High Heat Brisket timing question


 
J

Jim Smithson

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I am smoking a 10lb brisket tomorrow using High Heat method.

I have a question on timing. We are gone from 10am to 1pm for church and I am concerned starting this brisket at 1pm (it would be at least 1:30pm given I have to start the coals etc) would not leave me enough time, especially if I rest it.

So, if I put it on the coals at 10am..minion method (not up to temp yet), am I pretty safe until 1-1:30pm before I have to foil it (175F?).

I use a stoker, so I can set the temp. Will it get to 175F if I set the WSM to 325F for 3 hrs?

thanks
 
Gonna try my hand at HH brisket for the 4th. Preparing for a brisket and rib dinner for 30 folks in July. Thanks for the timing info. I am assuming that you guys are cooking at about 325-350, correct? Also assuming that the timing isn't so dependent on weight of the meat as in low & slow. Timely thread for me.
 
I decided to start the WSM and Brisket prior to leaving this morning, so I set it to 290F and just got back, 3.5 hrs later, and the meat is at 165F. So, I am pushing the temp up to 340F and will foil at 175.

After foiling, I will check at 1.5 hrs for tenderness and then each 15 mins. I will crank up the temp to 360 once I foil also. (assuming the WSM will get that high)
 
Summary:

foiled at 175F. WSM wasnt climbing above 325F and even with the Stoker fan running and I tried opening the other bottom vents, it was fluctuate 315 to 325F. So I decided to foil at 175 meat temp and put in a roasting pan in the oven at 350.

I went 90 minutes, then tested for tenderness. I may have made a mistake here, as I poke on the edge of the flat, but from the top (not sideways, if that makes sense) and had resistance, so let it go another 20 mins. Repeat again, so 20 more mins.
Next time it was a bit more tender, but then I tried probing sideways and it went in very easily (like butter), so I removed it and put it in a cooler for 1 hr.

end result, the flat was drier than I like. The point (which I kept attached until slicing at the serving time) was great. Great smoke ring.

Disappointed in how dry it was. I am just not as successful with brisket as I am with ribs and shoulder. Unfortunately, the family isnt as much of a fan either.

Thanks for the help.
 
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