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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-11-2011, 10:41 AM   #1
drewcountry
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Default Brisket Hot and Fast?

So I'm Q'n for my staff at work and I figured that a brisket is the only way to go. I made a mistake about two years ago and let my smoker get hot while I was mowing the lawn. It was running about 350 for 2 hours (big yard) when I caught it. I checked the temp of the meat and it was done. To my shock it was really good. I have heard there is a better science to smoking hot and fast. Can anybody give me an idea of some times and degrees for this? I don't want to just try this by luck again. I am serving for lunch and I don't have the time to smoke for 18-22 hours. Any help from some Brethren?

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Unread 05-11-2011, 11:27 AM   #2
Midnight Smoke
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I have not done one that way, yet. But try going to the bottom of the page on the forum and do a Google search (searches within the Brethren Site) and type in "Hot and Fast Brisket"
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Unread 05-11-2011, 11:37 AM   #4
JD McGee
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Hot and fast is my preferred method...
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Unread 05-11-2011, 11:49 AM   #5
Cook
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I don't know enough to say that hot & fast is "better" science, but I do know that it produces brisket that is pretty darn good.

The last 1/2 packer I cooked (the flat end) was finished in 5-5.5 hours. I have no idea what the temperature was...I just cooked it where the pit was cruising (and it was pretty hot to the touch).

Beef can tend to shrink a bit more under high temps than low. So be aware of that.
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Unread 05-11-2011, 08:42 PM   #6
Captain P.J.
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I did a 12lb whole packer on my 22.5" wsm at 285-300* and it was done in about 8 hours. Best of luck!
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