Joel Kiess
TVWBB All-Star
I plan to try a high temp cook in a couple of weeks. Being that it's a bit cooler this time of year, the thought of not having to worry about starting late at night etc has some appeal. Looking through some threads on this, I gleaned the following from a discussion Kevin Kruger started:
- Expect that the total cook will be approx 4 to 5 hours
- add more lit coals at the start
- use smaller chunks of wood to get them going sooner and don't bury
- aim for temps over 300 and into the 350 plus range
- Expect the plateau to break in the 2 to 2 1/2 hour range
- Foil at about 2 1/2 hours
- Check for doneness at about 3 1/2 hours, every 20 minutes
- use feel/probe to test for doneness - not temps
- Pour off juices in foil
- Refoil and rest 30 minutes or more
I know every piece of meat will be different, so the times are generalizations. I want the brisket ready by six PM, so I'll add some safety time and start by noon at the latest.
Am I missing anything important?
- Expect that the total cook will be approx 4 to 5 hours
- add more lit coals at the start
- use smaller chunks of wood to get them going sooner and don't bury
- aim for temps over 300 and into the 350 plus range
- Expect the plateau to break in the 2 to 2 1/2 hour range
- Foil at about 2 1/2 hours
- Check for doneness at about 3 1/2 hours, every 20 minutes
- use feel/probe to test for doneness - not temps
- Pour off juices in foil
- Refoil and rest 30 minutes or more
I know every piece of meat will be different, so the times are generalizations. I want the brisket ready by six PM, so I'll add some safety time and start by noon at the latest.
Am I missing anything important?