I've been hearing alot about cooking with high heat. Some people even swear by it. Anybody out there use this method of cooking? If so, how high is high? Is time a factor or do you pull it when the meat thermometer says so? I'm sure it cuts down on cooking time. Thanks for any advice
It's become my method of choice for the crappy "select" grade briskets I get here in Michigan. On my WSM, I put the cold meat on as soon as I start the fire, and ramp it up as quick as it will to around 300 - 325 degrees at the grate. When the meat temp hits about 170, I wrap in foil with about a quarter cup of liquid (broth, juice, beer, whatever) and back in the smoker.
Don't take its temperature! It's not sick! :idea:
After about 90 minutes, use the "probe" test for doneness, then at 30 minute intervals. When it feels like it's "almost" done, take it off the smoker and wrap in towels, then into the cooler, microwave, etc., to cut the heat loss. Let it rest like this for
at least two hours. Do to the residual heat, it will continue to cook for a while, then go into the "rest" mode that makes it so good!
Hope this gives you some ideas,
JimT