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Faster Brisket....

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    Faster Brisket....

    Rehashing an old question i'm sure, but my search-foo isn't working today. Using a WMB...
    I'm used to cooking my brisket @ ~225* and taking it off at 203* internal, whenever that was, and then faux cambro until time to slice. No crutch, nothing other than on the smoker the whole time, neked and loving every minute of it. Now i would like to be able to plan a little better when it comes off, and possibly try for a faster cook. I'm thinking 325*, since lots of folks seem to use that temp. Approximately how long for a 15-18# brisket? What will I loose, or can I actually go higher and faster before I start to impact the quality?

    Thanks!

    #2
    I've done them 325-350. I know on the lower quality numbers they really needed a longer and warmer rest since they got done so darn quick.

    I cooked one once with a turkey in the Pit Barrel while running at least 350. Thank you Great-Grate!

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      #3
      I've turbo cooked a few briskets, but I generally do 275-300*F and wrap at about 165* IT. I then take it to about 200-205* depending on how it probes. I then pull, wrap in foil, then wrap in a beach towel or two, and I'll rest it in a warmed cooler four a couple of hours. I've never done anything at the temp of 325*.

      I wish you well. Here's to a great cook and even better memories with family and friends!

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        #4
        Originally posted by CeramicChef View Post
        I've turbo cooked a few briskets, but I generally do 275-300*F and wrap at about 165* IT. I then take it to about 200-205* depending on how it probes. I then pull, wrap in foil, then wrap in a beach towel or two, and I'll rest it in a warmed cooler four a couple of hours. I've never done anything at the temp of 325*.

        I wish you well. Here's to a great cook and even better memories with family and friends!
        Maybe 300* would be safer. I'll try for that... :-)

        Comment


          #5
          Faster Brisket... Is that a question in the radio contest called "Rock band, Race horse or porn film"?

          Comment


          • RonB
            RonB commented
            Editing a comment
            You are slightly confused. The horse's name was Seabrisket.

          #6
          I run at 275-300* for about 4 hours or until the bark has set. Then wrap in butcher paper and back on for another hour. After that hour and every subsequent half hour I probe the thickest part of the flat (with a temperature probe, but not measuring temp...just for feel) until it passes through like a knife through room temp butter. Note that I do NOT have to unwrap to probe. This should take 7-8 hours for a 12-15 lb brisket. Once done, remove from cooker, do NOT unwrap, place on a countertop until internal temp drops to about 160 (takes around two hours). Slice and eat. Perfection.

          I should note that this is essentially what Aaron Franklin does in his YouTube video.
          Last edited by Pequod; May 27, 2016, 02:37 PM.

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            #7
            I cook HnF brisket all the time. Give it a little rest, de-fat the jus and pour it into a pan, slice and then lay the slices in the jus. Cover and hold in a warm oven, if it's going to be a while before you eat, then serve and enjoy. If you have leftovers, vacuum seal them with the jus and reheat the package in boiling water...good stuff.

            Comment


              #8
              I'm old school. BBQ = low & slow.😎 I cook at 1 temperature, 225°. I don't wrap a brisket while its cooking, ever.
              I always serve my brisket at the time I tell my guests I will.

              I decide what time I want to serve my brisket and I put it in my large BGE exactly 18 hours before I want to serve it. My briskets get anywhere from 2 to 4 hours in the cambro depending on how fast they cook at 225°.
              Last edited by Breadhead; June 19, 2016, 10:36 AM.

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