Keeping temp up on High temp Brisket .? Is there a secret ?


 
T

Tim

New member
Hay guys tried to do a high temp brisket today. Had trouble getting the temp up with out the door open. Weather not a factor. Very little wind about 75-80 degrees out. I could use some help. Planning on doing turkey breast tomorrow morning and pork butts after that.
 
Tim,

I do a lot of high heat cooks.

Obviously, no water in the pan.

I cooked a large packer yesterday too.

It's important to let the fuel get hot before assembly. I start with about 3/4 of a weber chimney....and I don't dump the chimney until I see flames.

When I can feel the heat by holding my hands at waist high, I'll assemble the cooker.

I put the meat in as soon as I assemble.

Leave the door off until you get to 400 at the lid.

After that, I'll put the door on upside down and wedge it open with a split log. The opening is about an inch or so.

Hope this helps.

Craig
 
I don't delay assembly but I do prop the door. The other day I dumped the lit on then topped with a little more unlit. That worked well.
 
I had the same issue last week when I did my first high-heat brisket. Just prop the door about an inch and it should hold.
 
I'm having trouble finding a reliable way to prop the door an inch or so - I don't use logs, nor do I have any sitting around. I jerry-rigged something out of a ball of foil once, and that kinda worked, but there has to be a better way to prop the door open. I usually run it upside-down also.
 
Hay guy thanks for the info. Just finished the turkey breast and had no problem maintaining 325. I used my grill brush handle to prop open the door about an inch. Worked perfect. Got 2 butts going now. My Dads 80th b-day tomorrow. I hope all turns out well. -
 
You must log in or register to reply here.

 

Back
Top