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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. |
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05-07-2010, 07:28 PM | #1 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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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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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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05-07-2010, 08:12 PM | #2 |
Knows what a fatty is.
Join Date: 05-03-10
Location: MS
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Is this your first cook on the WSM? When are you planning on doing this? If so shoot me an email!
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LSG 20x42 Offset, YS640, Primo XL, 18.5 WSM, 22.5 Copper Kettle, Performer, Jumbo Joe |
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05-07-2010, 08:25 PM | #3 |
is One Chatty Farker
Join Date: 10-21-07
Location: Patchogue, NY
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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
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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 |
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05-07-2010, 08:32 PM | #4 | ||
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
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. 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:
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
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-07-2010, 09:36 PM | #5 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Heh thanks guys. Lots of great information and methods. I'll sort it all out and try something in the morning.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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