Any advice/tips for a hot and fast brisket on WSM?

[jdefran]

Going to try a hot and fast brisket tomorrow on the WSM. I plan on cooking between 300-325, wrap in butcher paper around preferred color, let it ride till probe tender

At this point, can I separate the point for burnt ends or does the whole thing need to rest together?

Seems too simple. Am I missing anything? How long can you hold a brisket in a color or oven? Dinner is at 6, do you think starting at 10 is good?

 

[enasnidx]

Sounds about right for timing, maybe a little earlier to be safe. If you put towels in the cooler to take up the extra space, it will stay hot for more than a couple hours. Depending how big the brisket is and how much you trim it it could cook in 5 to 7 hours.

 

[jdefran]

She weighs 12.7 pounds and I would expect to trim that to 11 or so, seems like quite a bit of hard fat on there.

 

[snook806]

I would Have the fire ready at least an hour before. Smoke 4 hrs at that temp and around 2 hrs wrapped should get you to probe tender. Rest it till dinner time. Good luck.

 

[KevinJ]

You can seperate the point from the flat after you pull it if you want to make burnt ends. My preference is to seperate it and eat it as is, the point is the best part of the Brisket.

 

[Jason TQ]

Here's a 20lb'er I did in just under 6hrs. Pics and videos. 12lbs should get done in that time, but you can always start an hour early just to be safe. I'll rest in a cooler for 2-5hrs with no issue. Separating the point for me depends on how much you trim off and how much additional cooking you want on the burnt ends.

http://www.bbq-brethren.com/forum/showthread.php?t=223273

 

[mchar69]

Start earlier, finish sooner, hold longer.

 

[Gary Tomato]

Check out BlueDawgs hot 'n' fast method, you'll find it in the forum somewhere...

 

[jdefran]

Brisket turned out pretty good, my best one yet. I cooked this brisket to practice for a cook for a friends graduation party next weekend. Keeping temps around 325 took a little work but no biggie.

 

[KevinJ]

Looks good :thumb: