Was going to cook a 16lb brisket hot and fast yesterday. Figured 4-4 1/2 hours I'd be done. Wrong!!! The meat was so big I used my rib rack in the middle of the top grate to support the beast.The temps on the WSM were between 320-350. Well, after about 4 hours of still trying to get the internal temp to where I could foil I finally realized that the rib rack may be creating an insulating space between the grate and the heat. Took the grate out and the internal temps started to climb. Total cooking time almost 7 hours.In retrospect I think I should have just forced the meat in there maybe covered the edges so they didn't burn and go from there. Anybody else done a hot and fast cook with a large piece of meat?
The Hot but not so fast brisket cook
- Thread starter Paul H
- Start date
K Kruger
TVWBB 1-Star Olympian
A bit over 15 lbs, yes. 4.5 or 4.75 hours iirc. I don't much care for briskets over 13.5 (I really prefer 11-12). Anyway, foiled the ends and did the wedge-under-the-handles thing.
I smoke by time (2-2.5 hours before foiling). Internal temp is immaterial--you can forgo checking it.
I smoke by time (2-2.5 hours before foiling). Internal temp is immaterial--you can forgo checking it.
Craig Castille
TVWBB Wizard
I agree with Kevin, and try to stick to the 12 lb and under packers.
Sometimes I foil a little bit later than Kevin depending on how the crust is developing, internal temps are usually around 170.
After foiling, I no longer use a temp reading.
Sometimes I foil a little bit later than Kevin depending on how the crust is developing, internal temps are usually around 170.
After foiling, I no longer use a temp reading.
