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High temp brisket question


 
L

Lee Morris

TVWBB Fan
I will be trying my first brisket flat this afternoon.

After a lot of research on this site, I have decided to go with the high temp method. People like K Kruger make it sound like there is no other option. Plus, I'm trying to squeeze in an afternoon cook...no time for an all day or overnight cook.

The only thing I am unclear about is starting temp. Should I pre-heat the WSM to 325 and then put the brisket on or should I do a Minion type start and put the meat on early and then bring temps up. Seems like the latter would take a while with such a high target temp, but if that is the way to go, let me know.

Once again, thanks for any help.
 
I start the minion method high heat at the same time that I prep the brisket. (I do very little trimming).

I use a mostly full chimney and start it on the unlit loaded ring. Once the chimney is lit and going fairly strong, I'll dump it over the unlit.

The key is not to assemble to cooker too quickly imo, so make sure you give the lit and unlit some exposure time first (anywhere from 5-15 minutes depending on the lump used).

Once you assemble, put the brisket and the lid on. I leave the door off (some may differ) until temps climb to about 400 (keep an eye on it though). When temps are high enough, I'll put the door on upside down and propped open about a half inch.

My wsm's will settle anywhere from low 300's to high 300's depending on the sun exposure. Occasionally you may have to play with the door during the cook.

The biggest key IMo is to get the brisket wrapped early enough (around 160 internal).

For simplicity, I use a disposable foil tray and wrap it fairly tight. The packers never fit all the way in the tray, so I just make it fit.

Some add a little fluid to the wrapping, but i don't bother.....seems like there is always a cup to two cups of drippings anyway.

The whole cook time is usually between 4-5 hours, with 4 being closer to norm if you get the heat right. I've probably done 40-50 packers this way, and the convenience is too good to pass up.
 
People like K Kruger make it sound like there is no other option.
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Nope. I've repeatedly said that though I prefer the high heat approach, there are certainly other options.

I Minion the start as well but I only use about twice the amount of coals for lit as I would if I were doing a low/slow, about 22-30, depending on ambient conditions.

I assemble immediately and do not leave the door off. I am looking for a climb to my target of 325/345 or so, a somewhat quick but not a rapid rise. When the temps are nearing the upper 200s I can usually tell by the speed of the rise if I will need to prop the door open. (I often do.)

I don't temp the brisket at all. I simply foil somewhere between 2:20 and 2:40 into the cook. I do not use any liquid addition either. I do leave some space (maybe 1/2 inch) around the sides of the brisket and a bit of head space above so there is room for the exuded liquid. After foiling I tend to cook 350-375.

Even with the Minion start, assembling quickly, and not bringing the temps down from a higher point, it is very rare for me to have a packer run over 4 hours by much more than 10 min. I always have a smokering, which I like.

So, even though craig and I both do high heat brisket cooks routinely, one can vary even high heat approaches, as you can see, and still turn out terrfic brisket.
 
K,

I wasn't trying to say that you were closed minded about brisket cooking. I just meant that your description of how easy your high heat method is makes it seem like there is no other way to do it.

Thanks for the info. Hope to have the brisket on the cooker in a little over an hour!
 
I wasn't trying to say that you were closed minded about brisket cooking. I just meant that your description of how easy your high heat method is makes it seem like there is no other way to do it.
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Gotcha.

Craig and I and a few others have been doing them high heat for some time. There are certainly other way to do them but speaking for myself (and, really, for craig, , if he doesn't mind, since he has made the same point many times), the reliability and the consistency in finish from cook-to-cook makes it feel--for us--like there really is no other way, even though we know that perhaps for others there is.
 
Brisket turned out amazing in my opinion!!

Did just as KK suggested. Cooked 2.5 hours at about 325 then foiled and cooked about 1.5 hours at 360-375. Was on the cooker for 4 hours and 7 minutes. Was very tender and had an outstanding flavor. I used Texas BBQ Rub Brisket Blend.

I tried to ignore the temps (as KK suggests as well) but was only partly successful. I did check the temps at the end of the 2.5 hours and sure enough they ranged from 158 to 170...perfect for foiling. I never checked the temp at the end.

Already planning my next brisket!
 
Originally posted by K Kruger:
Craig and I and a few others have been doing them high heat for some time.
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And to think I've been spreading the "High Heat Brisket" Propaganda for years, and not even a mention.
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Lee, glad to hear it came out great for you.
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No pics?
 
"High Heaters" - Do you separate point and flat after foiling, pulling and then throw the point back on, or are you saying that the point is typically done at the same time interval?
 
You can, but I usually don't.

I leave it all intact while it rests.

I don't really serve the point anymore to guests either...instead I'll vac pack it and save for something else.
 
This all sounds pretty good,
I have about a 3lb flat I will do this way today. Got it rubbed with a little salt & pepper. Will foil after about 2-3 hours.
What next? Just let it sit in a cooler for a bit? Does anyone do anything to it after that before serving (sauce, Mop)?
 
I would suggest a shorter (2 hour) smoke time before foiling since you're working with a small piece of flat.

If you cook till tender (I do) then I'd just rest 20 min, tented, and not cooler it. You don't want residual heat to overcook it.

I slice and mop each with a drippings/stock/butter mix then serve sauce on the side.
 
Thanks Kevin,
It's been on since 1:30pm. Just getting ready to foil it. I will try your "mop after slicing" idea.
 
Gosh, I don't think cooking brisket at high temp is a way to success...especially if you have a WSM.

You can do it in a kettle, and I used the minion method in a 22.5" kettle recently, split the coal grate in the middle, and stuck a drip pan on the other half under the meat.

I do understand why you would want a high temp brisket, cause tending my kettle for 18 hours sucked...and I need to have a stoker or guru and a WSM now...

The WSM is much easier to control than the kettle though. I guess it all depends on how you look at your 'que, some folks don't mind cooking with propane either (like some of my family, but none in my household...;-). Even I admit to finishing stuff in the oven...occasionally
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What I mean to say is I'm jealous!!!!! I want a WSM, and even without the stoker/guru you could do quite a slow cook in the WSM with less pain than the kettle...give it a try!
 
Kevin,

I really think the texture becomes drier when it's cooked at high temps, just like my wife cooking brisket in the oven, yeah, it comes out soft...

I have never been successful myself anyway, not in the sense of getting that killer moist 18 hour brisket...to me it dries out the fat that is between the grain, where when it is cooked slow it seems to retain more of that...I have yet to achieve that same quality. It could be because I don't wrap it well enough...but I do turkeys just fine, those are ok at higher temps for me...

If I had a WSM, I wouldn't be cooking a brisket in the high 300s, but I don't mean to discourage you folks from doing that...the good thing is we can all enjoy what makes our 'que smoke...in this case it works for you at high temp, I 'spose more power to you folks...maybe I should take note.
 
There are different ways of successfully cooking a brisket.

For me, and I've cooked upwards of probably 50 this way by now, the most consistent results come from the high heat cook. Easily.

I've done briskets low and slow, and high heat...and always opt do my briskets via high heat in the WSM.

It is the best cooker for this type of cook IMO.

BTW- I got first wind of the high heat brisket cook while speaking to Myron Mixon of "Jack's Old South" bbq team. He explained the process to me, and why, and he's been a national champion competitor for years.
 
Higher heats (within reason of course) work quite well. I do packers in about 4 hours; moist and tender or, believe me, I wouldn't bother doing them this way. I daresay craig or any of the other high heat devotees would either.

Overcooking is what makes brisket dry out, not, within reason, cooktemps.

(I do babybacks at 325-350, spares usually 50 degrees lower but have done them at 325-350 as well. I only do butts at typical low/slow temps--if an overnight cook is more convenient. If not, I cook them at 285-300. The only time I cook low/slow is with Prime brisket or chuck, or the much fattier pastured heritage breed pork, or when smoking bellies for bacon or smoking sausages. The myth of barbecue is that everything must be low/slowed.)
 
I just finished my 1st high temp brisket flat,
It turned out way better than excellent. Good smoke ring. Meat was very tender & moist. It is all gone, no leftovers at all. My friends said it was the best beef I have ever done.
Thanks to all on this subject.
 
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