55I preface this with the wind chills have been absurd in the northeast last 2 weeks. Got a whole packer 14 pounds from RD. I have seen on this the boards high heat brisket. My question is, can I start smoking the first 1 to 1.5 at 350to 375 then finish.off low and slow, 250 to 255. Its not a completely original idea,I know LCs is Kansas tries this How long would this chop.off the cooking time? Anyone employs.this technique beforeShould I marinade or inject for insurance?. P.S Will be cooking on a 22.5 WSM using KO with a.legit wooden wind.screen..thanks..
- Joined
- Jan 3, 2014
- Location
- Detroit...
Sounds a little like my world's famous hot and slow method. :thumb:
What was the results in general? How would you compare against regular low and slow? Thanks
- Joined
- Jan 3, 2014
- Location
- Detroit...
"my" method I'm referring to is based on what I know of certain restaurants holding methods. Ever hear a place claim to cook a brisket for 20 hrs? Same place may tell you they cook at 325. The truth is its both. They get the meat close then holds at a lower temp Until serving. My logic is it gets extra time to render and a larger window of perfection then a strictly hot cook. Here is a link to a hot & slow cook I did recently on the kettle.
http://www.bbq-brethren.com/forum/showthread.php?t=203282
I'll add that I don't do it to save time but it gives a more predictable finish time as well as I can start a brisket at night, put it in the oven and get sleep and have it ready for lunch. plus I like the results.
FireboxBBQ
Got Wood.
- Joined
- May 5, 2008
- Location
- Spring...
I've done a similar technique to the one you linked to in your other thread.
I started in my 22" kettle and finished in the oven.
My technique is called Don't Really Know the Temp in the Kettle & Slow. :twitch:
I only had the factory thermo on my kettle for the longest, and after I got a digital I realized I had no idea what temps I had been cooking at... I know it was pretty hot though, and turned out some of my best brisket to date.
jbounds286
is Blowin Smoke!
P.S. I am not illiterate, ...Typed from smart phone with cracked up screen...
u could have fooled me! lol :biggrin1:
- Joined
- Jan 11, 2011
- Location
- Lawrence...
Why slow it down after starting that hot :-D. If I had other meat to put on I would back it down so there is one reason. But I did a brisket at 400-425 (even hit 450) and it took 4hrs and was awesome! Here is the thread with details :becky:
http://www.bbq-brethren.com/forum/showthread.php?t=204491
http://www.bbq-brethren.com/forum/showthread.php?t=204491
