this post was submitted on 25 Aug 2025
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No way in fuck is anyone cooking a brisket in under 6 hours without it being inedibly chewy.
Do you have a moment to discuss our lord and savior the pressure cooker?
A sous vide would get you there minus some of the smoke and all the crust . Far from ideal but certainly not impossible.
Sous vide is many things, but fast is not one of them.
Sous vide would definitely cook it faster while retaining moisture. 100% do-able in 6 hours.
Okay but cutthroat kitchen requires the contestants to finish the dish in 30 minutes.
A small flat could be done hot and fast on a smoker in 5 hours and you'll get crust and some delicious smoke. However, you won't get as much smoke as you would low and slow.
What an AI level response. Inaccurate but provided as fact. Username checks out!
Naw, your just shit in the kitchen I guess 🤣
Can’t even use the correct “you’re”. What a shit AI 🤣
Gotta love when folks resort to typos. Especially in this moment where you in your mind are engaging with bad spelling bot.
https://youtu.be/7fW16i40ZDQ
I shouldn't watch this stuff while I'm hungry
Fuck. I know right? I'm starving
Oh wow. That channel is excellent.
It's possible, but it comes out more like a pot roast in my opinion. The fastest brisket I've ever completed to satisfaction was 2 hours for I think an 8-10lb brisket at like 300 in a green egg. It wasn't planned, the fire just got away from me but it came out like 87% as good as a true low and low brisket.
I imagine he cooked only a small part of it in a pressure cooker it might work.
Pressure cookers (and their scary cousin the pressure fryer) are kitchen witchcraft.