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Unread 05-07-2010, 07:28 PM   #1
K-Barbecue
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Default Need help with first hot & fast brisket

I'm planning on doing a brisket this weekend on my new WSM. I've done many briskets before on the Traeger low and slow. I've been wanting to try a hot & fast brisket on a WSM. Could use some help please.

1. What temperature should I cook at for hot & fast ?
2. With the WSM, do I but water in the pan?
3. How long should a full brisket take with this method.
4. And lastly, is the flavor and tenderness as good as the old low and slow method?

Thanks,

Jim
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Jim
Micro stickburner Rec-Tec pellet smoker, Yoder YS1500 and Stumps Stretch on order, 14" Original 1880 WSM, and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex.
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