Massive Brisket Question
- Thread starter Michael W
- Start date
Dave Bethke
TVWBB Fan
I've always done smaller ones so I look forward to hearing the answer as well.
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael W:
I picked up a brisket at the store yesterday to do for a family thing on the weekend. It's 16lbs. I figure a pound or two of fat will be trimmed off. Does the high heat method work well with huge briskets too? Can it really be done in 4 to 5 hours?
Thanks,
Mike </div></BLOCKQUOTE>
A search for "high heat brisket" got 565 posts. Based on what others say,(I don't do packers) the answer is yes. After all, it was for the larger packers that the high heat method came about so that the cooking time is significantly reduced. Take a look at some of Kevin Kruger's high heat posts. He's always saying that he does packers in the 4-5 hour time frame, closer to four. You'll have to get your temp up in the 325-350 range, but that shouldn't be a problem.
I picked up a brisket at the store yesterday to do for a family thing on the weekend. It's 16lbs. I figure a pound or two of fat will be trimmed off. Does the high heat method work well with huge briskets too? Can it really be done in 4 to 5 hours?
Thanks,
Mike </div></BLOCKQUOTE>
A search for "high heat brisket" got 565 posts. Based on what others say,(I don't do packers) the answer is yes. After all, it was for the larger packers that the high heat method came about so that the cooking time is significantly reduced. Take a look at some of Kevin Kruger's high heat posts. He's always saying that he does packers in the 4-5 hour time frame, closer to four. You'll have to get your temp up in the 325-350 range, but that shouldn't be a problem.
Clark "Harbormaster" Hodgson
TVWBB All-Star
Mike,
I tried a new way (for me) to cook a brisket and had the best results yet.
I trimmed the brisket, leaving 1/8" to 1/4" of fat on it. I seperated the point entirely from the flat, placed the point on the grate fat side down, then laid the flat over the point fat side down. I was able to get the whole brisket to fit nicely.
And for an added cooks treat, throw some of that trimmed fat on the smoker and snack on it when it gets good and crisp.
Good luck.
I tried a new way (for me) to cook a brisket and had the best results yet.
I trimmed the brisket, leaving 1/8" to 1/4" of fat on it. I seperated the point entirely from the flat, placed the point on the grate fat side down, then laid the flat over the point fat side down. I was able to get the whole brisket to fit nicely.
And for an added cooks treat, throw some of that trimmed fat on the smoker and snack on it when it gets good and crisp.
Good luck.
I do packers all the time. Just wedge it in between the top grate handles, and use a little foil to protect the ends. It will flatten out a bit as it cooks, so it will turn out fine.
I haven't tried the HH method, but:
They take about 12 hours, leaving all vents wide open. I don't really worry about cooking temps, all vents wide open will be between 225-275. So at about 12 hours, it'll be pretty close to done. Check for tender with a probe, it should be about like probing room temp butter. Enjoy!
I haven't tried the HH method, but:
They take about 12 hours, leaving all vents wide open. I don't really worry about cooking temps, all vents wide open will be between 225-275. So at about 12 hours, it'll be pretty close to done. Check for tender with a probe, it should be about like probing room temp butter. Enjoy!