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Unread 06-18-2009, 02:38 PM   #1
GridironGriller
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Default Fast Cooking Brisket Questions

If I smoke my brisket around 325* - 350* and then follow my normal process (wrap at 165* and cooler around 195*) will I generally still get a juicy/tender brisket? Am I better off lowering the heat once it is wrapped to give the connective tissues more time to break down or will the time in the cooler take care of most of that? Should I bring it to 165* at a lower temp, then kick up the heat once it is wrapped?

What are thoughts here on a fast cook/high heat brisket? And do they work well for competition, too?

I'm planning to experiment with one this weekend.

Looking forward to yalls thoughts!
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Unread 06-18-2009, 03:07 PM   #2
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Do the whole cook at 325-350 and yes follow the normal foil at 165 then cook till tender and yes you will get a juicy and tender brisket in a lot shorter time that low and slow. I do all my briskets high heat and they turn out great! As far as competition I have never competed (but dream of it one day!) so I can't comment there. Give high heat a try and see how you like it.
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Unread 06-18-2009, 03:10 PM   #3
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Don't you scream past 180 too quick? I always thought it was important to stall around there to melt the collagen. Or does the stewing inside the foil counter it?
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Unread 06-18-2009, 03:18 PM   #4
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Quote:
Originally Posted by Skip View Post
Don't you scream past 180 too quick? I always thought it was important to stall around there to melt the collagen. Or does the stewing inside the foil counter it?
They still take me about 4.5 - 5hrs so its not like its super fast but I never really paid attention to the stall. Mine still come out super tender and juicy. I'll have to watch that next time.
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Unread 06-18-2009, 03:39 PM   #5
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My last 2 briskies have been hot 'n fast, and I'm sold on the idea. Not to say I'd never try another low 'n slow. Last time I did not foil mine until I took it off, and it was a little drier than I'd like. Foil as per what's been said on here already should produce a plum-larrapin' brisket.

Then you'll have to post pics, you know.
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Unread 06-18-2009, 04:05 PM   #6
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Here is my post (with pron) on my high heat brisket experiment. Has a couple of links to more info on high heat brisket also:
http://www.bbq-brethren.com/forum/sh...ad.php?t=62365
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Unread 06-18-2009, 04:16 PM   #7
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The faster you cook the brisket the higher the finishing temp needs to be. Whereas we used to pull briskets around 195 internal cooking low and slow, we now go to 205+ cooking them on the drums. Use the probe to check for tenderness. Foil as you normally do just know that you can jump 30 degrees in half an hour once foiled.
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Unread 06-18-2009, 05:36 PM   #8
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Yup, what Paul said!

Since i started vending, i'm cooking 12-15 lb packers on the drum at 300ish and finishing in about 8 hrs, juicy as can be without all the waiting!
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Unread 06-18-2009, 05:48 PM   #9
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Bubba, do you use more fuel on the drum with the high heat cook?
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Unread 06-18-2009, 05:49 PM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
Yup, what Paul said!

Since i started vending, i'm cooking 12-15 lb packers on the drum at 300ish and finishing in about 8 hrs, juicy as can be without all the waiting!
Hows your bark after foiling Bubba?
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Unread 06-18-2009, 05:52 PM   #11
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Quote:
Originally Posted by cardiac_cadet002 View Post
Hows your bark after foiling Bubba?
Not really going for a bark, just juicy tender brisket.
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Unread 06-18-2009, 06:09 PM   #12
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Anyone do hot n fast and not foil? Just gonna do it uncovered fat down on da drum
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Unread 06-18-2009, 06:42 PM   #13
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Quote:
Originally Posted by motley que View Post
Anyone do hot n fast and not foil? Just gonna do it uncovered fat down on da drum

I have but prefer to use the crutch. Depending on how hot your cooking, you may need to start the cook fat side up for 45 minutes to even the heat out. We've had a few where the bottom of the flat gets overcooked while the top is undercooked.
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Unread 06-18-2009, 06:45 PM   #14
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I wrap them after they hit 180-190. By then the bark is set pretty good. Foiling does damage the bark though.
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Unread 06-18-2009, 07:19 PM   #15
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Yah don't say?

Quote:
Originally Posted by Bbq Bubba View Post
Yup, what Paul said!

Since i started vending, i'm cooking 12-15 lb packers on the drum at 300ish and finishing in about 8 hrs, juicy as can be without all the waiting!
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