Donna Fong
TVWBB Super Fan
If you had to guess, what temperature would you have to run in your 18" WSM (dry water pan), in order to get the bark to set enough to justify foiling within 3 hours?
Hot and Fast - 3 hours to wrap brisket
- Thread starter Donna Fong
- Start date
Tony-Chicago
TVWBB Wizard
Oven
Pork shoulder about 350, maybe a bit less.
Brisket is a tougher one. Maybe 325 would do. But getting to the foil stage with "sufficient" bark is one thing. Getting the bark you want, and the texture throughout I am unqualified to answer. But I know someone who is.....*
On a smoker with high flow and perfect wood etc. Maybe two hours is possible.
* no names but initials are:
Donna Fong
Pork shoulder about 350, maybe a bit less.
Brisket is a tougher one. Maybe 325 would do. But getting to the foil stage with "sufficient" bark is one thing. Getting the bark you want, and the texture throughout I am unqualified to answer. But I know someone who is.....*
On a smoker with high flow and perfect wood etc. Maybe two hours is possible.
* no names but initials are:
Donna Fong
Donna Fong
TVWBB Super Fan
You crack me up Tony. My guess was at 325F, it would take 3.5hrs and at 350F, maybe I could hit it at 3hrs. But I was hoping that somebody....like Brett...could tell me from experience. Actually, I was thinking of trying it on the smoke fire, and yes, I haven't been abused by it enough. I can't believe I tried cooking brisket at 475 once.
The reason why I ask is because I'm trying to finish hot and fast on the brisket and pork butt before I have to put ribs on. I could go lower in temp (275) after wrapping brisket and butt, for the sake of the ribs.
And yes, I'm thinking about cooking four meats in one cooker and starting with hot and fast. Because I'm getting too old.
Tony-Chicago
TVWBB Wizard
Pics and info!
You can go hot with brisket. I have seen one work really well over 400. But even 350 is a bit high. With high air flow, the smokefire mighy be able to do it on less than three hours. Of course the ribs can take the same amount of time. Can you fit them all at once or are you switching to oven after the smoke...
You can go hot with brisket. I have seen one work really well over 400. But even 350 is a bit high. With high air flow, the smokefire mighy be able to do it on less than three hours. Of course the ribs can take the same amount of time. Can you fit them all at once or are you switching to oven after the smoke...
Donna,
I do my briskets hot and fast, and I run my 22 at 375-400, no water. I have to pull a few tricks to get it to get to and hold that temp. I usually wrap around the 3 hr mark, but it has been sooner. Once wrapped, I bump down to 275 and run to an internal temp of around 210 or so, probe tender. It has been my experience that when going HAF, the IT needs to be a bit higher than when running low and slow to get to probe tender. My total time from start to finish is usually 4.5 to 5 hrs, 12-15 lb prime. I should also add that I've found that a bit stronger wood is needed to achieve a good smoke flavor, as the wood is free burning more at the higher temps. Hope this helps.
Charlie
I do my briskets hot and fast, and I run my 22 at 375-400, no water. I have to pull a few tricks to get it to get to and hold that temp. I usually wrap around the 3 hr mark, but it has been sooner. Once wrapped, I bump down to 275 and run to an internal temp of around 210 or so, probe tender. It has been my experience that when going HAF, the IT needs to be a bit higher than when running low and slow to get to probe tender. My total time from start to finish is usually 4.5 to 5 hrs, 12-15 lb prime. I should also add that I've found that a bit stronger wood is needed to achieve a good smoke flavor, as the wood is free burning more at the higher temps. Hope this helps.
Charlie
Chuck-roaniecowpony
TVWBB Super Fan
I also noted that it has to go high IT to probe tender. I chalked it up to less time for the interstitial collogen to render.
Donna Fong
TVWBB Super Fan
Charlie, you are marvelous! That was exactly what I was thinking I should do. Thanks for verifying it is possible. Thanks for the help!
Tony, in this particular case, I'm hoping to cook a bunch of meat in one cooker. No switching over to the oven. I think it should fit. So I would wrap after the HnF is done and lower temp to 275 to allow for the ribs to cook properly. Thank you!
Tony, in this particular case, I'm hoping to cook a bunch of meat in one cooker. No switching over to the oven. I think it should fit. So I would wrap after the HnF is done and lower temp to 275 to allow for the ribs to cook properly. Thank you!
No problem Donna, glad to share. I also should have mentioned that I wrap in foil, and add a bit of beef broth as well. I also use an ATC to keep the temps up and consistent. Good luck!
Charlie