Hot and Fast Brisket! (Updated from April 2016) Whole briskets are cooked low and slow for 10+ hours. Here is how you can do a whole brisket in less than 6 hours. First, find a whole brisket. Not all stores will have a whole brisket so call the butcher ahead of time. Now a day’s top tier briskets can be ordered online and delivered to your house. Next, trim the fat off the brisket. There is a thick fat cap that should be trimmed, but you should leave a quarter inch of fat on the top of the brisket. The fat keeps the brisket from drying out. Aaron Franklin has videos online that will teach you how to trim the fat and slice a cooked brisket. Start the grill. I set-up a kettle charcoal grill for indirect grilling. I added soaked wood chips to charcoals. Cover the grill and watch for the smoke to start. You are looking for a light “blueish” smoke. Not a black dirty smoke. The black smoke means the chips are burning not smoking. The temperature of the grill should be about 400 degrees. Put the brisket on once the grill is smoking. Be prepared to replenish the charcoal and wood chips every hour or two. There is a phenomenon called the “stall” when cooking a brisket. The juices from the meat release and cool the brisket just as a person perspires. Don’t worry about the temp stalling. When the brisket reaches 165 degrees, wrap the brisket with unlined butcher’s paper. The butcher paper keeps the brisket from getting too smoky and keeps the meat juicy. Continue cooking until the temp reaches 205 on instant read thermometer. Total cooking time is about 4 hours, longer depending on the size of the brisket. Place the cooked brisket in an empty cooler for about an hour to rest. This allows all the juice to reabsorb into the meat. Generously season with kosher salt and freshly ground black pepper. Don’t use table salt. Leave the brisket out while you prepare the grill, so it is at room temperature. Don’t put a cold brisket on the grill.
Caribbean Spiced Chicken Wings (March 2017)
I made these wings for the Pats-Falcons Super Bowl…. what a game!
1. Place wings in a plastic bag or large container with top and cover with pineapple juice.
2. Let wings marinate for 4 hours.
3. Use your favorite Caribbean rub. I make my own. If you have any of the rub, I gave away at the clinic just add some cinnamon, clove and nutmeg and you have a Caribbean rub.
4. Remove wings from marinade about an hour prior to cooking. Dry wings. Apply spice rub and keep wings in fridge until ready to cook.
5. The wings can be done in the oven, on the grill, or even in a smoker. The original recipe (March 2017) has directions for the oven and grilling. I used a rotisserie basket to cook the wings. Place all the wings in the basket. You then slide the spit for the rotisserie through the basket. Turn on rotisserie and cover the grill. I used a charcoal grill. Cooking time is about 45-50 minutes. You will know the wings are done when the outside is crisp and when you cut into a wing the juice is clear. Chicken should be cooked to a temperature of 165-degree F. The easiest way to test temperature is with an instant-read thermometer. 6. While the wings cook, I spray them with additional pineapple juice. It keeps the wings from drying out. You can use a basting brush, but I find the spray bottle easier to use and require less time with the top off the grill. The spray bottle can be regardless of cooking method. 7. If you want to add another layer of flavor, make a Pineapple Rum glaze. (yes, it is the same glaze as the rotisserie ribs with the Rum added). See previous recipe. Drizzle glaze over wings or use as a dipping sauce. The glaze can be made on the stove or on the grill. I also make these wings in the barrel smoker, just like we did at the Nestor PT 5-year Anniversary Party. (see pic)
Remove the brisket from the cooler and remove the butcher paper. Slice the brisket across the grain. Feel free to make a meal with the brisket, but most people will be eating it right off the cutting board as you slice it. Enjoy!
PS. I cooked a “Hot and Fast” brisket at Barbecue University with Steven Raichlen May 2018. Our results our in his book “Brisket Chronicles” pg. 82.
8. I also grilled some sliced pineapple to go with the wings. The fresh grilled pineapple, the Caribbean-Spiced wings and a cocktail will make you feel like you are somewhere tropical. Enjoy!
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