First successful HH brisket

[PeterD]

Today I finally achieved some success with a HH brisket. I got to R.D. at 1:00, home at 1:30, had the 18" WSM fired and ready by 2:00 and the 11 pounder oiled, rubbed and on the grate at 2:15. Went minion with a full chimney, about 3 or 4 chunks of apple and another 3 or 4 chunks of hickory. I decided to keep the temps between 330 and 350 at the grate. Because this cook was going to only need about 4-5 hours, I didn't bother with the Stoker. I needed to open the door a half-inch to goose the temps initially but it settled down soon afterwards and the door was closed back up after about 20 minutes. My door is mounted upside-down on long stainless steel screws for just such an option.

Roughly 2 hours in, the internal temp was between 165 and 170, so into the foil it went for almost exactly two more hours. Probe-tender after that, no muss no fuss. I put 'er back on the grate with the intention of firming up the bark, but the internal temp was over 205...and I didn't want to risk overcooking it. Small briskie, so I probably should have only given it 75-90 minutes in foil then finish over higher heat to re-set the barl. Oh well.

I let it rest in the faux Cambro for about 90 minutes, until the wife got home then sliced and served. We ate real good and I had enough left over for 8 vacuum packs of about 8oz each.

By far the best of the High Heaters I've ever done, but I still prefer L&S because the bark is pure perfection that way.

 

[John Consugar]

wow that looks very good. Im going to be doing my first one in a few weeks

 

[Bob Sample]

Nice brisket. I think the conveinance of the 4hr cook time overrides the bark issue

 

[ToddC-IN]

I think I've read here that the HH method can also limit the amount of smoke, but it looks to me like you got a great smoke ring. From what I've read, 6-8 wood chunks seems like a lot. Is it normal to really blast it with smoke during shorter cooking times using HH method?

Looks fantastic! Can't wait to try both methods on my WSM.

 

[Jason Plantenga]

I cook my briskets around 270 and get a decent bark. The point is my favorite and can be pulled like a shoulder roast, while the flat slices up really nice. Is the way I do it considered HH? I've always had a better brisket at 250-275 than at 225. Maybe I need a little more patience.

 

[ToddC-IN]

Go Boilers!

I'm certainly no expert on brisket, but I think the HH method is quite a bit higher than 250-275. Sounds like yours is somewhat intermediate. Just curious, do you foil?

 

[PeterD]

In my case I needed the short cook time. I prefer the thick, peppery bark and will default to L&S, but it's really good to know that very decent results are possible within just 4 hours.

 

[Chris in Louisiana]

Let's see a pic of that door hack.

 

[PeterD]

OK, I found the Access Door hack on the old site.

 

[Jon Des.]

Nice brisket. I think the conveinance of the 4hr cook time overrides the bark issue

Amen.

I cook my briskets around 270 and get a decent bark. The point is my favorite and can be pulled like a shoulder roast, while the flat slices up really nice. Is the way I do it considered HH? I've always had a better brisket at 250-275 than at 225. Maybe I need a little more patience.

I think that's a medium heat brisket cook.

 

[Brad Greer]

HH is the only way to go! Good looking hunk o meat!

 

[Paul H]

Todd, I've cooked "supposedly" HH at around 275. Couldn't get the smoker any hotter so I just let it run. Took a little longer but it is what it is. Finished fine.

Go Boilers!


I'm certainly no expert on brisket, but I think the HH method is quite a bit higher than 250-275. Sounds like yours is somewhat intermediate. Just curious, do you foil?