First Brisket -- low and slow or HH method?


 
P

PaulWoodard

New member
Ive had great success with Ribs and two amazing pork butts for pulled pork, going to do brisket tomorrow. Any recos on Low and SLow vs High Heat methods? Ive read a bunch on here about both methods, trying to decide which one.
 
There's a lot of high heat fans on the forum. I tend towards low and slow 225 to 250. I've also gotten great results cooking at 275. I've cooked pork butts at 350 but never a brisket. I think for a first cook low and slow is best because you have a much larger window of getting the brisket at the perfect level of tenderness. I think hot and fast is probably better if you are planning on mainly eating the flat and cubing up the point for burnt ends. I like to carve my brisket Franklin style so I think low and slow or at least medium and slow is best at getting both parts done at the same time. Just my thoughts.
 
Welcome and I second Dustin’s comments, 225-275 is where things appear to settle in for my 18”WSM so, I have learned to accept that and work accordingly.
 
I won't recommend one method or the other. My personal preference is and always will be low and slow. I like my results and enjoy the hours spent enjoying my hobby. Good luck and welcome aboard Paul.
 
All of what Dustin said. There will be much less chance for chaos. One thing I will add: probe only the flat for tenderness. The point will probe tender WAY before the flat. Because it has much more fat, it won't overcook while the flat is getting tender, especially if you are going low and slow.

Jeff
 
Hi Paul. I am far from an expert and defer to others' feedback aside from stating that--according to my log--following the method described here by Chris (link below) resulted in the best brisket I've done to date. I've done high-heat briskets (on a Pit Barrel Cooker) and low heat briskets. Not many, but several. It seems I felt dissatisfied with one and it came from a HH smoke (which could have been attributed to other factors) but aside from that I do not recall being overly unhappy with any of them. I will also say that I have only purchased briskets from Kroger and Meijer to date. https://tvwbb.com/showthread.php?72045-Brisket-a-la-Franklin-BBQ&highlight=brisket

Good luck!
 
There ain’t no bad barbecue, some is just better!
Ok, that might be an over simplification, I have had somethat was pretty awful (professional “best” stuff kind of self promoted HOO RAW!) but, by and large, everything I’ve had from “people who care” has all been pretty good. My brother used to do the best brisket I’ve ever had! He’s changed to a pellet pooper based on age and health concerns and, I’ve not had a brisket from that yet.
There is a learning curve to be sure and you will only know when you “hit the sweet spot” when you actually get the feel for it. This site helps a lot! It has absolutely kept me from pulling out my last 14 hairs more than once by folks telling me to resist the urge to peek, don’t chase the 5 degree window, it will be done when it’s done, relax and either have a cup of coffee, or depending on the hour, an adult beverage!
Do not stop chasing excellence, the pursuit will be enjoyable!
 
I would flip a coin or pick whatever works (for you) for time.
Select ( no roll) or choice I like HH
Prime or Waygu I would go L&S.
Either way you choose, it's all good and welcome to the board!

Tim
 
So I decided to go low and slow, Ive been able to keep temps pretty good on the 18"WSM so I went with that. 12# Brisket untrimmed, after trimming I rubbed and set in fridge. Went on at 415 AM, off at 530 pm, rested till 630. Turned out great, absolutely delicious, great bark (a small piece may have "fallen" off when it came off). I had it at 195 when pulled, probably would pull off the heat a bit earlier next time. Thanks to all the advice, this place has been a gold mine of information!
 
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