Brian Johnson
TVWBB Pro
Wanting as ever to up my BBQ game I find myself perusing through the forum posts. I happened upon this thread with the following comment.
The few briskets I've cooked I've followed the age old advice of low & slow. Specifically, I followed the instructions from a Jim Minion recipe in "Weber's Charcoal Grilling: The Art of Cooking with Live Fire" cookbook aiming for a target pit temp between 225 and 250. I also tend not to wrap my brisket "just because." Obviously, this tends to lead to long cooks (my last cook was around 16 hours before I gave up and called it "good enough" at 195F internal temp).
So here's my question. How much of an impact on cook time does the higher target pit temp have? That is to say, I know I can shave off some time if I choose to wrap and cook at a higher temp. But if I only decide to change the target pit temp, will I shave off a few hours from the cook? Or will it be such a marginal difference that when compared to a 16+ hour cook it really doesn't make a significant difference?
I no longer cook at 225-250°F, I target 275°F for all low & slow cooking and it seems to avoid the situation Jay encountered. You push right through the stall, wrap with foil or butcher paper at 170°F, and take it across the finish line at 205°F. - Chris Allingham
The few briskets I've cooked I've followed the age old advice of low & slow. Specifically, I followed the instructions from a Jim Minion recipe in "Weber's Charcoal Grilling: The Art of Cooking with Live Fire" cookbook aiming for a target pit temp between 225 and 250. I also tend not to wrap my brisket "just because." Obviously, this tends to lead to long cooks (my last cook was around 16 hours before I gave up and called it "good enough" at 195F internal temp).
So here's my question. How much of an impact on cook time does the higher target pit temp have? That is to say, I know I can shave off some time if I choose to wrap and cook at a higher temp. But if I only decide to change the target pit temp, will I shave off a few hours from the cook? Or will it be such a marginal difference that when compared to a 16+ hour cook it really doesn't make a significant difference?