A Harrison
TVWBB Member
Past dozen briskets I have done have been great. Each one I have injected, cooked on top rack with water pan below and run at 225F.
It usually takes 10hrs to hit 160F internal temperature at which time I wrap with paper for 4hrs and usually have to then foil for 4hrs to finish and crank the temperate to 275F so that it finishes in time. We are talking I put on at 8pm and it finishes at 4pm with a panic.
Question: Has anyone had success at 250F or 275F at speeding up a cook under similar conditions (eg: water pan & injected) without drying it out?
If so on average how long did the cook take? I would love to be able to finish a brisket in less than 18hrs. Examples of cooks attached.
It usually takes 10hrs to hit 160F internal temperature at which time I wrap with paper for 4hrs and usually have to then foil for 4hrs to finish and crank the temperate to 275F so that it finishes in time. We are talking I put on at 8pm and it finishes at 4pm with a panic.
Question: Has anyone had success at 250F or 275F at speeding up a cook under similar conditions (eg: water pan & injected) without drying it out?
If so on average how long did the cook take? I would love to be able to finish a brisket in less than 18hrs. Examples of cooks attached.
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