When brisket has to be done on time - Please comment

[steve_woolston]

A follow-up question: Which would tend to dry the brisket out more (wrapped in butcher paper) - finishing hot and fast, as I did, or at the 250 - 350 for a longer time as suggested above?

[grantgallagher]

Good luck getting a definitive or scientific answer to that question. Ive read a ton of brisket threads here and more often than not, everyone ends up agreeing that briskets basically have a personality. Some like it hot and fast while others like to go low and slow the whole time.

Personally ive found more drying out by leaving it low and spending hours getting through the stall. But again, thats my personal experience, i dont think there is a hard rule for brisket.

[grantgallagher]

Also for reference im using a weber kettle and SnS and im in jersey. So if its summer it as hot as hell and humid like crazy...if its winter its 5 under and dry as a bone. I havent even begun to think about trying to adjust cooking methods to compensate for those conditions.

[Loren]

I've only used butcher paper twice with brisket but they both came out of the paper with soft bark, so I'd figure that using paper would prevent moisture loss from cooking at higher temps.

I use a Weber 22" with SNS for what it matters.

[SmokeyGator]

The final results are all that matters. I have never gone to 400 for brisket, but if it works and everyone likes it then it’s good!

[DiverDriver]

What a great thread... learned a bunch from all of you!