Hot and fast for brisket?

[kelbro]

I was taught to smoke at 'just under boiling' so 210 was the magic number. Took forever to cook any large hunk of meat but they were always tender! Got over that several years ago.

 

[Redicans]

On my Chargriller Grandchamp offset it is hard to keep low temps. So I just feed it wood and my temps are usually between 250-300 and it all just works for me. I get spikes but don't worry about it. When I stress is if I try to keep a 200-250 range, never is easy!

 

[DougE]

On my Chargriller Grandchamp offset it is hard to keep low temps. So I just feed it wood and my temps are usually between 250-300 and it all just works for me. I get spikes but don't worry about it. When I stress is if I try to keep a 200-250 range, never is easy!

The OKJ likes to settle in around 280. Rather just let it have its way than constantly chasing temps to try to get it to run lower, which is really pointless anyhow.

 

[Redicans]

The OKJ likes to settle in around 280. Rather just let it have its way than constantly chasing temps to try to get it to run lower, which is really pointless anyhow.

Yep that was a lesson learned for me. I tried chasing the lower temps and just got tired of it! I just let it run where it's happy! Keep a good coal bed and feed it when the temps start to drop a bit has been working good for me.

 

[chilerelleno]

Extreme Hot-n-Fast brisket cook.
2.5 hours of mixed Hickory and Mesquite smoke at 275°-300°.
Then kicking the temp up to 375°-400°.
Once the IT hits 165° it'll be wrapped in paper, back into the 375°-400° and finished till probe tender.

Average cook looks like this,
7 hours total time.
2.5 hours of smoke at 275°-300°
4.5 hours at 375°-400°
Probe tender at 205° +/- IT.

I do BIG Briskets this way and it is a proven method.
Do not use this method with small to medium briskets.

Prime Packer Brisket, Extreme Hot-n-Fast

Found a decent 22.3lb prime packer brisket at Costco. Y'all know where I'm going with this don't ya, yep, another Extreme Hot-n-Fast brisket cook. 2.5 hours of mixed Hickory and Mesquite smoke at 275°-300°. Then kicking the temp up to 375°-400°. Once the IT hits 165° it'll be wrapped in paper...

www.smokingmeatforums.com

Brisket EXTREMELY Hot-n-Fast

Been awhile, howdy folks! Doing yet another EXTREMELY Hot-n-Fast Brisket. 2.5 hours of mixed Hickory and Mesquite smoke at 275°-300°. Then kicking the temp up to 375°-400°. Once the IT hits 165° it'll be wrapped in paper, back into the 375°-400° and finished till probe tender. Bought a Costco...

www.smokingmeatforums.com

Big'ol Brisket Done Extreme Hot-n-Fast

So Cmack's thread on Extreme Hot-n-Fast brisket got my interest peaked again. Had it on my mind to try his method with a tweak or two to accommodate my smoker. I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find...

www.smokingmeatforums.com

 

[BrianGSDTexoma]

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

Yeah but with a Pellet at that temp I dont get the smoke I want. I now do Al's method. Put on before bed on low smoke. When I get up its about ready to wrap and few hours later I'm done. I love this way!

 

[jcam222]

Yeah but with a Pellet at that temp I dont get the smoke I want. I now do Al's method. Put on before bed on low smoke. When I get up its about ready to wrap and few hours later I'm done. I love this way!

Makes sense , different cookers sometimes require adjustments