High Heat Brisket Question

[JamesTX]

So, I am thinking about doing a high heat brisket this weekend and have a few question -

1) Is there a definitive thread on high heat brisket?
2) Are there any common mistakes I need to watch out for?
3) This cook is for guests - is there enough risk in a high heat cook that I should postpone it until I can practice a few times, or is it safe enough that I can jump right in?

Thanks.
James

 

[Scrooge Fan]

Google kickassbbq or go here: http://www.kickassbbq.com/quick_cook_brisket.htm
I think this guy the expert on quick cooking bbq and he has the awards to prove it.

 

[High Q]

1) Is there a definitive thread on high heat brisket?

If you do a search for "hot fast brisket" or "high heat brisket" you will find links to a number of threads. There isn't a definitive thread like the UDS thread but there are a number of high quality, step by step, example cooks. I did my first high heat cook this weekend and found the posts by JD McGee and Swamprb particularly enlightening. I did a high heat brisket this weekend and you are welcome to look at the results on this thread - http://www.bbq-brethren.com/forum/showthread.php?t=81255&referrerid=14004

Also do a search on the 'dirty dalmation'. You'll find several threads (including a link to a YouTube video) that will give you plenty of confidence. Barbefunkaramaque puts out some good looking Q using high heat and a very straight forward tri level rub (the dirty dalmation - so called because the last step is principally salt and pepper). Great resource.

2) Are there any common mistakes I need to watch out for?

In my mind, follow the fundamentals and you'll be fine. 1. Fire management is very important, 2. Pick good meat, 3. Know what 'done' feels like on a brisket, don't fall into the trap of managing on time and temperature alone.

3) This cook is for guests - is there enough risk in a high heat cook that I should postpone it until I can practice a few times, or is it safe enough that I can jump right in?

If you want to avoid risk, use the oven. No, seriously, do a search on this forum for the Night Train. Brisket 101 plus an adroit lesson in music anthropology. (here's a link - http://www.bbq-brethren.com/forum/showthread.php?t=57815&referrerid=14004http://www.bbq-brethren.com/forum/sh...+train+brisket ) Life is full of risks, if you are somewhat comfortable with the fundamentals as outlined above, I would go for it.

Speaking of foil there has been a lot of talk about foil and its reaction to salt and meat and possible memory loss due to the onset of Alzheimer disease - oh wait, that's another story.

Good luck, please let us know how it turns out.

 

[Dustaway]

here are some links to get your started


http://www.bbq-brethren.com/forum/showthread.php?t=80398&highlight=hot+fast+brisket

http://www.bbq-brethren.com/forum/showthread.php?t=80871&highlight=hot+%26amp%3B+fast+brisket

http://www.bbq-brethren.com/forum/showthread.php?t=78520&highlight=hot+fast+brisket

 

[lcbateman3]

3) This cook is for guests - is there enough risk in a high heat cook that I should postpone it until I can practice a few times, or is it safe enough that I can jump right in?

"People who don't take risks generally make about 2 big mistakes a year. People who do take risks generally make about 2 big mistakes a year " -- Peter Drucker

 

[JamesTX]

"People who don't take risks generally make about 2 big mistakes a year. People who do take risks generally make about 2 big mistakes a year " -- Peter Drucker

I like that.

 

[BRBBQ]

What kind of cooker are you using? Uds, electric, gasser ect!

 

[txschutte]

Donnie T (barbefunk) just told me to implement the higher heat, and still use many of the techniques I was using before. He said, and I paraphrase, that shortening the cook times leaves less risk of things going wrong. Just crank up the heat, man!