First high-heat brisket


 
S

Stewart M.

TVWBB Member
Okay, I've had a cryovaced flat in the basement freezer since last summer, but now I'm about to attempt my first cook using the high-heat method.

I've got a Thermapen and a Polder probe at the ready for accuracy, but just so I know how to schedule my afternoon, anyone have any thoughts on approximately how long a 5-6 lb. flat might take to get up to 170? Seems like around two hours is common for a full packer.

I'll try to remember to grab the camera for pics.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've got a Thermapen and a Polder probe at the ready for accuracy, but just so I know how to schedule my afternoon, anyone have any thoughts on approximately how long a 5-6 lb. flat might take to get up to 170? Seems like around two hours is common for a full packer. </div></BLOCKQUOTE>

what's 170*? is that the temp your looking for before foiling?

I assume you know that you need to get it to tender. That's what takes time. A flat should get to 170* in two hours but will take around another 2 to get to tender.
 
Exactly: the general consensus on the high heat method is that you want to foil at 170 and then cook to tenderness, disregarding temps.
 
Good to know, but this brisket's got a pretty decent fat cap and is fairly thick.

I just closed one of the bottom vents -- lid temp was creeping towards 375, which is higher than I'd like to see it.

(Shawnee? Excellent. My favorite aunt and uncle have lived in Seminole most of my life.)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(Shawnee? Excellent. ... </div></BLOCKQUOTE>Well--I can't say I'm a big fan. (But not a huge fan of Okeechobee either!)
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Enjoy your cook.
 
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