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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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lindamartin1mo 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_kelly271mo ago
Yeah, that butcher paper wrap at the end is a total game changer for locking in the juices.
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lucaslee1mo ago
Totally agree, it's the best way to finish. That paper lets it breathe just enough so the bark doesn't get soggy like foil can. Tried both ways and paper always wins for me. Makes the whole cook way more reliable.
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