Hot and fast for brisket?

[whistlepig]

Just finished two pork butts to vacuum pack for the freezer. Largest one was 10 pounds. 8.5 hours at 275 degrees and it turned out excellent. Anyone do brisket at 275 degrees?

 

[babydocsmoke]

Also interested. I've heard of people having a lot of success around that temp!!

 

[jcam222]

I do brisket at 275F always. End up with great results

 

[912smoker]

^^^^^Same here Jeff. Quicker cook and great results.

Keith

 

[JIMSMOKES]

Another hot and fast person here.

 

[normanaj]

Always at 275 these days,same for butts.

 

[radioguy]

Ditto here. I get it screaming hot then put the brisket on fat down for 4 hours. No lookey . I keep the temps 260-290F. I dont foil but have been wrapping in butcher paper at the end of stall. (stall not long) wrap in foil after flat probes done. Rest, rest, rest

RG

 

[motolife313-2]

250 here. Usually cook briskets in 12 hours or less. Primes in 10

 

[sandyut]

I do all my butts and briskets at 275. its the only way to roll! turn out great and doesnt take forever.

 

[tallbm]

Just finished two pork butts to vacuum pack for the freezer. Largest one was 10 pounds. 8.5 hours at 275 degrees and it turned out excellent. Anyone do brisket at 275 degrees?

I do all my whole packer briskets at 275F smoker temp, unwrapped the whole time in my MES40.
I do my pork butts the same.

 

[sandyut]

I do all my briskets at 275F smoker temp, unwrapped the whole time in my MES40.
I do my pork butts the same.

Its the only way to do them!

 

[SmokyMose]

Since my offset likes to run at +/- 275 that's where I cook them.
I wrap in paper after the stall and leave wrapped. I always cut off the flat from a packer to use for pastrami so I don't know about how the flat comes out....
Works for me :)

 

[zwiller]

Hot and fast is 325F/350F not 275F to me. I have not done it with brisket YET but actually did back to back butts to compare 225F vs 275F and _NO_ difference at all. I break my brisket down into 4 chunks, 2 chunks (half) for butts: 8hrs.

 

[jcam222]

Hot and fast is 325F/350F not 275F to me. I have not done it with brisket YET but actually did back to back butts to compare 225F vs 275F and _NO_ difference at all. I break my brisket down into 4 chunks, 2 chunks (half) for butts: 8hrs.

View attachment 707044

I pretty much do 275 to the stall and once wrapped in pan 300-325 until tender , nice two hour rest then

 

[DougE]

Just finished two pork butts to vacuum pack for the freezer. Largest one was 10 pounds. 8.5 hours at 275 degrees and it turned out excellent. Anyone do brisket at 275 degrees?

Yes! There ain't no magic number (225°) with BBQ. Not sure where this "perfect" pit temp came from, but running hot and fast on brisket and butts (275~300° pit temp) gives the same results as cooking at 225° but takes less time to cook.

 

[sandyut]

Yes! There ain't no magic number (225°) with BBQ. Not sure where this "perfect" pit temp came from, but running hot and fast on brisket and butts (275~300° pit temp) gives the same results as cooking at 225° but takes less time to cook.

the 225 number was all over the recipes I found when I first started. its a horrible lie spread to make every cook painful so you have to buy good Q. bahahaha.

Stop the 225! (JK)

 

[okie sawbones]

Hot and fast is 325F/350F not 275F to me. I have not done it with brisket YET but actually did back to back butts to compare 225F vs 275F and _NO_ difference at all. I break my brisket down into 4 chunks, 2 chunks (half) for butts: 8hrs.

View attachment 707044

Me too. Myron Mixon's method of power cooking - 350 degrees at 2.5 hrs unwrapped, 1.5 wrapped in foil and 4 hrs in the ice chest.

 

[Chasdev]

My first wood burner wanted to be at 300 and above, that was it's sweet spot.
I've done them at 325/350 with spikes up to 375/400 before I could calm things down.
There's some pretty tasty bark in those high temps.

 

[DougE]

the 225 number was all over the recipes I found when I first started.

Same here, it was gospel that 225° was the only temp to smoke at, otherwise, your food would be crap. Ain't so, but many still follow it.

 

[tallbm]

the 225 number was all over the recipes I found when I first started. its a horrible lie spread to make every cook painful so you have to buy good Q. bahahaha.

Stop the 225! (JK)

One of the most disappointing books I ever bought was the "Smoke & Spice" book by Bill and Cheryl Jamison.
It was touted as an amazing book for recipe and smoking food.

Basically every recipe and ever bit of insight was "smoke at 225F until it is done and add smoke".....
No guidance, not temp differences, no wood recommendations, AND lots of recipes that were basically the same with different meat.

Pretty much you could boil down the 550+ pages to a 1-2 page table that says 225F, add smoke, finish when done, and then list the same ingredients, BUT lump together all the different meats it works for.
I mean I guess it could be a few more pages of a table but nothing special.

This book was touted as being one of the best out there, and didn't offer anymore learning, insight, or quality than doing an internet search and hitting 3 random pages on this site :D
This site and this community is the best cooking and smoking resource in the world, and more!

STOP 225!!! :D