I would say that I have more success hot and fast vs low and slow.

Jun 22, 2015
9:58:08am

mottman

I don't know if it is the repeatable process, shorter time frame for things to go awry or what. The one thing I'm going to test is foil vs butcher paper.

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mottman

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Bio page: mottman
Joined: Jan 14, 2007
Last login: May 5, 2024
Total posts: 14,078 (1,108 FO)

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Messages

Author

Time

Smoked my first ever brisket yesterday.

jdub

6/22/15 8:43am

Did you wrap in paper or foil or nothing?

Stay Puft

6/22/15 8:44am

Nothing for the first 11 hours. We were planning to eat at 6

jdub

6/22/15 8:48am

I typically let my brisket rest at least an hour, many times 2

mottman

6/22/15 8:51am

I can see that it would be even better.

jdub

6/22/15 8:58am

For larger cuts of meat like brisket, the longer you let it rest the better

mottman

6/22/15 9:01am

Thanks for the tips, I appreciate it.

jdub

6/22/15 9:02am

anytime, srey is a big brisket guy too. He'd have some good tips

mottman

6/22/15 9:10am

Have you noticed a difference in flavor, texture, moisture, etc. doing it hot

bluebloodedcoug

6/22/15 9:44am

I would say that I have more success hot and fast vs low and slow.

mottman

6/22/15 9:58am

mine usually takes about 14-15 hours on the smoker, then rest for an hour. i

johnnycarson

6/22/15 8:55am

I got up really early. We couldn't eat until 6.

jdub

6/22/15 8:59am

you could probably start it the night before....they can rest for hours in a

johnnycarson

6/22/15 9:00am

I'll try that the next time.

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