Hot n fast brisket

Tried my first hot n fast brisket yesterday. After a 5 hr rest in the cooler, it came out very tender.
I wanted no sugar this time, so it was seasoned with Sea salt, fresh blk pepper, garlic powder, and some cayenne pepper.
It rested on the counter 1 hr while getting the coals (half K and RO lump) ready and the WSM (no pan) came up to temp. I used 2 chunks of pecan and 1 hickory.
(I wanted to use the drum but it had water in it and I had no time to deal with it)

It cooked at 300-325*

I (and my wife) noticed a little off taste (same as we both did using rancher) so next time it's all lump, no K.

It was very tender, and I will become a lazy man using this method going forward (I used in my last butt as well)
The point is in the freezer for burnt ends next smoke.




At 1 hr flipped


Love the sizzle


At 195* and 4 hrs, Ready to foil and cooler


After 5 hrs coolered

We do these hot and quicks in cateing
But I find them short on flavor
Dont think I would use one at a contest