Efrem Pozzati
New member
Hello everybody,
I'm going to cook my first hot and fast brisket (point) and I need some suggestion.
I usually do low and slow for brisket, and it takes some times 16 hours.
Next week me and my team will have a BBQ competition (free recipe) with 7 hours timeframe, so we decided to try h&f brisket beacuse we are alost sure we'll be the only team doing that.
This sunday I'm arranging a test with a 10lb brisket point.
My plan is to cook in 6 hour (5.5 will be even better), to have at least 30 minute for the resting stage.
What temperature shuld I set the smokere? I'm thinking about 325-350 F. Is that a good temp (or to high/low for the timeframe)?
At 170F I'll go to foil the point and I'll target 195 (to let the temp increasing to 205 during the rest stage).
Do I need to use a complete waterpan? Can I use only half water? My concerns regards the time to reach 325F from scartch.
Any other suggestion?
Kind regards!
I'm going to cook my first hot and fast brisket (point) and I need some suggestion.
I usually do low and slow for brisket, and it takes some times 16 hours.
Next week me and my team will have a BBQ competition (free recipe) with 7 hours timeframe, so we decided to try h&f brisket beacuse we are alost sure we'll be the only team doing that.
This sunday I'm arranging a test with a 10lb brisket point.
My plan is to cook in 6 hour (5.5 will be even better), to have at least 30 minute for the resting stage.
What temperature shuld I set the smokere? I'm thinking about 325-350 F. Is that a good temp (or to high/low for the timeframe)?
At 170F I'll go to foil the point and I'll target 195 (to let the temp increasing to 205 during the rest stage).
Do I need to use a complete waterpan? Can I use only half water? My concerns regards the time to reach 325F from scartch.
Any other suggestion?
Kind regards!