High Heat Brisket


 
E

E. Long

New member
I am having trouble finding the High Heat Brisket steps in the forum. From what I have read so far, this is a preferred method for quite a few people.
I have had my WSM for about a year. I have done chicken, ribs, and pork butt, but today is my first brisket. I want to try the High Heat Brisket. Can anyone send me the post with instructions?
I have started the smoker using the Minion Method and bought a small 6 # brisket. I trimmed some of the thick hard fat and it is rubbed and ready.

Thanks in advance!
 
Lots of HERE here and most questions seem to be answered.

BTW - Don't eat too much brisket or your local ambulance service may hit you with a surcharge
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Thanks Larry!

Been cooking around 325-350 for 2.5 hrs. Just wrapped in foil.

My neighbor smelled the smoke this morning and he is firing up his WSM that he got for Father's Day! My Brother-In-Law just got one too. Here is the best part, they bought them at different places here in KC and BOTH places told them to visit virtualweberbullet.com to get the best info.
 
i did my first high heat brisket of the year sat the 4th in my kettle. usually i do it at about 250-300 trying for 275. sat i did it around 300-350 with avg temp at 335. was almost 100 outside so hard to keep the temp down. normally it takes about 8-9 hours but sat it took 5.5 hours. was surprised by that. i also took the int temp to 200 instead of 192 or so and the probe test showed soft. so out it came, foiled, in a towel and into the cooler. two hours later we took it out for a taste. tasted ok as we only cut a small piece. a bit more salt than i liked. today sunday we cut part of it up and it was soft and tasted great. actually a bit to soft for me but wifey likes it so its a hit.
 
Couple of firsts today:
High Heat cook - six pork butts at about 5# each. One beef rump roast, at 11#. That was a lot of meat!
No water in the pan.
Two wsm bodies on the smoker.
300 degrees, meat on at 7 AM, foiled at noon, pulled and in the cooler at 3 PM.
Six fist-sized chunks of aged maple for smoke,

Consumed an entire bag of Kingston, was challenging to keep the temps up, but was 90% successful.

Pulled the pork at 3:30, adding dome carolina red.

Awesome. Absolutely terrific, a big hit with the guests. We never got to the beef, which is now in the freezer.

Oh, and with a keg of redhook on the deck, a Cohiba I brought back from the carribean, and a glass of Pinch after dinner.

'Twas an excellent time. Pix tomorrow.
 
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