First packer brisket/ brisket on the Austin XL

[smokinq13]

I'm smoking up my first full packer brisket on my Austin XL with the twist that its both my first brisket on the grill and the first time I'm trying the fast and hot method!

the plan is:

• brisket trimmed, shaped and seasoned in fridge 24hrs before
• Brisket got out of fridge at 6:30ish, rested til 7:15 -7:30 while smoker starts and warms up
• brisket goes on smoker with the smoker P-setting at P4
• state-of-the-art, high-tech, advanced heat trapping cover over the chamber to help with the chilly morning( that's a joke, its a harbor freight welder's blanket held onto the chamber with some $1 magnets.. and it works!)
• will smoke for two hours at P4 then crank it up to 325-350 to finish fast and hopefully strong
• then wrapped after done to rest in cooler for supper (hopefully its done by then)

Question... to wrap or not? when researching I saw that when doing hot and fast there is no need to wrap since its such a high temperature, stalling isn't really a problem but I would wrap for more of the reason to keep the meat moist... what's anyone think?

 

[smokinq13]

And since threads without pictures don't get as many comments or views... here you go!

here's the brisket right before cranking the temp up which I might have to go down to 250... my thermopro is reading close to 400 when its set to 300

my blanket system:

 

[SmokinVOLfan]

Did you inject the brisket?

Can’t really help too much as I’ve never cooked one that high but I would think wrapping would keep it somewhat moist. If you use foil it somewhat compromises your bark but shouldn’t make too big of a difference. Pink butcher paper they say is the way to go.

Good luck. I like the high tech temperature inclusion system you have going on haha

 

[bregent]

I've only done hot and fast twice, but did not wrap and did not have any problem with it drying out. Hot and fast did not produce as much bark for me as low and slow, so I would not wrap.

 

[smokinq13]

its not the best grade of beef either... Walmart brisket.... I'm not too worried about the bark as I'd rather have a brisket that's moist and little bark than a dry brisket and bark, I think I'm going to wrap to be on the safe side

 

[gary s]

Got pics ???

Gary