Help with first High Heat Brisket today


 
B

Brian M

New member
I'm cooking up my first brisket today on my 22.5 WSM. I've cooked ribs and butts with excellent results and I've been excited to do my first brisket. This is a 6lb brisket from Costco. Oh and this is by first time with High Heat....

I'm looking for a few tips when it comes to cooking one of this size. I'll use the minion method to light but how many pieces of charcoal should I use in the chimney?

How long should I expect a 6lb'er to take?

Any other tips I should know?

Thanks a lot guys!
 
I did my first hh brisket yesterday with great results. I did a 12 lb packer from walmart. I guess the best advice is that the foiling will produce artificially hi temps that can throw you off. Mine reached 209 when I pulled it off. Just wait for the brisket jiggle and remove when the probe slides in and out easily. I'd start checking at 195.

I'm a convert now. So great to get it done in 5-6 hours and not worry about getting the food on the table too late.
 
I have an 18.5 " bullet and start off with a nearly full weber chimney of lit over unlit.

My HH cooks generally take between 4 to 5 hours once on the smoker.

I foil the brisket at 2 to 2.5 hours or when the color looks right. I don't bother with temping at any time into the cook, and instead judge tender by feel.

The process is very consistent.

Best of luck.
 
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