High Heat Brisket
- Thread starter JRAiona
- Start date
Dustin Dorsey
TVWBB Hall of Fame
Looks outstanding!
Clint
TVWBB Olympian
Here's a compilation of some of the masters techniques:
High Heat Brisket Method - A Compilation
I've only done HH that I remember but after reading Franklin BBQ & seeing his video I want to try low & slow for my next one.
http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/
Dustin Dorsey
TVWBB Hall of Fame
Franklin cooks on the border of what can be considered low and slow at 275. I'm a low and slow guy. My thinking is you have a better shot at getting the flat and point done at the same time at lower temp. I've heard arguments on both sides about fat rendering being better at higher temps. From my experience I got slightly better rendering at 275 than 230. But what's "better"? To me fat being gone is not ideal. Fat is flavor. I think there is a perfect amount of rendering. Also if you remove the point to make burnt ends getting them done at the same time is moot. Far better cooks than I do hot and fast.
MickHLR
TVWBB Fan
Looks great JR!! I bet that bad-boy was tasty! Thanks for sharing. I agree with Dustin above, and for years smoked brisket on a stick burner between at a mid-range temp of 275*-300*, mainly because that was the ideal temp that particular offset smoker wanted to run at...so, I let it. My brisket was always ready in 7-8 hours and always very tender, juicy, and had a great smoky taste...and I never had to worry about a stall, as it would just go right on through it. I thought I could smoke a pretty good brisket.
But, then I've always heard people talk about low and slow at 225*, and the stall, and all that. So, the first brisket I tried on my new WSM I wanted to try low and slow. So, I set my Auber temp controller at 230* and let her go all night. Of course, the Auber kept it right on 230*, and after 11 hours I was still in the stall at 165* internal temp. Finally, it finished up after 17 hours. And, it was good, but not as good as I was used to on the old stick burner. And, I could not have done a 17-hour smoke on anything but a WSM, as it was just set it and forget it with the Auber. So, I don't mind an all-nighter, as I just sleep through the night and don't worry about it. I'm just not used to cooking that long. And, I think I'm gonna do the next one on the WSM at 250* just to see what happens. If I'm still not satisfied, I'll kick it up to 275* and see what happens. I'm still a newbie on the WSM, but learning fast...and absolutely love this smoker. But, when I was testing mine on the initial burn-in, 325* was as high as it would go with everything wide open...and I'm fine with that, as I've never smoked anything above that temp anyway.
I used to also do beef ribs at 275*-300*, and they always turned out great, and were normally ready in about 6 hours. However, I tried some yesterday on the WSM at 250*. They took a couple hours longer than normal, but were just as good, if not better, than what I was used on the stick burner. The main thing for me and going from a stick burner to a WSM is convenience. The WSM is absolutely the easiest smoker I've ever used. And, I've used stick burners, offsets with charcoal, propane with wood chips, and even had an old electric smoker at one time. And, they all have their drawbacks, but I have yet to find anything negative about the WSM.
But, then I've always heard people talk about low and slow at 225*, and the stall, and all that. So, the first brisket I tried on my new WSM I wanted to try low and slow. So, I set my Auber temp controller at 230* and let her go all night. Of course, the Auber kept it right on 230*, and after 11 hours I was still in the stall at 165* internal temp. Finally, it finished up after 17 hours. And, it was good, but not as good as I was used to on the old stick burner. And, I could not have done a 17-hour smoke on anything but a WSM, as it was just set it and forget it with the Auber. So, I don't mind an all-nighter, as I just sleep through the night and don't worry about it. I'm just not used to cooking that long. And, I think I'm gonna do the next one on the WSM at 250* just to see what happens. If I'm still not satisfied, I'll kick it up to 275* and see what happens. I'm still a newbie on the WSM, but learning fast...and absolutely love this smoker. But, when I was testing mine on the initial burn-in, 325* was as high as it would go with everything wide open...and I'm fine with that, as I've never smoked anything above that temp anyway.
I used to also do beef ribs at 275*-300*, and they always turned out great, and were normally ready in about 6 hours. However, I tried some yesterday on the WSM at 250*. They took a couple hours longer than normal, but were just as good, if not better, than what I was used on the stick burner. The main thing for me and going from a stick burner to a WSM is convenience. The WSM is absolutely the easiest smoker I've ever used. And, I've used stick burners, offsets with charcoal, propane with wood chips, and even had an old electric smoker at one time. And, they all have their drawbacks, but I have yet to find anything negative about the WSM.