MMMM.. BRISKET..
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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.


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Old 02-18-2015, 11:44 AM   #1
mrjoe
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Question 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..
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Old 02-18-2015, 11:46 AM   #2
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P.S. I am not illiterate, ... Typed from smart phone with cracked up screen...
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Old 02-18-2015, 01:41 PM   #3
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Sounds a little like my world's famous hot and slow method.
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Old 02-18-2015, 01:45 PM   #4
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Sounds a little like my world's famous hot and slow method.
What was the results in general? How would you compare against regular low and slow? Thanks
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Old 02-18-2015, 01:54 PM   #5
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Quote:
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What was the results in general? How would you compare against regular low and slow? Thanks
"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/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.
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Old 02-18-2015, 01:55 PM   #6
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P.s. Disregard I.found your original thread with the brisket
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Old 02-18-2015, 02:37 PM   #7
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Quote:
Originally Posted by smoke ninja View Post
"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/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.
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.

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.
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Old 02-18-2015, 06:25 PM   #8
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That just happens to me with bigger briskets, my basket runs out of steam towards the end. Brisket still turns out fine.
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Old 02-18-2015, 07:01 PM   #9
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Quote:
Originally Posted by mrjoe View Post
P.S. I am not illiterate, ... Typed from smart phone with cracked up screen...
u could have fooled me! lol
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Old 02-18-2015, 07:24 PM   #10
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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
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Old 02-18-2015, 08:17 PM   #11
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Thanks All for advice, worth a try especially in this weather
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