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High Heat Smoke

post #1 of 13
Thread Starter 
Anyone ever tried the high heat (350) for smoking brisket? If so, how did it work?
post #2 of 13
Only thing I smoke at that temp is chicken....never did a brisket that way.
post #3 of 13
Yep...Done alot of em....More like 325 degree since me smoker likes that temp....Seared alot of em too....Love em high heat.

The quality of brisket is the main factor in any brisket smoke from my experiences...Many ways to check the tenderness before buying etc....
post #4 of 13
Not my cup of tea. A brisket really benifits from low and slow breaking down the connective tissues. Before people started cooking them low and slow it was considered unedible.
post #5 of 13
I used to cook strictly low and slow, and worry about a temp spike above 240, now i crank it up to 350 or so and let them go till proper tenderness. I even cook my ribs (st.louis) at 280-300 for about 2 hours, then foil with secret stuff for 15-30 then back on for 15. The only thing i dont really like doing hot and fast is pork butts, i would rather them be low and slow.
post #6 of 13
Obviously you have never been to texas my friend....That is bunk on low and slow being only way edible....The german immigrants who went to texas hundred plus years ago could not sell the briskets in their butcher shop proper for any money, so they started alot of the famous brisket/ bbq joints that still exist today....They cook very hot and fast to this day(some 400 degree plus)....Look it up KREUZ market etc....
post #7 of 13
Its all about personal preference. Some guys swear by low and slow and some swear by higher heat. If you know what you are doing they appear to come out awesome either way. Just look at old Myron Mixon he cooks his high and he seems to be doing just fine. I think there can be a argument and it would go either way its all about personal preference and what your style is.
Just my $.02
post #8 of 13
Well then I must try this high heat version.

Imdianagriller I am in mooresville not too far from ya. Need to taste a high heat brisket.
post #9 of 13
You are more than welcome to come by a comp sometime and hang out, or after i get my two new smokers for comps i am going to have a big cook going you can come by then.
post #10 of 13
Here is an interesting discussion of low & slow versus hot & fast.


Barbefunkoramaque has a lot of good info and history in this thread.

Helljack6 from here also liked the results of his head brisket.


post #11 of 13
I have never tried high heat smoking but if Alex saids it good I would try it. It has to be good so maybe I'll even try it too. Since I just finshed an alnight brisket (15 hours) smkoe for sunday dinner.
post #12 of 13
I will second this Barbefunkoramaque has helped me tremendously with my brisket, i highly suggest watching videos from his youtube page. Donnie has a ton of knowledge in each post if your funky enough to understand.
post #13 of 13
biggrin.gif Yeah, some of the videos are pretty off the wall but the man has a TON of knowledge.

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