1st H&F Brisket, Am I OK?

dwfisk · 03-03-2013, 09:30 AM

Been reading what the brothers have been saying so I'm trying a hot & fast brisket cook in my reverse flow stick burner. Been cooking on the high side of 300*, about 310*-325*. 13 pound brisket has been in about 1 hour & 45 minutes and come up from 77* to 117*, 40* in the last 45 minutes. The probe is in the thick part of the point. For an old low and slow guy this is a little scary. Should I slow it down? Any thoughts or advice?

Vision · 03-03-2013, 09:34 AM

You're good if you usually temp in the point. For HnF you're a little low...it's usually 325-350.

dwfisk · 03-03-2013, 09:38 AM

I usually temp in the thick end? Is there a better way?

Bludawg · 03-03-2013, 09:43 AM

You really don't need a thermo. Wrap it in Butcher paper at the 4 hr mark and cook it to probe tender another hr to hr&half normally. The point is going to get done sooner than the flat concentrate on the flat either in temp or probing yo get the flat right the point will take care of it's self.

dwfisk · 03-03-2013, 09:47 AM

Thanks Bludawg, that is my plan, just using the temp as a security blanket. Just never done it this way before.

HeSmellsLikeSmoke · 03-03-2013, 10:00 AM

If you follow Bludawg's advice, this won't be your last H&F brisket.

dwfisk · 03-03-2013, 10:07 AM

Thanks Jim. Got my BP ready. Think I'll grab a beer and try to be patient.

03-03-2013, 09:30 AM	#1
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	1st H&F Brisket, Am I OK? Been reading what the brothers have been saying so I'm trying a hot & fast brisket cook in my reverse flow stick burner. Been cooking on the high side of 300, about 310-325. 13 pound brisket has been in about 1 hour & 45 minutes and come up from 77 to 117, 40 in the last 45 minutes. The probe is in the thick part of the point. For an old low and slow guy this is a little scary. Should I slow it down? Any thoughts or advice? __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-03-2013, 09:34 AM	#2
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	You're good if you usually temp in the point. For HnF you're a little low...it's usually 325-350. __________________ "It's all about the Hill Country brisket."
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03-03-2013, 09:38 AM	#3
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	I usually temp in the thick end? Is there a better way? __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-03-2013, 09:43 AM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	You really don't need a thermo. Wrap it in Butcher paper at the 4 hr mark and cook it to probe tender another hr to hr&half normally. The point is going to get done sooner than the flat concentrate on the flat either in temp or probing yo get the flat right the point will take care of it's self. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-03-2013, 09:47 AM	#5
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	Thanks Bludawg, that is my plan, just using the temp as a security blanket. Just never done it this way before. __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-03-2013, 10:00 AM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	If you follow Bludawg's advice, this won't be your last H&F brisket. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-03-2013, 10:07 AM	#7
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	Thanks Jim. Got my BP ready. Think I'll grab a beer and try to be patient. __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.