MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-31-2018, 03:04 PM   #1
wahoowad
On the road to being a farker
 
wahoowad's Avatar
 
Join Date: 11-28-17
Location: Greene, VA
Default Faster, hotter, smaller brisket cook tips?

My half dozen brisket attempts have been the same approach: Costco-Prime/12 -14 pounds pre-trim weight/250-275 temp/12-15 hours/top rack WSM with some really good portions and some dry portions of the meat.

For the heck of it I want to try and bring my cook times down - 8 to 10 hours might be a game changer for me in terms of avoiding overnight cooks and timing for meal time. I see others mention cooking smaller briskets and/or fast-and-hot so this seems doable with good results, right?

For the price I can't beat Costco Prime - everything else seems a dumb move cost wise. Even though I'd love to see if Choice produces similar results, not gonna pay more when I can get the prime.

Am I going to have really good brisket doing the following:

- 300 - 325 on the WSM;
- 9 to 10 pound brisket pre-trimmed
- might experiment with wrapping for the first time since I expect a smaller brisket to be pretty thin in the flat.

Steer me...
wahoowad is offline   Reply With Quote




Old 01-31-2018, 03:07 PM   #2
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

Never cooked one that small or at that high temperature. A bunch of other tipe is the brisket doc linked in my signature. Give you something to do until the flood of good responses come in...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote


Old 01-31-2018, 03:10 PM   #3
daninnewjersey
Babbling Farker

 
daninnewjersey's Avatar
 
Join Date: 01-01-11
Location: Southern NJ...exit 36
Default

I regularly cook briskets at 300-325 As long as you keep half an eye on them the only thing that happens is you get a great brisket in way less time.
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Thanks from: --->
Old 01-31-2018, 04:04 PM   #4
KevinJ
somebody shut me the fark up.

 
KevinJ's Avatar
 
Join Date: 07-09-15
Location: Pensacola, FL
Default

Quote:
Originally Posted by daninnewjersey View Post
I regularly cook briskets at 300-325 As long as you keep half an eye on them the only thing that happens is you get a great brisket in way less time.
+1...
__________________
MAK 1 ⭐️ w/FlameZone
Gateway Drum Smoker 30G
Weber Performer w/Slow 'N Sear/Vortex
Weber Go-Anywhere

All American Moinkballer
KevinJ is online now   Reply With Quote


Old 01-31-2018, 04:14 PM   #5
Burnt at Both Endz
is Blowin Smoke!
 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

Well here is the steering...."it's done when it's done", simple as that!
Burnt at Both Endz is offline   Reply With Quote


Old 01-31-2018, 06:01 PM   #6
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Under 10 pounds is what I cook 90% if the time. I cook at 300. In my opinion you really should wrap. I wrap in bp with the fast cap up. The first part of the cook is fat cap down. The really skinny end of the flat is trimmed if because it just burns up. I cook that little piece next to the brisket as a snack.

Sent from my SM-G955U using Tapatalk
__________________
Paul (aka Texas Pete)
Mak 1 Star / SF 24x55 Straight Back / T&K GF /Abe's 48" Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart
Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr / Pellet Pro 440

The 2020 Texas BBQ Brethren Spring Bash Planning Post! (Link)
The 2020 Texas BBQ Brethren Spring Bash Sign up sheet (Link)
pjtexas1 is online now   Reply With Quote


Old 01-31-2018, 06:24 PM   #7
Kimo1
Full Fledged Farker
 
Join Date: 04-18-11
Location: Syracuse, NY
Default

Try Bludawgs method
http://www.bbq-brethren.com/forum/sh...2&postcount=67
Kimo1 is online now   Reply With Quote


Thanks from: --->
Old 01-31-2018, 08:51 PM   #8
pharp
is One Chatty Farker

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

I think you could get it done in 5-6 hours if you wrap. I like the results at those times/temps.
__________________
Humphrey's Whole Hog, Humphrey's Pint, Pit Barrel Cooker(X2), Pit Barrel Junior (X4), UDS (X2), 26' Competition Box Truck Beast, Thermapen MK4, Flame Boss 300
pharp is offline   Reply With Quote


Old 01-31-2018, 08:57 PM   #9
patrickd26
Full Fledged Farker

 
Join Date: 08-01-17
Location: Fremont, NE
Default

If I'm doing a smaller brisket, or just the flat, my method is to wrap after 4 hours or 160 (whichever comes first). It hasn't failed me yet! I'll even start my un-wrap part at 250 for 4 hours or 160, then wrap and ramp to 325. It all turns out good! Get a grate thermometer so that you know what your actual grate temp is if you use the 4 hours/160 rule.
patrickd26 is offline   Reply With Quote


Old 02-01-2018, 04:51 AM   #10
Pork Floyd
Knows what a fatty is.
 
Join Date: 01-08-17
Location: Buffalo NY
Default

I have cooked a ton of brisket on a Weber. If you cook your brisket on the lower rack right over the water you will be pleasantly surprised. If it ‘s too long and hangs over the edges of the grate, have the point side hang over, not the flat.

There is less direct heat there and therefore it dries out less.

Phil
Pork Floyd is offline   Reply With Quote


Old 02-01-2018, 08:54 AM   #11
SeanBBQ
Full Fledged Farker
 
SeanBBQ's Avatar
 
Join Date: 09-05-13
Location: St Charles, MO
Name/Nickname : Sean
Default

Before I got my Pint I had cooked 7# to 9# briskets on the Weber Performer.

Temps around 350 and put brisket over a water pan on one side with coals on the other. Let it go about 2 hours or so. Outside temps/Wind/Other will dictate but when IT hits around 175 - 180 I wrap. Then placed back on in same spot for another 1.5 - 2 hours until IT hits 203 - 205 (probe tender) then pull it. Let er rest until IT is around 140 - 145. Slice er up and eat.

Never failed me. Making a brisket in under 4 hours is awesome when you dont have the time to sit there for 12 + hours. Made probably 20 this way and works every time.
__________________
Yoder YS640s, Weber Performer, WeberQ, BS Pizza Oven, BS 28, Kamado Joe Jr.
SeanBBQ is offline   Reply With Quote


Old 02-01-2018, 09:47 AM   #12
wahoowad
On the road to being a farker
 
wahoowad's Avatar
 
Join Date: 11-28-17
Location: Greene, VA
Default

I have to say I am surprised to hear some of these responses regarding cook times (with and without meat temps). I always thought most folks did either:

~ 190+ done by probe checks

or

~ 195 - 203 temp (with/without probing)


Some of these cook times suggested by folks doesn't look like it will produce temps in the 190+ range given my (albeit limited) experience of how long it takes to come up to temp.

I guess it is encouraging me that brisket cooked to lower temp is still going to be good brisket. I guess I will have to try it and see. Just hard to imagine it will be probe tender if it isn't cooked for the longer times I have in my head.
wahoowad is offline   Reply With Quote


Old 02-01-2018, 09:54 AM   #13
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Quote:
Originally Posted by wahoowad View Post
I have to say I am surprised to hear some of these responses regarding cook times (with and without meat temps). I always thought most folks did either:

~ 190+ done by probe checks

or

~ 195 - 203 temp (with/without probing)


Some of these cook times suggested by folks doesn't look like it will produce temps in the 190+ range given my (albeit limited) experience of how long it takes to come up to temp.

I guess it is encouraging me that brisket cooked to lower temp is still going to be good brisket. I guess I will have to try it and see. Just hard to imagine it will be probe tender if it isn't cooked for the longer times I have in my head.
at 350+ you can cook a brisket in 4-5 hours. at 300 i find the small ones do not cook that much faster than a 15 pounder. at 300 it will take 6 hours or so and my finish temps if i can remember are usually over 205 and more likely 210. i have not had a brisket finish in the 190 range since i stopped cooking at 225.
__________________
Paul (aka Texas Pete)
Mak 1 Star / SF 24x55 Straight Back / T&K GF /Abe's 48" Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart
Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr / Pellet Pro 440

The 2020 Texas BBQ Brethren Spring Bash Planning Post! (Link)
The 2020 Texas BBQ Brethren Spring Bash Sign up sheet (Link)
pjtexas1 is online now   Reply With Quote


Thanks from: --->
Old 02-01-2018, 10:07 AM   #14
Burnt at Both Endz
is Blowin Smoke!
 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

Too add on to what Paul said, when cooking at higher temps, there will be no stall. The temps keep rising, so it will produce a much shorter cook time.
Burnt at Both Endz is offline   Reply With Quote


Thanks from:--->
Old 02-03-2018, 06:32 AM   #15
wahoowad
On the road to being a farker
 
wahoowad's Avatar
 
Join Date: 11-28-17
Location: Greene, VA
Default

Alrighty folks! Thanks for the guidance and courage to risk a brisket by trying something new. That's always been my hesitation - producing a bad brisket given the costs and time.

But gonna do it today. Heading early to Costco to pick up a Prime and get home to get it going. I'm hoping this can be done in 6 hours, not including a rest....
wahoowad is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts