I did a high temp brisket on Saturday.
I didn't intend to, but in the morning we decided to have a brisket for dinner
I got the meat on by about 12:30pm or so with the clay saucer in the WSM stock water pan.
Minioned the start and left all vents 100% open letting the WSM go where it goes with temps.
The lid got up to about 310 while the grill measured up to 370.
About 3:30pm when the meat measured about 160, I wrapped and added liquid, with chopped onion and garlic.
About 6:00, I removed the meat when meat temps were between 175-185ish, mostly because we wanted to eat. After a short 20 minute rest we had it for dinner.
The total cook time was about 5.5 hours for a 12.25 lb pre trimmed packer.
The flat was a little dry but much better when dipped in the au jus mix of red wine, garlic, onion, etc. The dryness could have been attributed to the cut of meat or something I did/didn't do.
John
I didn't intend to, but in the morning we decided to have a brisket for dinner
I got the meat on by about 12:30pm or so with the clay saucer in the WSM stock water pan.
Minioned the start and left all vents 100% open letting the WSM go where it goes with temps.
The lid got up to about 310 while the grill measured up to 370.
About 3:30pm when the meat measured about 160, I wrapped and added liquid, with chopped onion and garlic.
About 6:00, I removed the meat when meat temps were between 175-185ish, mostly because we wanted to eat. After a short 20 minute rest we had it for dinner.
The total cook time was about 5.5 hours for a 12.25 lb pre trimmed packer.
The flat was a little dry but much better when dipped in the au jus mix of red wine, garlic, onion, etc. The dryness could have been attributed to the cut of meat or something I did/didn't do.
John