High Heat Brisket question


 
RJ Banks

RJ Banks

TVWBB All-Star
Looking for others opinions. I decided to try the high heat method for a brisket today. Purchase weight was 14 pounds and just over 12 after trimming. I put it on the smoker just after 07:30 am with temp going between 350 to 375. About 09:15 the probe was showing it was at 163. Pulled and wrapped in foil with a small amount of liquid.

By 10:30 the temp was showing 200. Probed around and still felt a little firm. By 10:45 it was at 207 and really tender. I now have 3.5 hours until the cookout we are going to so I wrapped in towels and placed in a cooler.

Everything I have read shows it should have taken between 5 and 6 hours pretty much. I'm just wondering has anyone else had one cook in just over 3 hours and how was it if so?

Will post pic after I cut it later.
 
All of mine have been in the 5 to 6 hour range.

But if it was probing tender, should be okay. The time in the cooler will work some magic on it too.

Let us know how it turns out. I bet it will be good.
 
I hope you are right lol. I mean I know bbq's done when it's done but I am just so confused by this one.
 
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I did this 7.27LBS Flat today on the 22 inch WSM @ cooking around 250* and within the first hour the brisket was 160*, it finally stalled around 176* for about 3 hours and then did a slow climb to 205* for a total cook time of a little over 6 hours but I was really surprised how quick it shot up to the 175* range
 
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That does seem way fast. I'd be wondering if my probe therm was accurate. Curious to know how it ate yesterday.
 
RJ Banks said:
Looking for others opinions. I decided to try the high heat method for a brisket today. Purchase weight was 14 pounds and just over 12 after trimming. I put it on the smoker just after 07:30 am with temp going between 350 to 375. About 09:15 the probe was showing it was at 163. Pulled and wrapped in foil with a small amount of liquid.

By 10:30 the temp was showing 200. Probed around and still felt a little firm. By 10:45 it was at 207 and really tender. I now have 3.5 hours until the cookout we are going to so I wrapped in towels and placed in a cooler.

Everything I have read shows it should have taken between 5 and 6 hours pretty much. I'm just wondering has anyone else had one cook in just over 3 hours and how was it if so?

Will post pic after I cut it later.
Click to expand...

I’ve cooked lots of packers and most of the time the max cooking time is around 4.5-5 hours. I cook in the 325-350 range for most of the these cooks. I wrap when the color is right, usually between 2.5-3 hour mark.
 
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