high heat

[Dan H.]

mind me asking a few q's of high heat briskits? particularly after reading the last posted section of them and particularly KK and Craig, and everyone or anyone of course. Apperantly leaving sugars out of rubs? and how to go about adding a bit, and when, if you are leaving them out. curious because last read a section where Lee M. used briskit rub from "Texas BBQ Rub" which I have and assumed there was quite an amount of sugar in (but I really like it, also). whats stopped me before was people saying "dry" and/or "dull", but honestly have no experience, i've always slow smoke/cooked. so lastley would you say a "key" to this would be as high as heat as possible to be more important, or a fat-base, baste or, foiling exactly on time 2 1/2 hours in or is it judged by lbs. when foiled, etc.?? It never bothered me before to much but the pictures come back looking excellent both of you, and everyones. I have just been intimidated cause briskit can be tricky sometimes. oh and is it highly recommended to paint something on the slices after its carved because of any particular reason im not aware of, ex: does it tend to have a dryer finish or lack something flavorwise? (i doubt both but was curiouse)
on edit: the best way to put whats in my head is:
briskit is a fav. of mine. I've had great luck with low/slow for the most part. turned out real nice, so basicly was wandering whats the differences in finished product when comparing the two. Or is it a consistancy thing.

 

[dsitterson]

The high heat only shortens the cooking time. You can get the same results low and slow just a longer cook time.

 

[Dan H.]

ok thats much easier to remember. thank you, i didn't realize the main purpose till now. have a good one.

 

[Brandon A]

Dan, I too am intrested in doing a high temp brisket. I have the same question about the use of sugar. I know Kevin will probably recommend using ancho and such chili's instead of peprika. But do you go sugarless for these high temp briskets? On the other hand, I really like long cooks

Nothing like having the smoker burnin through the night IMO, but the high temp method would be nice to know if you needed the shortened cook time.

Brandon

 

[Bill Spearman]

Dan, I think you are making this too hard.I do some briskets @ 250 and some@ 325. Just depends on how I feel and the time available. Primarily use Salt Lick rub and Tx BBQ rub. Both are tasty. Just did a brisket for my son who was home on military leave @ somewhere between 300 and 350 degrees. It was superb. I always foil in the 160 deg area. If you are attentive it is hard to foul it up.

 

[Rick Soliman]

I leave the sugar in the rub. It has not been a problem with the finished product. I love the high heat Brisket cooks.

 

[K Kruger]

Originally posted by dsitterson:
The high heat only shortens the cooking time. You can get the same results low and slow just a longer cook time.

Agreed. And a more consistent finish throughout the meat and from cook-to-cook, imo. Bark is much moister than with low/slowed briskets. You can cook it at the foiled stage till shy of done, unfoil, then return to the cooker to firm/dry the bark and finish. I am not especially picky with brisket bark (as I am with butt or ribs) so I don't do this but there are a few here that do.

I do not use sugar often with beef because, unless needed to balance something in the rub (in which case I use a little), I don't much care for sugar in beef rubs. Feel free to use it if you'd prefer. (I do have a beef rub or two posted that include sugar. Likely I was balancing coffee and/or cocoa, iirc.)

Correct, I am not a fan of paprika in Q rubs. The flavor vanishes. I prefer chilies with flavors that hold up: ancho, guajillo, Aleppo, cascabel, et al.

 

[K Kruger]

Originally posted by Rick Soliman:
I leave the sugar in the rub. It has not been a problem with the finished product. I love the high heat Brisket cooks.

And i believe you've done well a time or two in competitions with them, no?

 

[Lee Morris]

I'm a little confused. Is the concern with sugar and high heat that the sugar will burn?

I surely didn't notice anything burnt about my bark on the brisket I did Friday.

 

[Bryan S]

I use Texas BBQ rub on my high heaters with zero problems.

 

[K Kruger]

Originally posted by Lee Morris:
I'm a little confused. Is the concern with sugar and high heat that the sugar will burn?

I surely didn't notice anything burnt about my bark on the brisket I did Friday.

Not a concern for me--and it shouldn't be. Sugar doesn't burn till 350+. At 325 a non-issue; at 350 the meat's surface is cooler so...a non-issue. Foiled, you can go higher with no fear of burning.

For me, I'm just not a fan of sweet beef. Some in the rub for balance, if necessary (as noted), I'm okay with. Sweet rubs on beef I dislike but that is a personal preference--it has nothing to do at all with what the possibilities are for others.