Smoked Brisket Hot and Fast on the Pit Boss Pellet Grill | Holy Smokes BBQ
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- Опубліковано 1 жов 2024
- Recently I did hot and fast beef ribs and a hot and fast pork butt, and they turned out great! In the final video of the hot and fast "trilogy," I'm trying the same method on a full packer brisket! Will it be done (and edible) in time for dinner? Watch and find out!
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Looks great, I always smoke my brikets with the fat side up. I have found that keeps my briskets more moist.
I’ve been doing this more lately. 350 for 2.5 hours roughly , wrap with a cup of braiding liquid and cook til 210. Rest how ever long you need. Turns out awesome.
Agree- it’s great in a pinch!
That was a great experiment Jon. An 18 pound full packer brisket in 5.5 hours….that’s pretty amazing. I’m sure the point will produce some great burnt ends! Maybe a longer resting time would have absorbed some more juice. Still looked really good! Cheers brother!
Yeah I thought about that. Probably could have rested another 1-2 hours. Thanks Jay!
What ratio is your water/apple cider vinegar spray? Thanks..
@@chuckandrews5339 usually 2:1 water to vinegar.