Bandera Brisket Question

So I’m trying a “hot and fast” brisket for a second time on my Bandera. The first time was a failure. (Dry, terrible brisket.)
Today I’m trying again, but it’s 32 degrees outside. It’s shockingly difficult to keep high temperatures. I’ve gone through 4 splits in 1 1/2 hours just to keep the temperature at 260-275.
Is that normal? I guess I won’t be able to hit “hot and fast”. I started with a very full chimney of charcoal, and then added 2 splits. I’ve already added 2 more.

In the first hot & fast brisket I had temperature swings up to 400 degrees. (Oops.).
This time I’m not sure I’ll even be able to hit 300. I think that should be great for cooking a brisket. I’m just not sure “hot” or “fast” will be included in my hot & fast brisket cook....

Any suggestions? Any “don’t worry, this is perfectly normal, you’ll be fine”’s?


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LOL. And I closed the door, and now I’m spiking over 350 on the dial, and 305 on my probe. Man, I need to practice on this thing. I love it!! I just need to get good at it.


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Dgrudus said:

You are fine even at that temp. Xmas music and ‘holiday’ eggnog are acceptable at 10am - just enjoy the ride.

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It’s amazing to me how relaxing this is. After a long work week, I woke up early on a Saturday to get everything running, and I couldn’t be happier. I have a 14 pound brisket for just my girlfriend and me right now. I did this for no other reason than I felt like smoking something today. First snow of the year, smoking a brisket...life is good.


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Czarbecue said:

Man, my Bandera trailer has only been used for sausages and stuff I can smoke with pans underneath as I am still messing with it and don't want fat accumulating on where I need to weld. But I still like throwing splits into a firebox and watching the smoke come out of the stacks.

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I want to try sausages next. I got some casings and I have a pork shoulder to grind up, I just need to find some time to do it! (...I guess all day today while I’m tending the brisket fire would be an option...)


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Probably my best brisket I've made. I'd give it 7 1/2 out of 10.
I had a few spikes. I had to leave for an hour and a half (kid's basketball game) and it was down below 200. But in general I was right from 255 to 300. On by 8am, finished by 3:30pm.
Flavor was wonderful. Point was amazing. Flat was very good. (Obviously could be moister but it was quite good.). Proves I can do a same-day brisket instead of my normal kamado overnight brisket! I was extremely happy with the results.



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