Brisket Cooked in 6 Hours?! | Swine & Bovine Barbecue
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- Опубліковано 1 жов 2024
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I appreciate your honesty. Most videos only show perfect cooks. It still looks really good for a home cook.
At least you were honest about over cooking it. It still looks good
Did you run your damper at all? I’d go 3/4 closed at least with such high temps. Should slow down your air and flames from coming into the cook chamber. Maybe barky logs for the first 2 hours to get more smoke flavor? I’d love to see a second video trying some adjustments! This is something I’d like to try as well!
I did use the damper quite a bit. It ranged from 1/4 closed to 3/4 closed. Keeping it at 3/4 the whole time and relying on the door for temp adjustments may do the trick. Appreciate the feedback and ideas!
Less time in oven, maybe
I’m thinking taking flat to 208-210 probably got the point higher then that. But for a 6 hour cook… not bad at all
I've done hot and fast beef ribs and pork butt. 5 hours on them using the drum smoker. The best cooks come when you're just relaxed.
You must have a special oven that can be set at 140f. Other ovens usually 170f for the lowest setting.
The one at my new house actually goes to 145 instead of 140. It’s a Kiitchenaid built in double oven. My old house went to 140. These two are the only ovens I’ve seen that go below 170.
Looks like a good cook , probably should have wrapped entire brisket in foil or butcher paper
I will probably give a full foil wrap a try next time I go hot and fast. Thanks for watching!
I dont think I would try to foil boat a hot and fast brisket. Just wrap it all the way and maybe add a little beef stock or tallow inside the wrap that should keep it from being too dry. Six hours is pretty quick though but you can make awesome brisket in 8.
Either way that brisket is good to go!
Appreciate it!
I once had a bad digital thermometer and was cooking much hotter than I though, about 300, ending up pulling at about 195 and did a over night hold in oven…came out good not over done, I did drop the temps when I realized which was several hours in… it did knock off about 4 hrs off the cook…so maybe try a higher temp to start off with and drop down for the last couple of hrs and see what happens…
Honest cook, thanks for sharing. I want to do a brisket on a chud box. I saw one of you vids on the chud
Very interesting cook. Thanks for painting outside the lines
Result is def not bad though and like you said, chopped beef. Hot and fast is a good plan b approach
Agreed!
Looks great Drew! I am definitely going to try jacking up my temps some after seeing how good those slices look. Great rendering. Plus, sleep is nice!
Appreciate it! The lean and in between slices were great! The point left a lot to be desired though.
@@swinebovinebarbecue wonder how we could protect it…maybe leaving the really thick fat cap on that area opposite the Mohawk and angling it a bit so it’s toward the heat. Probably would still need foil. Great experiment!
Next time try one on the Chud box over direct heat and compare to hot and fast one
Great cook and video as always!
That’s going to be the next brisket cook!