High Temp Brisket vs. Low Slow, consensus?

[DavidD]

Among those who have done it both ways, is there a consensus on the low/slow brisket vs. the high temp brisket? Which method produces the best end result?

I have a 10.5 lb brisket from walmart, cryovac, and intend to give it a try this weekend, in hopes of more success vs. my dismal boston butt results.

 

[Tim Clendenning]

Hard to say, both really good!!!

 

[LarryR]

I've done both, prefer low and slow as I get a nicer bark but when short on time high heat works well. I think I'm just biased to long cooks, don't like to rush perfection. My .02

 

[Randy Hill]

I have done it both ways and have to say that Low and Slow is the better of the two. As was said earlier much better bark and I feel better flavor all around, but High Heat is not bad with less chance of drying out. Not as flavorful in my opinion but I would not hesitate use high heat if time was limited.

 

[Craig Castille]

high heat all the way.

especially with select cuts form wal mart.

 

[Dave/G]

Only do flats. High heat always

 

[Paul H]

David, I agree with Craig. Have done briskets both ways and prefer high heat. As was mentioned in a previous post ,yes the bark is firmer on low and slow but you can compensate for that by throwing the brisket back on the smoker after you remove it from the foil to firm up. The window of opportunity for a real great brisket is a lot larger on a high heat cook than when you do a low and slow especially for newbees. I would suggest you do your own comparison. Do a couple on high heat and a couple low and slow . See which one you prefer. Since I've been doing high heat cooks on brisket I've only had one bad one and that was my own fault not the cows

 

[j biesinger]

do both.

I like a long ramp up to 300* to extend time in the prime smoke.

and towards the end I'll open the foil for some time to tighten the bark back up.

got me a call at a comp.

 

[Steve Zeitz]

I prefer the low and slow, but must admit I've only done one high heat and the results weren't that good. I contribute that to my inexperience with the method and will continue to try. I did a small brisket with high heat and it was very dry and tough. I've had better results with low and slow. I thought the brisket this time was somewhat tasteless as well.

 

[Dan H.]

i bet we could help you w/ your "dismal" butt results? mind sharing what happened? (i gotta say something... i don't know what dismal means but i think it means less then good, correct?) anyway just hated to read that cause I bet we could fix you up. Anyway though besides sharing that im low and slow, although... im not sure if this qualifies but im 235-250 temp. range and if it goes to 270's or 280's these days Im def. not getting up to fix it, lol. No problems here and I guess that method has worked well enough that I havn't felt the need to try high heat, its completley arguable but just my opinion, that the bark (my fav. part along w/ burnt ends) is unbeatable through low/slow/ longer cook time. mmmm i just like it all though. I read J. Biesinger's post and it made sense to me so maybe im in that category although I rarely foil unless Im in a big hurry, and ussually im not. keep in mind the consistancy may not be quite as well w/ low/slow until well practiced at it. It seriously took me like 6 or 7 briskits to kind of get the feel + each one seems different and I still get a funky one once in a while, but nothing terrible.
*just noticed a post by Jay Lopa, go look at that pic!!! thats what im sayin'!

 

[Mike R. (Heyworth)]

High heat for me. I've done monster packers to little flats, and been very happy with the results. Plus, you can cook and eat the same day without bags under your eyes!

 

[Michael C.]

I only have done a couple of the high heat method, they didn't turn out very good. But when I go low and slow, it works out like a charm for me, it comes out good every time. I am in the low and slow boat on when it comes to Brisket. Just my My 2 cents.

 

[Brad W]

Done both and like both, each has their pluses and minuses. Most of the time I do low and slow though because of my work schedule, doing my briskets and butts overnight low and slow works best for me.