1st time high temp brisket-need tips


 

Michael C.

TVWBB Gold Member
Hi all,
I bought a 7.54 lb full packer brisket today, mostly it is all flat, very little point meat at the end. I have had very good success with midnight brisket, using the Brikmann pan. I never have done a high heat brisket before.

How does this method work? Do I foil the pan, instead of adding water? What temp do I run the WSM at? Do I foil the brisket at the usual 165F, and continue the smoke? I have Rancher's charcoal, and Pecan wood chunks for the wood.

We have a storm moving into the area on Sunday, so I would like to smoke this little guy on Saturday. The weather will be better on Saturday.

Thanks for your help.
 
Just the same as low & slow but for two things - no "thermal ballast (water, sand, flower pot bottom, etc) just a foiled pan, and OBVIOUSLY high temp - 325 - 350F

Still foil at about 165F
 
Michael... When I do fast track butts or briskets I always inject to give the meat more moisture. For briskets I take some beef broh and heat it in a pot and then add some garlic and some of my brisket rub du jour and let it steep for a while, cool and then strain out the chunks. Then i inject the brisket with as much of it as it will hold.

I also foil the brisket once the bark reaches the color that I want. I normally don't foil in the WSM but for high heat cooks I foil based on bark color.

Good luck!
 
Doing one today myself.

I foil after around 2.25 hours. I don't bother temping internals but probably would if only doing flats (I do packers in the 10.5-13.5-lb range). Right around 4 hours, maybe 15 min longer, 'done' is usually achieved. Dinner 30-40 min later.
 

 

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