Brisket for tomorrow night - Vote for Low & Slow or Hot & Fast!

[jfmorris]

Ok folks... 15 pound brisket in the fridge (choice), and need it ready for a Christmas party here at the house at 6pm tomorrow. Vote on how you want to see this cook go... however it is approached, I need it in cambro by 4 to 5pm.

Note that I will typically wrap in foil after the whole packer hits 170 in the flat. I will hold in cambro until all the guests arrive, then plop it down onto he cutting board and slice the entire packer dinner time.

Cook will be on the SNS Deluxe Kamado, in traditional kamado mode - already setup with wood chunks and lump, ready to light a lighter cube in the center.

Oh.... and rain is rolling in overnight, for most of tomorrow. A patio umbrella is erected now over the kamado.

[STEbbq]

No splitting of point and flat?

[jfmorris]

Nope. Rolling whole packer. I could split if I do it tomorrow.

[Oak Smoke]

You’re going to wrap and rest at b 170 F or wrap and cook on to probe tender?

[jfmorris]

Wrap at 170, continue cooking to probe tender, then go to cambro.

[Oak Smoke]

I’m almost forced to go hot and fast on my kamado. If I go 225 F when I get to about 203 internal I have very poor bark. I think it’s from all the retained moisture. At 300 F I get beautiful bark and it’s done in about 6.5 hours. With hot and fast I do cook fat cap down as a heat shield

[STEbbq]

I voted the low and slow approach because I know you have rock-solid cookers and experience to pull it off without disrupting your sleep. If I felt you’d be losing sleep, I’d go hot and fast. I love sleep too much.

[jfmorris]

Kind of leaning this way to, as I know it gives me 20 hours to get the brisket done, and I know I can hold it for 5-6 hours if I had it get done unusually early... just looking to see what others think though.

[captainlee]

I prefer low and slow. Did one hot and fast and wasn't happy with the results. You've got plenty of time...

[LA Pork Butt]

Jim, I did one turbo brisket at 300, and it may have been the best brisket I ever did. It called for injecting the brisket, smoking at 250 fat cap up for an hour, flipping the brisket, upping the temp to 300, mopping every 90 minutes until done. The recommendation was to wrap and hold for 2-4 hours. I always found holding brisket and Boston Butt improves the cook.

[STEbbq]

I recently acquired a proper injector which worked awesome for my turkey so yeah, I’ll be injecting anything I can come up with for the next little while. Too bad we don’t have time to find that fancy bbq injection mix with phosphates (??) but beef stock should be a good experiment.

[LA Pork Butt]

jfmorris if my memory serves me I served for 6:00pm and I started the process at 6:00am. I didn’t wrap during the cook. The formula I use for estimating cook times when changing temp is to divide the new cook temp into old cook temp and multiply by the old estimated cook time. I hope that helps.

[Purc]

I have injected beef consommé and then wrapped in it as well. Brisket turned out great.

[jfmorris]

Ok folks.... votes are rolling in FAST, and looking to be for LOW AND SLOW. Get your votes in while you can!

To be honest, I've not even trimmed the brisket yet. Been thawing in cryovac since Monday morning in the fridge. Trimming the fat cap, salting and rubbing, and it either goes on tonight or in the morning. Right now looking like tonight...

[Jim White]

I voted hot and fast. but I would suggest you might consider a hybrid approach. 225 until the meat hits 100 and then let her rip at 325. Best of both worlds.

And if you separate, you won't have to start so gosh-darned early.

[Alan Brice]

Save your trimmings n go low n slow to your final IT. Plan on getting done early then put in foil pan on top of your rendered fat with trimmings and foil cover, Into oven lowest temp. 2 hours or 10 hours makes no dif it will be awesome. I believe the longer the hold in the oven, the better it will be.

[texastweeter]

I vote 225° and let it ride

[mrteddyprincess]

Regardless of the method, enjoy that cook jfmorris :-)

B

[au4stree]

I like me a hot and fast but low and slow with a cambro rest is undefeated. Unless bacon is involved then we got one heckuva title bout.

[IdahoJim]

I've been using this approach from Babyback Maniac. Start low and slow, wrap and crank the heat up. I start at about 250, then wrap and finish at about 275. I start the cook around 8am and the brisket has been in the cooler by no later than about 4pm. https://youtu.be/nCP_ZPhuR9I?si=cnJxj9dhN6OAG7On

[IdahoJim]

Oh... I've used this approach on my 26" Weber kettle and my Memphis pellet grill. Worked great with each cooker.

[briano52]

Yes, I am one more vote for the low and slow followed by a wrap after 3-4 hours. The wrap will help get you through the stall quicker and maintain moisture as well. This method has worked for me both on my pellet grill and vault cooker. I prefer a paper wrap but the difference between foil and paper is not much. I have gotten good cooks with both. I think that paper may keep my bark a little crisper but not by much.

[jfmorris]

Low and slow overnight won...

So... brisket was trimmed and seasoned with Holy Gospel, fire was lit at 9:30pm, kamado stable around 220ish at 10:30pm, and brisket went on. I'm finally going to bed after doing some other stuff for a couple of hours, and just remembered I was going to inject some beef broth. So on come the floodlights and I ran out back with a giant needle and shot it up. Turning off the Smoke remote and going to sleep...

[realdocBBQ]

Should come out great. I've never used a kettle, I just wonder how different it is cooking on one.

I want a Super 55 drum smoker, though... that's another whole different type of cooking I want to get into trying out.

[jfmorris]

Kettles are fun for grilling and smoking. Really surprised you don’t have one. I’m using the SNS Kamado today though.