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High temp brisket

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    High temp brisket

    It's really not high heat but high heat brisket is keeping the temp between 300-330.

    Anyone try it? I'm going to keep mine in the 250-300 range today but can't convince myself to go above 300.

    #2
    I have, wrapped in peach paper when it got a good bark. Turned out really good. Wrapped one too late once and it was BAD, dry and hard.

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      #3
      I’ve cooked them 300-375+ to speed them up. I’ve found the secret is to keep a water pan for steam in with them no matter what the temp is. Wet heat cooks faster, as it transfers the heat to the meat better. Also it keeps the outside from drying out and keeps it juicy! That being said if I had my choice 250-300 8+ hours

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        #4
        I always cook my brisket at 275-300. I don't have 20 hrs to cook. I separate the point and flat, leaving around 3/8" of fat. Kosher salt and coarse pepper rub. I smoke them for around 4-5 hrs or until an internal temp of 165. I wrap in foil or pink butcher paper and continue cooking until an internal temp of 205 in the flat. Then I cube up my point for burnt ends and sauce. Put them back on the pit until they are very tender. Never had any complaints about my brisket.

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          #5
          I think Glen has done it that way before.

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            #6
            Running mine between 250-300 as well. I’ll wrap it after 3hrs of smoke

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              #7
              The best brisket I have made was by mistake. The fire got super hot and I thought it was ruined. Give it a shot!

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                #8
                First 3 hours I keep it at 300-325, wrap and lower temp to 225 for the remainder of cook time.

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                  #9
                  I actually prefer it. You just gotta pay attention. 30 minutes to an hour too long at 225 and it’s not a big deal. 30 minutes too long running 350 can be major

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                    #10
                    I cook all mine at 350, even for comps.

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                      #11
                      The flat will have more moisture. You just can’t walk off and forget it. If you planning on taking a nap, going fishing, going to hang out I much prefer the chip smoker. Low and slow is hard to mess up in my opinion and you can be lazy about it

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                        #12
                        I usually run high heat on competion cooks, and it just depends on how lazy I feel at home when I cooking a brisket. Low and slow is pretty much fool proof, fast and hot you better. E paying attention.

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                          #13
                          Thanks everyone. Been holding between 275 and 300 for almost 4 hours. Brisket is at 185 so getting close. There was no stall today. Just powered right through it

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                            #14
                            185 you are there. Wrap in towel- put in hot ice chest- rest 2 hours.

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                              #15
                              Anything under 300° is still considered low and slow. Should be fine.

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