1st H&F Brisket, Am I OK?

dwfisk · Mar 3, 2013

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 · Mar 3, 2013

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

dwfisk · Mar 3, 2013

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

Bludawg · Mar 3, 2013

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 · Mar 3, 2013

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

HeSmellsLikeSmoke · Mar 3, 2013

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

dwfisk · Mar 3, 2013

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

1st H&F Brisket, Am I OK?

dwfisk

Quintessential Chatty Farker

Vision

is Blowin Smoke!

dwfisk

Quintessential Chatty Farker

Bludawg

somebody shut me the fark up.

dwfisk

Quintessential Chatty Farker

HeSmellsLikeSmoke

somebody shut me the fark up.

dwfisk

Quintessential Chatty Farker

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