hot n fast on a 22with SnS smoking a 12.5lb brisket at 275

[kranknhank]

Any veterans of 275 or higher with brisket on a 22 with SnS? Im set for 6am first light and 640 start. No fan just daisywheel.Lighting 16 coals to start and apple placed below cold coals.

[Ahumadora]

Always used stick burners , but I now cook all my briskets at 275 or higher. Planning on eating it for lunch?

[Huskee]

Yessir. I've tried all manner of brisket cookin' on the kettles & stickburner at all temp ranges. You'll have some great bark on that. Are you planning to wrap or go nekkid?

[kranknhank]

Id prefer to go nekkid if I can get it done for 6pm . Is 275 to 285 good?

[Huskee]

I'm not a fan of going unwrapped myself, so my memories of the timing of it is sketchy. I know you can get her done in 12 flat (or less) if wrapped (10 cook, 2 cambro hold) but can't help ya with any level of certainty w/ unwrapped.

[adamcoe]

Oh yeah nothing wrong with 275, I wouldn't even really consider that hot n fast, more like "slightly hotter and faster than low and slow." In my experience, the end result between something cooked at 225 and 275 is pretty negligible. I also prefer no wrapping as well. Let us know how it goes!

[Huskee]

I was thinking the same thing. 275 is 'upper low & slow'.

[Mr. Bones]

Agreed, an that is where a lot of my cooks usually average out to...
Works well... adamcoe Huskee 'upper low & slow'

[ecowper]

I just cooked a brisket in 10 hours on the WSM 22.5 .... so relatively similar to the cooking dynamics of a Weber 22 with SnS. I started the cook at about 260, then ran it at 250 for most of the rest of the cook, finished the last 90 minutes at about 270 ..... that was mostly to improve the bark, honestly.

The brisket was 12.5 lbs in the cryovac, about 8 lbs post trim .... I trim pretty aggressively. I didn’t wrap at all, until I held it in the faux cambro. The point, honestly, could have gone straight from the smoker to the cutting board, but the flat definitely benefited from that rest for a couple hours.

I think @ 275, being done in 10 hours without the crutch/wrap will depend on the size of the brisket and the consistency of your cook environment.

[Troutman]

I did one over Christmas on a WSM as well, fan controlled at 275* solid, in 8 hours and 33 minutes with a 2 hour rest. I wrapped in butcher paper to power through the crutch.

[ecowper]

Yup, I figure if I had been at 275 the whole time I would have been about 8.5-9 hours instead of 10 ..... that 2 hour rest makes ALL the difference.

[Henrik]

Yes. I cook at 275 on my kettle, but when I cook at that 'slightly higher low 'n slow' temp I always wrap. Cooking at that temp works fine, and I like finishing my brisket in < 9 hours. But I (personally) stay below 300°, and I always wrap. That's how mine turn out best.

[Troutman]

That's because we Swedes think alike