High heat brisket works

[johnnyc7]

This may be sacrilegeous to some but 8ve tried two already and they came out very good. So good that cooking a 7lb flat in about 4.5 hours is good to go

 

[Jason TQ]

Both low and high works. Lots of high cook's here. I've done 400 and gotten packers done in 4hrs.

 

[landarc]

Scri...sacarei...ah heck, yeah, it works

 

[Happy Hapgood]

I'm a low and slow guy as you can fit in more cold beers and when the Wife checks you can look busy messin with vents and such and ask her to bring you another cold beer.

 

[pjtexas1]

yep. i don't miss those long overnight cooks. i have done 380 before. one day i will try hotter but brisket in 4 hours was awesome.

 

[Ribeye Republic]

Love cooking hot. My briskets and butts take about 4.5 to 5 hours.

 

[Doog]

I just like to let the offset ride where it wants and pace myself with liquid refreshment accordingly.
Both methods work...it's all about what you have time for.
Now if somebody would figure out how to cook a brisket on a Blackstone :razz:

 

[Doug Crann]

400? Hmmm....going to go with Bluedawgs K.I.S.S. on Christmas day. Have only cooked 4 or 5 briskets so far...and none were anything to brag about. Have done several Butts at 325*...we like them because of the softer bark...

 

[Doog]

400? Hmmm....going to go with Bluedawgs K.I.S.S. on Christmas day. Have only cooked 4 or 5 briskets so far...and none were anything to brag about. Have done several Butts at 325*...we like them because of the softer bark...

Good luck with this brisket! Don't over think it. :-D

 

[cheez59]

I'm a low and slow guy as you can fit in more cold beers and when the Wife checks you can look busy messin with vents and such and ask her to bring you another cold beer.

You and me are brothers from different mothers. :biggrin1:

 

[SmittyJonz]

:shock:

 

[Smoke on Badger Mountain]

I have both had hot and fast made by others and have done a couple myself. But I and low and slow guys all the way.

 

[krex1010]

How many of the high temp fellas here foil their brisket and butts? Does anyone cook 350-400 and not wrap at any point? Just curious, I try to avoid foil but am unsure if running that high requires foil for large cuts

 

[pjtexas1]

How many of the high temp fellas here foil their brisket and butts? Does anyone cook 350-400 and not wrap at any point? Just curious, I try to avoid foil but am unsure if running that high requires foil for large cuts

i cooked 8 briskets last weekend and towards the end i was running 350ish. i wrapped half in bp and half in foil. i foiled the ones that were running behind to help catch them up. the bark was better on the bp briskets. i always cook butts over 350 and always foil. at these temps the bark gets too dark for me so wrapping is required for the bark that i prefer and it speeds up the cook.

 

[Doug Crann]

How many of the high temp fellas here foil their brisket and butts? Does anyone cook 350-400 and not wrap at any point? Just curious, I try to avoid foil but am unsure if running that high requires foil for large cuts

Ever since turning the hat up on butts I haven't foiled. Neither one of likes a crusty bark...higher heat butts on an Egg have just about the perfect bark...

 

[Mattb82]

I have stayed in the 300ish range on briskets. Does the fat still render well when cooking at 350 and higher? My biggest challenge is staying up all night cooking low and slow and then having energy the next day for my 15 month old. If I can cook a nice 15lb prime packer in 5 hours I'm in

 

[Ribeye Republic]

How many of the high temp fellas here foil their brisket and butts? Does anyone cook 350-400 and not wrap at any point? Just curious, I try to avoid foil but am unsure if running that high requires foil for large cuts

I always foil. Usually when the IT is about 160.

 

[pjtexas1]

I have stayed in the 300ish range on briskets. Does the fat still render well when cooking at 350 and higher? My biggest challenge is staying up all night cooking low and slow and then having energy the next day for my 15 month old. If I can cook a nice 15lb prime packer in 5 hours I'm in

i have not had any issues with fat not rendering over 325 but i trim aggressively. i want to have a brisket that has bark all the way around that doesn't have so much fat that you have to tear it off and throw it away.

 

[Mattb82]

Thanks Paul. I'm going to give it a shot on my next one. I usually leave about 1/3 inch of fat on the cap and have been aggressively trimming the fat plug lately

 

[Doug Crann]

How about a minimally teimmed, high heat brisket?