View Single Post
Old 05-22-2009, 09:56 AM   #6
jason
Full Fledged Farker
 
jason's Avatar
 
Join Date: 03-05-08
Location: Pensacola, FL
Default

Quote:
Originally Posted by Saiko
I am really interested in trying a "quick cook" packer brisket on the WSM, as described by kickass on his site: http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm
I think you mean this link: http://www.kickassbbq.com/quick_cook_brisket.htm

I just read about high temp briskets this week over on the virtualweberbullet.com site. This thread seems to have a lot of good info:

http://tvwbb.infopop.cc/eve/forums/a...6930045465/p/1

I was planning on doing an overnight low and slow brisket on my new WSM but I'm really intrigued about high temp briskets.

Quote:
Originally Posted by HeSmellsLikeSmoke
I just remove the water pan entirely to get high temps in the WSM. That gives plenty of clearance between the coals and the top grate. The fat drips into the coals just like a UDS and gives a different flavor to the smoke.
What's the cleanup like when doing this? It sounds messy or does all the fat dripping down burn off?
__________________
Jason

Large Big Green Egg
22" Weber Smokey Mountain Cooker
Brinkmann Smoke N Pit
jason is offline   Reply With Quote