16 hours in only at 178 degrees brisket

[Joe V in TX]

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, how should I setup my WSM 18 to target 275°? I imagine it would be different than for 225°? Start out with more lit charcoal??

 

[David-B]

I start off with about 1/4 full lit charcoal in the regular size weber chimney starter and dump it on a full charcoal ring of unlit....leave all vents wide open and catch the temp about 5- 10 degrees before it hits 275, for me this means i back all lower vents off by about 30% and then keep an eye on any fluctuations . NO water in the pan and now I always wrap at 170 and cook till 200-205 to get the bark that I like, I let the temp go a bit higher once it's wrapped to speed up the process ... generally 7-8 hour briskets for me

 

[Joe V in TX]

Thanks DavidMichael!