high heat

Long time lurker and decided to take the plunge by posting. I usually do Brisket but a mentor of mine taught me this method with Ribs and it's been a great way to have BBQ when time is tight. And they're still insanely tender. Also, my wife does a good job taking me away from tactical stuff...

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...

For all you WSM users out there do you guys have success getting super moist brisket but super tender and collagen breakdown in the fibers at 300 smoking temp WITHOUT wrapping? http://www.youtube.com/watch?v=TD247K8KltY In this video Aaron Franklin @ the 1:20 mark and on talks about sensitive...

Does anyone else have experience cooking on a 22" WSM at high heat using the Stoker? I have been trying to run mine at 300* in competition, but even though I can usually get it up to temp, it never seems to stay there. It never fails that after about 1-2 hours the temps start to creep down...

With encouragement from my BIL and his wife, I asked my MIL if she would "allow" me to help her out by smoking a turkey for the huge Thanksgiving feast that she cooks every year. I was surprised when she said yes, as she can't stand any sort of BBQ, spices, or smoke. I did a trial run on...

Can anyone help a brother out? I put on a brisket flat (my first) on my drum this morning at 8:30am. Drum was running around 300-325* since I was going to try the high heat method. Well after about 2.5 hours the brisket had reached a temp of about 170* so I wrapped in a foil pan with some beef...

Burnig coals – very hot Make shift heat shield/baffle/diffuser – 10x10x0.25" mild steel plate Fire basket & diffuser in their native environment U-bakem biscuits – the natural enemy of burning coals Ritual of sacrifice It's a little warmer on the west side. (Photo taken facing...

Like some many others have posted in the past, I have tried doing brisket several times, and quite honestly have never been totally satisfied. But persistence paid off tonight!!! :razz: I started out with...an 8# brisket. I trimmed it on one side and prepared to inject it, with beef broth...

Been wanting to try a full packer brisket for a long time (they are hard to find in my neck of the woods), but never have liked the idea of losing my beauty sleep over a brisket. Now that more and more folks are doing high heat briskets, I figured it was time I gave it a try. Got all of my info...