Hot + Fast Brisket

Prep:

• Freezer for an hour, to cool the fat for trimming

• 15lb prime from costco, trimmed to ~12lbs night before

• trimmed, Lawry's season salt >> thin coat >> wait ten minutes

• S+P to cover

Cook

• started offset warm up at 6:20am with one chimney of charcoal. Couldve used two

• need a big fire to build coal bed early. I was close to too small for a while at the start.

• split sizes need to be "manageable", not too big. Avoid smoldering. New trick: put splits IN the smoker and they will dry out very quick for use in the fire.

• meat on at 7:20am.

• Added tallow and wrapped at 11:30a

• pulled when probe went in easy (temp'd at 202 in the flat). 12:20pm, 5 hours (quick)

Rest

• cracked the wrap for 30min to let flat come down to ~170deg

• rewrapped, added tallow

• warming oven for 4 hours

Results

• The Good: great flavor, great bark

• The Other than Good: flat was dry.

• Adjustments:

  • Start fat side down to protect the flat from direct heat.