High Heat Briskets


 
Slap Yo Daddy BBQ Classes

Tony C.

Tony C.

TVWBB Wizard
Hi Harry. first i want to say that it was great to see you using your WSMs on the Pitmasters show. my question is about brisket. many people here(me included) prefer cooking briskets on our WSMs high heat. i have found since going to this method my briskets are much more consistent. what method do you use with briskets for contests and is it the same method you use at home?
 
I cook my briskies at 250; foil at 150 degrees, and pull around 198-206 depending on the tenderness and the type I'm using (CAB, select, choice, Wagyu, etc.)
I don't really cook brisket at home as my kids have told me "NO MORE BBQ DAD!". Guess who had to eat all the BBQ I made while I was testing recipes!
 
thanks for sharing your method. i never foiled doing mine in the 230-250 range. that could be part of the reason i was having a hard time at those temps. i will give it a shot next time.
 
You must log in or register to reply here.

 

Back
Top