Hi temp Brisket.

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more ice

Smoke Blower
Original poster
Mar 13, 2012
121
12
South Florida
Anyone cook brisket at a higher temp than normal 225-250 deg?  Who cooks at 300-350 deg? Do you split the point and flat and cook separate? Maby keep whole and foil entire cook?(that would suck no smokey flavor?)

Reason for asking Myron mixon cooks at 350 i think, saw a pitmasters episode and guy started on a hot grill and cooked few minutes on both sides and then finished cooking at 350 (he won)  .Even my uncle cooks it at 350 but in an oven not sure if he foils the top of the pan.

I tried it at 350 a few months ago and when i was done we played frisbee  with a 12 pound 30$ piece of meat. I was pissed!
 
 
thinking 350's a little much... I've done a couple between 275-300 and they turned out just as good... used the Texas crutch (foiled at 165)
 
I've wondered about that myself while watching one of those shows with Mixon competing.  I wasn't sure if he just said 350 when he meant 250 or what.  Or if he wasn't just lying to throw everyone off his secrets.
 
Say im cooking for a party on Saturday and another on Sunday. I dont want to serve day old food and sure as hell dont want to cook 26 plus hours or so in 2 days
 
Say im cooking for a party on Saturday and another on Sunday. I dont want to serve day old food and sure as hell dont want to cook 26 plus hours or so in 2 days
If you want to serve brisket two days in a row then ya gonna be cooking two days in a row. Higher temps aren't going to solve the problem. 
 
I have done PP at 350+ turn out great.
Haven't done a brisket that high . Let's us know how it turns out .
 
Alot of fellow comp cooks swear by HnF (hot and fast) cooking of their briskets.  300+ degrees.  I have been struggling with my brisket finishes and was talking with another cook, he has convinced me to give HnF a try none of the next few weekends.  He said that at 325, he has never had a 15# brisket take longer than 6 1/2 hours and after a good rest was some of the best meat he had cooked.  So to answer your question, I have no opinion yet, but hopefully will by the end of November.
 
There is a member of a local BBQ group that I'm associated with that does his briskets Hot and Fast on his UDS and swears that is the way to go.  Here's his directions that that I got from his blog. His notes are at the end.
Prepare your whole packer brisket as you typically would for a low and slow smoke-trim the fat; apply your rub, wrap with plastic wrap and let sit over night in the fridge, or slather with mustard and apply the rub and let sit while you fire up the smoker.

Build your fire in your smoker~
Cook fat-side-down at 325-350º until the thickest part of the flat reaches 190º. Mine (about 14 pounds trimmed) took 5 hours at an average of 350º.

At 190º we're ready to apply the finishing glaze. I use a mixture of ½ cup golden brown sugar, ½ cup beef broth, ¼ cup ketchup, 1 Tbsp Worcestershire, and 1 tsp black pepper. Spoon and spread this (with the back of the spoon) on all sides and dust with the BBQ seasoning. Cook 30 more minutes and repeat.

Continue cooking until the thickest part of the flat reaches 200º. Remove from the cooker, wrap in a double layer of heavy-duty foil and let rest 30 minutes (or longer wrapped in towels). Unwrap, separate the flat and point (it's easy), slice across the grain about ¼" thick, serve and enjoy.


Notes:
The entire cook took exactly 6 hours in my homemade drum cooker (UDS), but your mileage may (and almost certainly will) vary.

I used the new Kingsford Competition Briquettes for this cook. It's the first time that I've had a chance to use them.
 
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Sounds good Dutch, the only thing I have read and talked with others is that since you are cooking so hot and quick, the slather of mustard might prevent smoke from penetrating the meat early, and hindering the formation of a good smoke ring (and I love showing off my smoke ring!).  I don't use mustard on my brisket or butts anymore, personally the meat has enough moisture in it to make the rub stick and it does nothing else as far as I'm concerned (no flavor enhancing or bark building).  He also suggested due to the fact that he was cooking them HnF, that it was a must to get the meat to room temp pror to throwing on the pit, there would always be the fear that cooking a big piece of meat from 36 degrees to 200+ instead of 72 to 200+, that it would not fully cook to the center if you threw it on straight out of the fridge.  The side effect to putting the meat on at room temp, is the window to form the smoke ring has decreased as well.  Instead of 36 to 140, you now have 72 to 140.  Lot's of variables...
 
Sorry
th_dunno-1%5B1%5D.gif
 , but I'm stickin' with L&S ...besides , I enjoy the hands-on
first.gif
...
 
Wonder if you could incorporate the SmokyOkie method of brisket cook to cut your times. I tried this technique recently and was pleased in my results. The pan collected enough au jus to braise the meat during the smoke. Very tender. Just a thought...
 
I'm with oldschoolbbq and sticking to with Low and Slow. Some where down the road I might do a Hot and Fast just to say that I've done it but I would really have to be sold on the final results before adding it to my regular bag of tricks.
 
I'm with oldschoolbbq and sticking to with Low and Slow. Some where down the road I might do a Hot and Fast just to say that I've done it but I would really have to be sold on the final results before adding it to my regular bag of tricks.
Yeah, I'm an Old Dog and like the 'Lazy' way...
drool.gif
. Tried and true...

Have fun and...
 
Sounds like a big hunk of meat sitting out for a long time .. Bruno

I dont must slather ether i coat my meat with veg oil then rub it helps the rub stick like glue.
 
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I do enjoy a long cook but hear me out on this one ...

Say you are hanging around the house in the morning , you get a wild hair to cook some Brisket and decide to go to the store as long as you put it on by say 11am and it is a 6 hr cook as Dutch said you will be eating Din-din by 6 pm allowing a 1hr rest time.

Just a thought.
 
Sorry
th_dunno-1%5B1%5D.gif
 , but I'm stickin' with L&S ...besides , I enjoy the hands-on
first.gif
...
I do enjoy a long cook but hear me out on this one ...

Say you are hanging around the house in the morning , you get a wild hair to cook some Brisket and decide to go to the store as long as you put it on by say 11am and it is a 6 hr cook as Dutch said you will be eating Din-din by 6 pm allowing a 1hr rest time.

Just a thought.
 
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