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shawnmcchesney12 11-11-2013 02:09 AM

brisket questions
 
Hello brethren I have a quick question for all you hi temp smokers. I normally do my brisket the low and slow route but would like to try a different route to see how the results differ. So my question is what temps should I try and achieve for a hot and fast method on the uds? I have a iq pitmaster controller on the uds and can achieve pretty hot and steady temps. I know the timing part I dont worry much about that its done when its done is my thinking just curious on pit temps. Thanks for any advice

frognot 11-11-2013 05:03 AM

I like to cook briskets HnF & try to keep my temp 275-325.

jbuntingsr 11-11-2013 05:09 AM

I do low and slow but there is a mess of people that cook hotter. I don't know if it matters it seems temps are all over the place. Probe tender seems the only consistent answer.

sliding_billy 11-11-2013 07:17 AM

275-325 for H&F. Depending on your cooker (how direct the heat is), you may need to wrap once the bark sets in to avoid crisping the edges too much. Probe tender is done, and be prepared for a longer resting period. Don't wrap/cooler during the rest/hold until the internal tempo drops to 150-160.

aawa 11-11-2013 07:42 AM

Quote:

Originally Posted by jbuntingsr (Post 2689164)
I do low and slow but there is a mess of people that cook hotter. I don't know if it matters it seems temps are all over the place. Probe tender seems the only consistent answer.

This right here is the correct answer for low and slow or hot and fast briskets.

When it probes tender it is done.

The only difference is with hot and fast is that it gets done faster. Also do not use rubs with lots of sugar if you are doing hot and fast. The sugar will burn. Also wrap the brisket once it gets the color you want.

DriverWild 11-11-2013 08:53 AM

Instead of foil give butcher paper a try.

SmittyJonz 11-11-2013 08:56 AM

300*- usually 6-7 hr cook plus 1-2 hr rest :grin:

Bludawg 11-11-2013 09:03 AM

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

shawnmcchesney12 11-11-2013 09:03 AM

Thanks for the answers guys im gonna give it a try around the 300 mark and see how she does.

shawnmcchesney12 11-11-2013 09:06 AM

Quote:

Originally Posted by Bludawg (Post 2689331)
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

Awesome thanks bludawg and thanks for the rub recipe as well always looking for new flavor profiles.


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