High Heat Brisket?


 
J

Jody Condor

New member
I just finished preping the meat to smoke in the morning, the directions state to use your favorite rub so I used one with brown sugar. After getting everything done I now she where It states that sugar was removed from the rub in the directions to prevent burning at a high heat. Do I need to worry about this?
 
It states to cook for the first 2-2.5 hours then wrap at 170 internal temp. From everything that I have googled
It says that BS burns at 350 so I figure I'll keep it below that and just go with it. Sleep sounds alot better after a long day of fishing than staying up all night smoking.
 
Jody, I generally keep sugar out of my rub unless I use turbinado which has a higher burning point.
You can do your brisket by the clock if you like and not worry about the temps. Foil at 2 hrs and check for doneness just shy of 4 hrs. Works for me.

Mark
 
PROBLEM. Foiled at 170 degrees and temp sunk big time from 330-350 to 225 and I can't get it to move. One hour later still the same. I added more coal and 2 chunks, door upside down and handle fell off.
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Any suggestions I have company waiting on a good brisket. Cold beer will only hold them so long after apps are done.
 
Jody, if you're in foil and can't get temps up resort to oven and proceed as usual. After foil it's all heat and who cares how it is produced. As far as door handle falling off, that happened to me at a comp while cooking a HH brisket. That is why I addend additional vents. If you are opposed to the oven you, open the lid on the WSM.
I can't wait to hear the final result....

Mark
 
Oven is preheating just don't know the times now. 5 was suppose to be fork tenderness time and with one hour at 225 I think oven shoul be checked at 545??
 
Jody, why are you going to 500+ in the oven. I would stay with your original temp in foil on the WSM. Your meat has retained most of it's cooking temp even tho the WSM dropped. You have 2.5 hrs till 5pm. What time is service, remember to figure a hold time of at least 45 min under foil.
 
No, checked at 5:45 for temp. I pulled the brisket and when I check the temp to place it in the Oven it was at 185 so I let it rest and them cut. Everyone thought it was good but, it was really moist borderline chewy. Thank goodness for beer and loose pallets at least they thought it was good. It need some more work but I ca t figure out why the temps tanked. Wind did shift in me at about 20 so maybe that's what happened. The door hAndle on the other hand is toast, what a janky setup.
 
Jody, Mark is right. When my WSM poops out at the end I preheat the oven to 300 degrees and shove the brisket in foiled. Then I do the same as I would if it was on the smoker,check it every 45 minutes or so til it's tender. remember, internal meat temps are irrelevant once you foil. When the probe goes in like a hot knife through butter it's done. I actually try to take it out a little before that and let it finish off foiled and wrapped in a cooler.
 
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