High temp brisket


 
Well, maybe MM was one of the first to use the high heat for comp cooking, but Coopers down in Llano has been doing high heat, direct over coals for years n years......Ed in Rendon
 
What would be the best way to go about getting a target temp of about 325 on a WSM for doing this high temp brisket.

I plan on doing one this Sunday and just curious about getting the temp that high on the WSM as I have only done slow and low so far.

Thanks!!
 
I use lump and always fill the ring full.

To get to the mid-300's, I start with a pretty full weber chimney, spread it out over the unlit.

Then wait until the ring feels real hot before assembling the unit (probably around 15 minutes).

Use an empty water pan.

Maintains 350 lid for hours with lump. Never done it with charcoal however.
 
How does the water pan hold up with no water on high temp cooks? I am wanting to do a Boston Butt at higher temps. Guess it might not matter, since it can be replaced, and with one with more capacity.
 
Get yourself a flowerpot base...I can't remember the exact size but they are readily available at discount stores and Home Depot, etc.

The flowerpot base should just fit on top of your water pan.

Line the pottery with foil (this is for clean up purposes). Put it on top of an empty water pan and light your fire.

The empty water pan acts as an air insulator to prevent the flowerpot base from getting so hot it will burn the drippings and the water pan also supports the flowerpot base more securely than trying to hang the pottery off the tabs all by itself.

The flowerpot base acts as a heat sink, helping you to regulate and hold temperatures. But the pottery also acts kind of like sand...there's no upper limit to temps that can be achieved (except the strength of the fire) and 350 is pretty easy
 
This is my first post. I came here to read about this high temp brisket. I just tried it and i'm sold. It was great! Tender and moist. Cooked it 5 1/2 hours at 325 and rested for 2. I will try to post photos of it. We'll see how that goes. I want to thank everyone for the good advice.
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That looks great Jim, now I'm hungry for BBQ and it's only 8:30 in the morning!
As far as holding a 350* lid temp I have no problem achieving that simply by filling the ring with lump and dumping 15 to 20 fully lit briquettes on top. Leave all the vents open, no water in the pan (foil for ez clean up). Hangs at 335* to 355* for hours on end.
Can't wait to do another one this weekend
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!
 
Love that high temp...just set it and forget all vents open and balls to the wall. My friends said that brisket is tough and dry I cook it this way and it is so tender and you have 1-3 cups of juice left over. I chop the point and poor the juice on top and add a little bbq sauce some bourbon sauce that someone name keri posted and look out. They almost taste better than the flat. Then I slice the flat. What a great quick meal. Put it on at 8am and you are ready for football at 1.15.

Thanks
Woody
 
Anyone trying these techniques of high temp butts and brisket in competition? I would be interested in hearing some results if you have.
 
Originally posted by dsitterson:
I chop the point and poor the juice on top and add a little bbq sauce some bourbon sauce that someone name keri posted and look out.
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Woody- That's Keri "the living legend" to you and me!
 
Anyone trying these techniques of high temp butts and brisket in competition? I would be interested in hearing some results if you have.
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I will be next Saturday at the IBCA Louisiana State Championships. I'll let you know how it comes out.
 
Just trying to confirm how much fuel I need to add for a High Temp Brisket cook.

If I do two full chimney's of lit charcoal should I be good to cook at 325 for about 4 hours? Or should I go for more/less charcoal? Vents would be at 50% on bottom and fully open on top.
 
Last time I did a High and Fast cook I put on 3/4 of a chimney of lit on a full ring of charcoal. When I was done I still had plenty left over. Don't skimp on the charcoal. You can always use it on your next burn
Originally posted by jvreeland:
Just trying to confirm how much fuel I need to add for a High Temp Brisket cook.

If I do two full chimney's of lit charcoal should I be good to cook at 325 for about 4 hours? Or should I go for more/less charcoal? Vents would be at 50% on bottom and fully open on top.
Click to expand...
 
I've done the high temp brisket in my last 5 comps. I've got as high a 2nd and as low as 17th. I think the lower scores have more to do with the quality of the brisket I used than the technique. Been using ungraded packers and I think the last few have been select if they we're lucky. This winter I'm going to experiment with high temp flats. CAB and good choice flats are alot easier for me to find.
 
Originally posted by jvreeland:
Just trying to confirm how much fuel I need to add for a High Temp Brisket cook.

If I do two full chimney's of lit charcoal should I be good to cook at 325 for about 4 hours? Or should I go for more/less charcoal? Vents would be at 50% on bottom and fully open on top.
Click to expand...

I use one nearly full weber chimney with a full ring of lump for starting a high heat cook.
 
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