Brisket High Heat

[Trevor McCall]

Today I tried the High Heat method of smoking Brisket it tastes great but turned out a little on the dry side. I followed the directions exactly the only think I can think is I did a half of a brisket instead of a whole one. I also kept the temp at 325 most of the time I couldn't get it higher even with the large door cracked any suggestions?

 

[Bob Mann]

This is how I did my HH brisky the last time. It was at 325F and came out great.
http://tvwbb.com/eve/forums/a/...771010936#7771010936

Bob

 

[Trevor McCall]

I will give this a try I really like your aluminum pan idea. I think I will try buying a whole brisket next time. Thanks tm

 

[ScottE]

Injecting helps when going high heat......

 

[Gary S]

325 is as high as you need to go. When or did you foil it?

 

[Trevor McCall]

I foiled it after 2 and a half hours. I have noticed other members foil a little sooner

 

[Gary S]

Time is not as important as internal temp. so if you're not cooking by internal temp I would consider making that adjustment before anything else. Some say foil at 150-155, I like 165-170 and then take it up to fork tender which can be 195-205 it all depends. If your bark gets soft in the foil put it back on for 20-30 minutes and let it stiffen up. No two cooks or briskets are the same.

 

[Gary S]

http://i1098.photobucket.com/albums/g371/Hydro312/IMG_0467-Copy.jpg[/img] ]

 

[Trevor McCall]

Thanks for the info