Brisket hot and fast

Smokestak Hot and Fast (+Others!)

Smokestak Hot and Fast (+Others!)

I haven’t cooked American style BBQ for ages but when I saw The Smokin Elk cook Brisket and Pulled Pork on “The Lockdown Show” using Smokstak specification meat from Warrens butchers and cooked Hot and Fast I knew I had to give it a try – Time for Smokestak Hot and Fast!

The Meat:

Warrens the butchers are running a page called “On the Pass” where they are selling meat which would normally go to their customers in the restaurant trade. The Cull Yaw was from there and this time I ordered a Brisket point and Pork Shoulder which would normally go to Smokestak – I can’t find the email from when I ordered so can’t see how much the brisket was. I think the pork was £18 though.

Here is the brisket:

Brisket hot and fast

Flipped over:

Brisket hot and fast

The pork:

Brisket hot and fast

The Prep:

A simple salt and pepper rub for the brisket. (I had trimmed it before applying this)

Brisket hot and fast

I had a pork rub in the cupboard from a previous cook so used this.

Brisket hot and fast

The Cook:

Kamado Joe Big Joe fired up to 300°F with some oak chunks in then meat on.

Brisket hot and fast

After 4 hours both were sitting at around 70°C internal temperature.

Brisket hot and fast

So it was time to wrap them!

Brisket hot and fast

After 2 1/2 hours both were at around 200°F internal so I took them off and put them in a cool box to rest for 3 hours.

Time to Serve:

Time to pull the pork

Brisket hot and fast

Bit of the rub added and mixed.

Brisket hot and fast

Brisket sliced, nice and soft

Brisket hot and fast

Time to Eat:

Plated up (well, on a board!) with some leftover slaw and two BBQ sauces I had in my fridge from previous cooks. I had also cooked some Hot Links.

Brisket hot and fast

Goodness me this was good. I haven’t cooked brisket or pulled pork for ages as I just can’t spare 16 to 18 hours to keep watch of it! Thanks to Elky for filming the hot and fast method as it makes things a lot easier, no 4am alarm clock required and you pretty much leave it to cook during the day.

SUMMARY:

The meat was outstanding quality and I was happy with how I had cooked it. Cracking platter of meat, I ate so much I had to cook a veg dish the next day as I had eaten too much meat!
 
Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Kamado Joe Big Joe
Cook Method: Charcoal
Charcoal: Globaltic
Smoking Wood: Oak
Cook temperature: 300°F
Cook time: 6 hours 30 minutes plus a 3 hour rest
Internal temperature: 200°F
Notes: I wouldn’t change much for this but will cook it again for sure.
 

Also cooked this week:

What else was cooking in the shack this week?

Dirty Doe Tacos:

Still working my way through the venison from Butchery at Bowhouse, with some fillet to use I saw a recipe for Dirty Doe Tacos which sounded awesome!

First up the various veg got cooked direct to char it.

Dirty doe taco

Then steamed so the outer layer could be removed easily

Dirty doe taco

Made a nice coleslaw to go with it

Dirty doe taco

The venison fillet

Dirty doe taco

Cooked direct

Dirty doe taco

Flipped

Dirty doe taco

Veg chopped to make a Salsa

Dirty doe taco

And served as dirty doe tacos

Dirty doe taco

This was great fun to cook and tasted fantastic, definitely recommend this one.

This recipe is from Hunter Gather Cook:
 

Steak and Chips:

Monday night steak night continued with some fillet steak from Martin’s Meats

fillet steak

Cooked on the Thuros T1 steak machine

fillet steak

Flipped

fillet steak

Rested

fillet steak

Sliced, nice and pink!

fillet steak

Roasted Cauliflower with Rose Harissa

After the brisket and pulled pork I needed a meal without meat! This dish from Zaika by Romy Gill was chosen.

roasted cauli

Very simple to prepare and cook but it was really tasty, I could have eaten more!

roasted cauli

This recipe is from Zaika by Romy Gill:
 

Detroit Pizza

Last but not least, another Detroit Pizza. I used the Ooni recipe for this one and a pan from Lloyds pans which are designed to be used at high temperatures.

detroit pizza

Fired up the Ooni Pro with Ash staves from Smokey Oak Barbecues.

detroit pizza

The dough went in foiled up to part bake. Someone on Twitter gave me good advice to heat the tin on top of the oven before putting it in to cook to brown the base more, this looks like it worked well!

detroit pizza

Cheese and pepperoni on and a quick cook uncovered.

detroit pizza

Sauce on top

detroit pizza

View from the side, my edge cheese was a bit burnt. I need to work on that!

detroit pizza

I do love Detroit style pizza, substantial eating and a great taste!

That’s it for this blog post, some great cooks and a good week of eating! Until next time.

The books used in these cooks and equipment I recommend can be seen in my Amazon Store:

amazon store

 

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