The BBQ BRETHREN FORUMS. - View Single Post - Hot and fast or low and slow for a first brisket?

CtTradArcher · 09-16-2013, 01:04 PM

I was a low and slow guy before I found this site and read up on hot and fast. I have done two briskets using HnF since and they have come out really good.

In fact, I think the last one I did was my best ever. It was an 11 lb'er. Cooked it at 275 - 300. I wrapped in butcher paper at 180 and pulled when probe tender, which turned out to be 210. Total cook time was 6 hours and another hour to rest.

I do notice and others have pointed it out here, that both the stall and probe tender happen at a higher temps than low and slow. Not sure why that is, but good to be aware so you don't get anxious about the temps and pull it too soon.

09-16-2013, 01:04 PM	#9
CtTradArcher On the road to being a farker Join Date: 05-20-13 Location: West Cornwall, Ct	I was a low and slow guy before I found this site and read up on hot and fast. I have done two briskets using HnF since and they have come out really good. In fact, I think the last one I did was my best ever. It was an 11 lb'er. Cooked it at 275 - 300. I wrapped in butcher paper at 180 and pulled when probe tender, which turned out to be 210. Total cook time was 6 hours and another hour to rest. I do notice and others have pointed it out here, that both the stall and probe tender happen at a higher temps than low and slow. Not sure why that is, but good to be aware so you don't get anxious about the temps and pull it too soon. __________________ All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes.