High Heat Brisket Cook


 
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ELittle

New member
On Friday I'm going to attempt my first BBQ on the WSM. I'm doing an 8 pound flat using the high heat method. I've done maybe 20 briskets on my electric and the same thing happens every time, they dry out or taste/pull apart like stew meat.

I'm hoping this high heat method will give me some better results: tender meat and nice slices of brisket.

I'll update this thread as I cook tomorrow!
 
My only concern is, if this your first time using the WSM, you may have difficulties stablizing it at the target temp.

Don't be disappointed if the results don't come out great. Mr Brisky can be downright mean.
 
Personally, I'd try the WSM out the regular way to find out how she runs . Maybe a meatloaf which doesn't take that long. Just to get the feel of it. Then,follow the procedures listed on the forum for the high heat cook. Which ever way you do you'll definitely learn something about your unit
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The wsm will run hotter right out of the box, so I say go for the hi heat. You want hi heat, right?

It's harder to get over 300 after it's seasoned good. I need to leave the door upside down and cracked if I wanted to keep 300+ temps.
 
+1 on what Dave said. I always have to leave the door open part of the way for most of the cook. And you will use a considerable amout of coal in HH for 4-5 hrs. Be prepared to stoke her when she is getting low and before the temps drop. I have only done 2 HH briskeys and they both came out great. I followed Glen and Kevin's advice posted on this site. Didn't even put my 2nd Maverick probe in the meat. Good luck. Any questions along the way we are here to help if we can. And don't forget to document with pics, or we may say it didn't happen. Ha HA.

Mark
 
Thanks for the tips guys. I'm not expecting perfection yet. But I have the brisket rubbed and in the fridge and the smoker is ready to go, all I have to do is light it!

The best part for me about trying out briskets is I can eat my mistakes. Even if its a little dry it still makes a good sandwich the next day I think.
 
HH is a great way to start with a brisky. I've only done HH on the WSM and they have all been great. Just follow the guide and remember not to use water.
 
Im having no problems keeping the cooker at 345/350 degrees at all. The brisket is already up to 140 internal after less than 2 hours on the smoker. Ill post pics of it when i take it out to foil it!

edit to add: Make that 150 internal after 1 hour, heh, its going to be done kind of early.

edit to add again: wow, this thing is much different than an electric! things I have learned so far:
1. Taking the lid off really does stoke the fire and make it VERY HOT!
2. I melted my probes plug (haha)
3. I need bigger foil pans!
4. This is going to take a lot of practice.
5. How are you supposed to get meat off the bottom grill without melting your arms without removing the middle section of the smoker?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ELittle:



edit to add again: wow, this thing is much different than an electric! things I have learned so far:

5. How are you supposed to get meat off the bottom grill without melting your arms without removing the middle section of the smoker? </div></BLOCKQUOTE>

Very good question. Get 4 long threaded SS rods. Secure each end of the rod to the bottom and top grate. This way you can lift the top grate and the bottom grate will follow. If you are doing lrge meats on top and bottom you may want to remove top meat first.

Here's a picture:

http://www.virtualweberbullet....y_photos/3grates.jpg

Mark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ELittle:
Im having no problems keeping the cooker at 345/350 degrees at all. The brisket is already up to 140 internal after less than 2 hours on the smoker. Ill post pics of it when i take it out to foil it!

edit to add: Make that 150 internal after 1 hour, heh, its going to be done kind of early.

edit to add again: wow, this thing is much different than an electric! things I have learned so far:
1. Taking the lid off really does stoke the fire and make it VERY HOT!
2. I melted my probes plug (haha)
3. I need bigger foil pans!
4. This is going to take a lot of practice.
5. How are you supposed to get meat off the bottom grill without melting your arms without removing the middle section of the smoker? </div></BLOCKQUOTE>

I told you it would run hotter right out of the box! You wanted hi heat, though.
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Speaking of taking off the top, if you go the low-n-slow route with the water pan, you won't notice near as much in way of temp spikes. You'll have more time to kill, and it is a more relaxing way to cook. Think of it as your bbq therapy, but to each his own. Many here don't even drink beer.

As for meat on the bottom grate, I have some bbq gloves I got from bbq guru. They're not too bulky and I can pick up big hot cuts off the bottom rack, no problem. Of course if your cooker is 250 instead of 350, it's a little less intimidating. (In case you're wondering, I love the high heat for chicken.)

Hope it turns out!
Dave
 
I have a picture of the brisket I will upload later, but this was without a doubt the best brisket I've ever cooked. It was juicy, tender, flavorful and was done in a few hours compared to like 10 hours in my electric.

I'm really amazed it turned out so well! There was no smoke ring though which was kind of weird I thought. There was also a subtle charcoal flavor in the meat which was delicious, I think I ate about 2 pounds of it last night.

Thanks for all the tips guys!
 
FOr me the smoke ring is not as pronounced when I do the high heat method. I freeze my meat and put it on that way. Seems to help with the ring.
 
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