MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-07-2010, 07:28 PM   #1
K-Barbecue
is one Smokin' Farker
 
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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
__________________
Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker
K-Barbecue is offline   Reply With Quote




Old 05-07-2010, 08:12 PM   #2
Glenn W
Knows what a fatty is.
 
Join Date: 05-03-10
Location: MS
Default

Is this your first cook on the WSM? When are you planning on doing this? If so shoot me an email!
__________________
LSG 20x42 Offset, YS640, Primo XL, 18.5 WSM, 22.5 Copper Kettle, Performer, Jumbo Joe
Glenn W is offline   Reply With Quote


Old 05-07-2010, 08:25 PM   #3
Frank Sacco
is One Chatty Farker
 
Frank Sacco's Avatar
 
Join Date: 10-21-07
Location: Patchogue, NY
Default

Here is a very detailed discussion on how to cook you high temp brisket. All your questions will be answered.
http://tvwbb.com/eve/forums/a/tpc/f/1780069052/m/4030020474?f=1780069052&s=98110183&r=4030020474&a= tpc&cdra=Y&m=4030020474
__________________
Current: FEC100, BGE Medium, WSM
Retired: Spicewine Med, Backwoods Party
Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C
Sponsors: Oakridge BBQ, Frontier Charcoal
NEBS MAFIA
Blazin' Buttz BBQ www.blazinbuttzbbq.com
Frank Sacco is offline   Reply With Quote


Old 05-07-2010, 08:32 PM   #4
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

Quote:
Originally Posted by K-Barbecue View Post
I'm planning on doing a brisket this weekend on my new WSM.
1. What temperature should I cook at for hot & fast ?
Few ways you can go on this. You can just shoot for 325 to 350 for the whole cook. You can go middle-ground and go for around 275 for the whole cook. Or you can do a combo low-n-slow / high heat to set the smoke ring (1 to 2 hours at 225, then ramp up to 325 to 350). Personally I've been doing 2 hours at 225 then ramping to 325-350. Next time I'm going to cut my 225 degree part of the smoke to only one hour and see if there is a difference.

Quote:
Originally Posted by K-Barbecue View Post
2. With the WSM, do I but water in the pan??
Totally up to you. Personally, I use sand. Others just foil the pan for high heat with no water. Others use water. If you use water give yourself more time to get the water up to temp, and be prepared to add more water.

Quote:
Originally Posted by K-Barbecue View Post
3. How long should a full brisket take with this method.
Depends on the weight of the packer and your temps. A full blown high heat at 325-350 on a mid-size packer can be done in 4-5 hours. A combo low/high heat with a big packer can take up to 10 hours.

Quote:
Originally Posted by K-Barbecue View Post
4. And lastly, is the flavor and tenderness as good as the old low and slow method?
I think so.

Here are a couple of posts I made on my high heat experiments on a WSM. Not because I'm an expert, but because they involve a WSM:
http://www.bbq-brethren.com/forum/sh...ad.php?t=66185

http://www.bbq-brethren.com/forum/sh...ad.php?t=76282
__________________
"Whose chopper is this?"
"It's Zed's."
"Who's Zed?"
"Zed's dead, baby. Zed's dead."
Saiko is offline   Reply With Quote


Old 05-07-2010, 09:36 PM   #5
K-Barbecue
is one Smokin' Farker
 
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
Default

Heh thanks guys. Lots of great information and methods. I'll sort it all out and try something in the morning.
__________________
Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker
K-Barbecue is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot & Fast Brisket eddieh70301 Q-talk 20 06-29-2011 07:56 PM
Brisket - Hot & Fast Boshizzle Q-talk 50 10-15-2010 09:35 PM
Hot & Fast Brisket I am Confused*** Again Midnight Smoke Q-talk 55 01-02-2010 12:58 AM
Hot & Fast Brisket on the BGE thillin Q-talk 4 12-20-2009 10:13 AM
First hot & fast brisket (pron) Cigarbque Q-talk 2 07-04-2009 10:12 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:17 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts