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I made a booboo.....

post #1 of 9
Thread Starter 
My daughter (7sorry months old) has been sick so there has been a serious shortage of sleep around my house. Anyways I smooth slept thru my alarm to wake up at 2 o'clock this morning to start my packer brisket this morning .

Due to my work schedule I have to cook it today or it will go to waste so about 8am I got it on there. I was thinking if I raise my temps to about 300 instead of my usual 225 I may be able to get it off of there by 8 tonight or so.....

Any ideas??
post #2 of 9

While I have never had much luck cooking one "fast" many BBQ joints around here cook them over a pit instead of a smoker and can yield a fully cooked brisket in 3-5 hours that would have taken 8+ hours in a true smoke. What I would probably do is just like you, raise the temp in smoke to 300 or so and about 3 hours before serving time, transfer it to a foil pan with a cup or two of a brine, beer, worstershire or something "wet" in it, foil it over and stick it in the oven. Let that juice along with the fat drippings coming out "steam" the meat into tenderness. I did this a couple of times in similar situations to yours and it worked out ok.


THIS WILL NOT BE IDEAL, and there will be a fine line between making it good and making it mush. However I have found that the family would rather have a mushy smokey brisket than one that needed a chainsaw to slice. They are much less judgemental than some competition would be if you did this ;)

post #3 of 9

I have never done it but there a lots of people who cook their brisket at 300-350 degrees and they have great results. I believe Myron Mixon always cooks his at these higher temps and look how successful he has been at competitions.

post #4 of 9

What Ross said, most of us don't do it that way, but in your situation I would give it a try. Let us know how it turns out, we may start doing them that way too!

post #5 of 9

You can do briskets or butts at 275-300 without any worries. Sometimes low and slow doesn't fit in with the rest of the schedule. Go for it and enjoy!

post #6 of 9
Thread Starter 
Excellent. Thanks for the help guys:-) it seemed alright of an idea being as pr-smoker id cook in the oven
post #7 of 9

Try it and who knows, maybe you will have success and provide a tutorial on a quicky brisket smoke.

post #8 of 9






post #9 of 9

Search for high temp brisket.  post by mgwerks is great info on brisket in 5 hrs.

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