Lump Charcoal and High Heat Brisket


 
D

Darryl.O

TVWBB Member
Ever since I got my WSM, I've been smoking brisket low and slow, and with Kingsford briquettes exclusively. Been reading a lot about high heat method. I'm interested in trying it as well as switching over to Maple Leaf brand lump charcoal at the same time.

I've read a bit about overnight cooks with lump charcoal and from what I understand it burns out much quicker. 9-12 hours on average. It's cold where I am now so I imagine it may not even last that long. This is why I'm considering switching over to the high heat method. I absolutely despise refueling midcook.

Is this too much change for a novice/recreational smoker? I don't like wasting money or food!
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Any tips would be great!
 
You may find that you already have the best solution....

If you are getting good que why change your technique? Especially if you hate wasting food and money. You won't get any cheaper fuel than Kingsford...
 
Maple Leaf is a little expensive but oh so good. If I could get it on a regular basis I'd use it.....Having said that I like lump and high heat cooks. Very seldom I go low and slow on anything or even worry much about temps, comps included (within reason of course!). Anyways what I'm trying to say here is I personally believe it is actually a lot easier to go high heat than low. You don't have to worry about temp spikes or running out of coal while you sleep. It's definately worth trying and seeing what you think, no harm in that, the food will definately be edible, just remember with high heat on most cuts we q foil is your friend!

Clark
 
No question that lump burns faster, but for high heat, it's great stuff. I use lump mostly for grilling, but I do throw some in with the K when I do high heat for briskets/turkeys. High heat is pretty fool-proof in my experience, and i've actually never done a low and slow brisket since the first one I did on the WSM was high heat, and i've never looked back. If you read the high heat compilation and follow those simple directives, you'll be eating delicious brisket ~4 hours after you lit the coals.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
Maple Leaf is a little expensive but oh so good.

Clark </div></BLOCKQUOTE>

What differences do you notice with Maple Leaf charcoal?

Thanks for the responses, guys!

Darryl
 
It has a nice even burn time but more than anything it just smells wonderful. It imparts a nice flavor when grilling, you won't notice too much witht he long cooks since you'll be using wood anyways. It's just a nice product overall to use. I do only use lump for everything though so I am a little biased that way, I really don't enjoy briquets in any way shape or form. Give it a try and let me know what you think.

Clark
 
Darryl, I've never mastered the technique for cramping lump in for a long low and slow cook so I only use it for short cooks or high heat. Done roasts and meatloaf with lump and they turned out terrific.
 
I've only ever used Kingsford briquettes. I've been hearing that the aroma coming from certain lump charcoals is incredible as well. But will that aid the flavor of the meat in anyway shape or form considering I'll be using smoke wood as well?
 
Hi Darryl,

I am in Oakville and just used Maple Leaf (from BBQ galore right) for a low and slow chicken wing cook a couple weeks ago. Colder than it is now, but the stuff burned out quick, I think I got maybe 4.5 hours out of it, and took a while to get to 250.

Now I did have all vents open, but that was trying to get temp up (perhaps that let in too much cold air?). It was the tail end of the bag so not many big chunks. Also I have the 22 so that could be another factor to the short flame out.
But I agree I wouldn't trust it for a long cook (overnight), particuarly in the winter. But man it does make good ribs.
 
I frequently cook brisket using the high heat method and my technique is generally as follows:

1. I put about 15 pounds of Kingsford in my charcoal ring and dig out a coffee can sized hole in the middle.

2. I bury about six fist size chunks of pecan or post oak in the kingsford maybe more depending on my mood.

3. I light 3/4 of a Weber chimney full of lump and let it set until there are flames shooting out the top.

4. I dump the lump into the hole in the middle of my charcoal ring and assemble the cooker with the vents all the way open.

5. I foil the water pan-no water..

6. I let the cooker run 15m to 30m until the smoke clears up. Once the cooker gets up to 200+, I close the vents to half open or less and let the cooker run up to 235 ish.

7. I put on a whole packer, generally rubbed with coarse salt and black pepper and let it cook for two hours at this lower temp.

8. At two hours, I open the vents up sufficiently to get the temp up to 275. I run that way for 4 hours and then start checking for tenderness with a probe (total 6 hours at this point).

9. I usually find my briskets get to probe tender from 6 hours to 8 hours at the maximum. I don't check internal temp very often but I think the last one I cooked was 200+ in the flat when I pulled it.

10. Once tender, I cooler wrapped in foil or butcher paper for two or more hours.

I get a very juicy brisket with good bark from this method. I don't foil. I find that starting out on the the low temp for the first 2h gives me a good smoke ring. I always cook them fat side down. I don't flip but know some that do.

I have used all lump but I don't think it helps me unless I am trying to run 300 degrees or higher for extended periods. 275 yields a good brisket for me and I don't have to go to extraordinary means to keep the temp up (door prop, etc).

Hope that helps.
 
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