Maintaining high temps on WSM - Quick Cook Brisket

[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_brisket.htm

What is the maximium temp you think I can maintain on the WSM? I've held 300 before, and that was with the sand mod. I'm wondering if I can maintain 350 to 375, and if I should just use an empty water pan or just a small amount of sand. Anybody else attempted a high temp quick cook on the WSM?
I love the idea of starting a brisket in the morning and eating it for dinner, and I'm a little paranoid about smoking overnight on a wooden deck.

Edit: Fixed link to correct link.

[DC]

I also like to do an occasional high heat brisket. I use an empty foiled water pan with lump charcoal. I also have modified the door so it can be installed upside down and held open for more airflow.

[augie]

I cooked a 10 pound flat in four hours on my WSM two weeks ago using the high heat method I read about on the Virtual Weber board.

Using a full ring of lump and an empty foiled water pan I was able to easily maintain 325 for the first two and a half hours, then bumped it up to 350 for the remainder of the cook. I didn't even have to open the bottom vents fully until the last 15 minutes or so - but it was a warm day and my WSM was getting full sun the whole time.

[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.

I cooked the Big Chop, ala Cooper's Old Time in Llano, Texas, this way a few weeks ago at 400 degrees and had no trouble maintaing the high temperature, although it was for a much shorter time than you will need for brisket or butts.

http://www.bbq-brethren.com/forum/sh...light=big+chop

I would figure on having to add more lit coals at least once.

[timzcardz]

I can do 350 on the WSM with no problem.

As follows:
empty water pan
charcoal and a few chunks of wood
3/4 chimney to start
bottom vents fully open
offset the top VERY slightly if needed (has the effect of increasing the top venting)

[jason]

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.

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?

[HeSmellsLikeSmoke]

Originally Posted by jason

What's the cleanup like when doing this? It sounds messy or does all the fat dripping down burn off?

Most of the fat burns up, some gets outside the charcoal ring and needs to be cleaned up afterwards, similar to the UDS. I suppose that an overcrowded smoker could present a problem.

[Saiko]

Originally Posted by jason

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

Wow, that is a GREAT thread, exactly what I was looking for. Almost an epic like UDS thread, but not quite.

[swamprb]

HiHeat Briskets are all I'm doing now. I've got lava rocks or ceramic briqs in my w/pans topped with pizza stones. I fire up the WSM with a torch and leave all the vents open and door propped open until the temps shoot up and close the door. The last packer I cooked at the Dave Klose class my WSM shot up to 425*! I foil at 2 hours and they are tender done in 3.5- 4 hours. I used to fear briskets until I started this method, flats or packers it rocks!


Choice Flat with Bovine Bold





You can even throw them on while the WSM is getting up to your target temp and let them soak up some of that low smoke.

[Saiko]

OK, I read through the nine page thread at http://tvwbb.infopop.cc/eve/forums/a...6930045465/p/9
and these are the general tips on high temp briskets smokes on the WSM:

1)When foiling the water pan, keep some space between the pan and the foil, this will help keep the drippings from burning.

2)Don't assemble the smoker right away, let the charcoal get some air and get ignited.

3)Lets temps rise to 325, may have to prop access door. Hold at smoker 325 until brisket temp of 160.

4)Foil at 160 and let smoker temps rise to 350 to 375 until brisket is done.

5)Total cook time is about 4-5 hours.

I like kickass's idea of pulling the foil at some point to let the bark crisp up some, so I will probably try that. Going to swing by walmart superstore tonight and hopefully they will have a packer and I can give this a try this weekend.

[swamprb]

Pay particular attention to Kevin K and Bryan S's tvwbb posts for HHB's-stay close to those instructions and it will be worry free and no disappointment.

[JD McGee]

Originally Posted by swamprb

Pay particular attention to Kevin K and Bryan S's tvwbb posts for HHB's-stay close to those instructions and it will be worry free and no disappointment.

Yup...what he said...BTW...I'm doing 4 HHB's this weekend as well...

[Saiko]

Picked up an 11 lb packer today, although it's select instead of choice. I'll give it a go on Monday and be sure to post some pics. My first ever packer, doh!

[jtphillips]

It doesn't look like you need anymore advice seeing that your question was answered about a million times, but if you haven't ever tried to quick cook a boston-butt I would highly encourage it. Kickass BBQ also has a recipe on their website for the details.