Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
02-18-2015, 11:44 AM | #1 |
On the road to being a farker
Join Date: 10-05-14
Location: Middle Village, Queens
|
Brisket High Heat Start
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..
|
|
02-18-2015, 01:41 PM | #3 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
|
Sounds a little like my world's famous hot and slow method.
__________________
Let's all just calm down and smoke a fatty |
|
02-18-2015, 01:45 PM | #4 |
On the road to being a farker
Join Date: 10-05-14
Location: Middle Village, Queens
|
|
|
02-18-2015, 01:54 PM | #5 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
|
Quote:
http://www.bbq-brethren.com/forum/sh...d.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.
__________________
Let's all just calm down and smoke a fatty |
|
|
02-18-2015, 01:55 PM | #6 |
On the road to being a farker
Join Date: 10-05-14
Location: Middle Village, Queens
|
P.s. Disregard I.found your original thread with the brisket
|
|
02-18-2015, 02:37 PM | #7 | |
Got Wood.
Join Date: 05-05-08
Location: Spring, Texas
|
Quote:
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. 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.
__________________
Pitmaker BBQ Vault - WSM, 22" - Weber Kettle, 22" - Orion Convection Cooker |
|
|
02-18-2015, 06:25 PM | #8 |
Full Fledged Farker
Join Date: 08-12-14
Location: Texas
|
That just happens to me with bigger briskets, my basket runs out of steam towards the end. Brisket still turns out fine.
|
|
02-18-2015, 07:01 PM | #9 |
is One Chatty Farker
Join Date: 03-09-14
Location: Edmond, OK
Name/Nickname : Josh
|
u could have fooled me! lol
__________________
Weber Summit Kamado LSG 60x30 Santa Maria Custom Wood Fired Grill/Rotissirie/Smoker built by DWFISK Camp Chef Flat Top Griddle, Ooni Pro 16 Multi-Fuel Pizza Oven |
|
02-18-2015, 07:24 PM | #10 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
|
Why slow it down after starting that hot . 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
http://www.bbq-brethren.com/forum/sh...d.php?t=204491
__________________
-Jason I didn't choose D-Canoe life.......... |
|
02-18-2015, 08:17 PM | #11 |
On the road to being a farker
Join Date: 10-05-14
Location: Middle Village, Queens
|
Thanks All for advice, worth a try especially in this weather
|
|
Tags |
brisket, high heat, Packer |
Thread Tools | |
|
|