares of tinfoil over those areas. Have you ever done this? In all seriousness this is legit, nice job brother!

[@FattysFeasts]

HAHAHA I gotta force my friends to eat my meat...Sounds even worse right? 😂 I should have done the foil cover honestly, but my mind was in other places at that time. Sometimes I'll forget one or two things, especially if I'm trying something new. Wasn't my best work, but that's what experimentation is all about right!?

[@spenzalii]

I've done hot and fast a few times. When I do, I like use an injection. Gives me a level of protection of drying out with the faster cook (and gives some added flavor to try and offset the lack of smoke it can take on being cooked faster)

[@FattysFeasts]

You know what...I totally thought about that after the fact. I constantly forget I have an injector 😂 With the lack of fat in this one, I definitely should have done that.

[@anthonystaggs6239]

My favorite method(i've tried most) is typical to low and slow and wrap when it stalls. Only real difference is I separate the point and flat at the stall and wrap each individually. This way, the flat, which usually cooks faster, is still tender and juicy at the end

[@FattysFeasts]

Interesting. I know some people that swear by separating them, but I try not to. I should try it at some point.

[@hamsandwichp5082]

Connecticut in da house!

[@FattysFeasts]

Hell yes!!!

[@pacman_17]

I always enjoy these BBQ experiment videos. While you were trimming the brisket, it looked very lean. The marbling in the point and flat looked like the meat came from the round. There is nothing you could have done to except low and slow to have a reasonable brisket. I recall another big youtuber mentioning Costco Choice briskets being lower quality now. USDA must be lowing their standards for Choice. So what he did was finish the brisket submerged in tallow (confit).

[@FattysFeasts]

I didn't notice how bad the flat actually was until I started editing this video and saw what you saw. They have been unacceptably terrible lately. I saw he posted that but haven't watched it yet. It really sucks that Costco rarely has prime anymore, at least in my area.

[@Markeeigenbau317]

Maybe you could test to smoke a Brisket at low temps on the Smoker for about 6 - 8 hours and then wrap it an put it in the oven over night. That way you should have the same result as low and slow on the smoker, but only half of the work and time to maintain a fire. Greetings from Germany.

[@FattysFeasts]

Hallo! I may try that, but for this particular experiment, I wanted to try doing it this way. I'll write that down for a future video! Not sure what the progress would be in that case with the low and slow temps.

[@chriswilliams793]

I made my first attempt at smoking a brisket today. Only 5 pounds, smoked at 250-300 for 7 1/2 hours. Been resting for 2 hours so far in my cooler.

[@FattysFeasts]

Nice!! Let me know how it turns out! Was it just the flat?

[@thelog86]

When i do hot n fast i do not trim the flat at all and i do fat side down on wsm. Offset i do fat side up.

[@FattysFeasts]

Good point. I probably shouldn't have even touched the fat cap.

[@ricsgarden7394]

Fatty's Feasts Ive watced about 50 brisket videos this week. Seeing all the experiments, the tatllow wraps and injections, rest in a cooler, rest in a warming oven. Pretty much everything. If I want it really fast. Before I even put it on a pit I wrap it in foil and heat it for 1 hour, Then unwrap and start the smoke. Nothing speeds up a cook more than this. I suspect you get less smoke this way but the brisket will be moist. I dont always do this but If I need it done fast I do. I started doing this with Ribs for about 30 minutes prior to putting them in the smoke because a lot of my rib cooks had bad bark and this worked to keep it from being chewy. So would you or have you ever wrapped before letting it get smoke? I think it would be a great experiment. You might have to do two at once to see the diffference but I think it would be interesting to see what you think.

[@FattysFeasts]

That's interesting...I'll add that to my list. Have you done that same concept when doing a brisket low and slow as well?

[@ricsgarden7394]

@@FattysFeasts I honestly dont know If I have ever done a brisket low and slow. Im a 9 hour brisket guy and I do it under 275. Im not sure why it takes everyone so long. Yes I have done brisket with a 1 hour wrap prior to a normal cook, Understand. Im not buying 100 dollar brisket so I do what I can to get it tender Ive never done a 5 hour brisket but I have done pork butts in that time, wrapping slightly over and hour in foil with liquid. (Apple cider vinegar and water)

[@FattysFeasts]

@@ricsgarden7394 What smoker do you use and what are your typical brisket weights?

[@ricsgarden7394]

@@FattysFeasts I have an Oklahoma Joe and I also have a large pit I made from Concrete blocks. My Other channel Ric' BBQ that I just started I will show the concrete pit today. Its actually pretty sweet but rarely used. I use whatever brisket they have. Im just a backyard guy not being too particular.

[@ricsbbq9999]

@@FattysFeasts This is my other channel. I am going to smoke some sausage today I made yesterday. I will show the concrete pit if you happen to check the channel.

[@dennisschickling2249]

Nice Video. Hope that you have a GREAT 4th of July. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@FattysFeasts]

Thanks man! Hope you did as well!

[@igotJesus88]

I think you would have been fine with fat up. You removed the baffle so now it cooks top down. That’s why the meat side was tough. This is not the first time I have heard Cosco briskets being bad on quality lately.

[@FattysFeasts]

It's tough...You make a good point. I literally stood there debating what I was gonna do for like 10 min. With the stuff I've had go wrong at higher temps, I just didn't want to take the chance. Once I get a patriot pit, I will definitely be doing fat side up. As far as the Costco briskets go, YES they have been extremely terrible quality lately. The last two choice briskets I've done have had fat content similar to selects. I think I'm going to steer away from buying choice from them going forward.

[@courtneydowdell6196]

Are you going to purchase a more expensive smoker like the Patriot, the one you advertised?

[@FattysFeasts]

I can't give away too much, but let's say there will be something coming soon...

[@tennisguru18]

Fatty making a brisket is back!

[@FattysFeasts]

You know it!!

[@BuddyKnowsit]

Stonington CT here

[@FattysFeasts]

Hey there! I'm about an hour from you in Ellington.

[@BuddyKnowsit]

@@FattysFeasts it would be cool to get together someday and make some good food. My channel is very new, only a few videos and I’m very new and still a little selfconscious

[@FattysFeasts]

I'd definitely be interested once my schedule calms down a bit!

[@thesmokingunnthomasestevan7155]

Never was a fan of hot and fast brisket… all of ‘em I did sucked and same with my buddies, same results. Low and slow ftw!

[@FattysFeasts]

Glad to hear someone else thinks this. I don't think I'll be trying it again any time soon.

[@thesmokingunnthomasestevan7155]

@@FattysFeasts haha yup! I totally agree I won’t be smokin any briskets hot and fast any time soon, especially with the prices on meat these days haha 😂

[@jaylancaster5419]

Def undercooked. H&F is cooked to higher temps (if you're a temp guy). But dry & tough is undercooked 9 out of 10 times.

[@FattysFeasts]

I'm not sure if it was undercooked, but there was definitely a major lack of fat in the flat. Not sure if you saw it when I did the length cut in the beginning.

[@jimshackelfordWv]

Nice to see a new video out. How’s the new job going ? And shame to see that 94 patriot pitt gone now lol

[@FattysFeasts]

It's going well! A lot of travel, but it's what I want to do rather than sitting in an office for 12 hours a day! There is something in the works, so we shouldn't be without one too much longer...

[@CoolJay77]

Hot and fast choice grade brisket can be tricky to cook. If you don't mind constructive criticism, I can play an arm chair general. 5 hours to wrap is too long, closer to 3 hours would work better in order to prevent burning and drying out the thinner and leaner sections. Sprinkle the rub as evenly as possible for the purpose of building the bark quick and even. I see too many sharp edges that burned. You need to create nicely rounded edges instead. Spritz every 30 minutes, after the first hour. I would cook the first unwrapped phase closer to 300F rather than at 350F. Your bark ought to be set within 3 to 3 1/2 hours. Rotate as needed, such as you have done. Once wrapped in foil, you can bump the temperature to 350F, as the foil protects the meat from drying. Your flat lost the intermuscular fat and reached high temperature before enough of the connective tissues turned gelatinous. Which is why the flat is both dry and had too much of a tug. Since you got limited marbling, do not give it any rest, just like they do at Snow's BBQ. You want to eat it while the limited mount of inner fat is hot and juicy. In summary, just wrapping within 3 to 3 1/2 hours would have made a world of difference.

[@FattysFeasts]

Always open to tips as long as they aren't "YOU SUCK DELETE YOUR CHANNEL!" 😂😂 But I appreciate that. This was my first time doing it this way and basically what I thought would happen, did. The rub wasn't too uneven in my opinion. I want to try to cook it fat side up on a better smoker. I'm also wondering how much of a difference a prime would have made, unlike this thing that was basically just meat in the flat. I'll keep the wrapping thing in mind for next time. Have you ever not wrapped a hot and fast? I was curious about that as well...

[@CoolJay77]

@@FattysFeasts I think prime brisket hot and fast would have worked just fine. No, I have never cooked hot and fast without wrapping. Just like you, I try to avoid hot and fast, but in the past I tried to pick the leanest and smallest choice brisket I could find, cooked it hot and fast in the manner I described, it turned out phenomenal. Might be worth experimenting with beef plate ribs, unwrapped hot and fast. They can withstand the heat abuse.

[@FattysFeasts]

@@CoolJay77 Interesting idea. I'll have to get some and throw them on!

[@Phloored]

Hot and fast id put it on a rack with water pan below fat up.

[@FattysFeasts]

My concern with that is the temps are hotter in the smoker the higher you go.