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Tbh, I was always scared to try a hot and fast brisket after years of low and slow.
Ran one at 325 for about 5 hours on my offset last weekend and the bark was unreal, plus it still passed the bend test. Anyone else get good results pushing the temp like that?
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lindamartin2d ago
Oh, I'm totally with you on that. I tried a hot and fast cook on my pellet grill last month, around 300 degrees, and was shocked at the bark. It really holds onto the moisture, doesn't it? I found wrapping it in butcher paper for the last hour made it perfect.
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zara_kelly271d ago
Yeah, that butcher paper wrap at the end is a total game changer for locking in the juices.
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