Question about high heat brisket cook


 
B

Brent in Texas

New member
I've used the high heat method several times to smoke a brisket but I've only done this with the brisket you pick up at Costco. Now I'm leaving in a rural area and don't access to briskets like that so I ordered one from a butcher shop. It's a pricey one so I'm wondering if it would still be ok to try the high heat method or should I do the low and slow method? I'm not sure if it matters which one but wanted to see what everyone else has experienced. I would like to go the high heat route mainly because I've had good success and haven't tried the low and slow method but I also don't want to screw up a nice brisket.

Thanks in advance for your help!
 
I only do high heat anymore and have had excellent results with briskets from Costco both prime and choice and Walmart's brisket. The reason I do HH is because my WSM swings all over the place because of the winds here in the mountains of Arizona and I got tired of chasing temps for hours on end. The WSM is much more stable with the higher temps.
To be honest I really can't tell any real difference between HH and L&S except maybe a little more smoke flavor doing L&S.
 
Rich Dahl said:
I only do high heat anymore and have had excellent results with briskets from Costco both prime and choice and Walmart's brisket. The reason I do HH is because my WSM swings all over the place because of the winds here in the mountains of Arizona and I got tired of chasing temps for hours on end. The WSM is much more stable with the higher temps.
To be honest I really can't tell any real difference between HH and L&S except maybe a little more smoke flavor doing L&S.
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Thanks! I will give HH a try with this new brisket and see how it does. I appreciate your advice
 
walk me through a high heat cook if you don’t mind? What temp, how long does it take?
 
Bruno said:
walk me through a high heat cook if you don’t mind? What temp, how long does it take?
Click to expand...

There was a HH thread about 15+ years ago on here, I though started by K Kruger. Searched briefly but couldn’t find it, but did find this. Should get you there

tvwbb.com

High temp brisket question

I will be trying my first brisket flat this afternoon. After a lot of research on this site, I have decided to go with the high temp method. People like K Kruger make it sound like there is no other option. Plus, I'm trying to squeeze in an afternoon cook...no time for an all day or overnight...
tvwbb.com tvwbb.com
 
You did not describe the pricier brisket as compared to Costco, but a meat with better marbling will hold up to high heat better.
 
I disagree with the TVWBB recipe insofar as it says to take the brisket to a 170˚ internal before foiling. Utterly unnecessary and, imo, not a very good idea. I simply foil somewhere around 2:20 to 2:40 into the cook, leaving room in the foil for exuded juices, and cook to tender. 4 hours to maybe 4:15, irrespective of size, and it's done. Forgive the lousy pics, here's an old post of one of my HH cooks: Here you go.
 
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