Home | Profile | Register | Active Topics | Members | Search | FAQ
 All Forums
 General BBQ Interests
 High Heat Brisket

Note: You must be registered in order to post a reply.
To register, click here. Registration is FREE!

Format Mode:
Format: BoldItalicizedUnderlineStrikethrough Align LeftCenteredAlign Right Horizontal Rule Insert HyperlinkInsert EmailInsert Image Insert CodeInsert QuoteInsert List

* Forum Code is ON
Smile [:)] Big Smile [:D] Cool [8D] Blush [:I]
Tongue [:P] Evil [):] Wink [;)] Clown [:o)]
Black Eye [B)] Eight Ball [8] Frown [:(] Shy [8)]
Shocked [:0] Angry [:(!] Dead [xx(] Sleepy [|)]
Kisses [:X] Approve [^] Disapprove [V] Question [?]


T O P I C    R E V I E W
swamprb Posted - 10/04/2012 : 4:39:52 PM
Courtesy of the Virtual Weber Bullet site.


4   L A T E S T    R E P L I E S    (Newest First)
swamprb Posted - 02/02/2013 : 12:12:10 PM
High Heat is not the be all end all of Brisket cooks.

I can cook at 250* on my Backwoods and cook a whole packer in 6 hours. The style of cooker also has a lot to do with it as well.

Cooking a Brisket direct on a Big Drum Smoker clone, it may take 4-4.5 hours, starting fat down for 1.5 hours then flipping fat side up until I reach my internal target temp and foiling. With a drum the temps are constantly fluctuating from the fats dripping on the coals.

Dale-Cider House Posted - 01/07/2013 : 12:49:57 AM
Rusty, you could just sit and drink until it is time to put on the meat at 3am, then pass out.
Rustys BBQ Posted - 01/07/2013 : 12:26:04 AM
High heat cooking doesn't fit my cooking style. I like the put it on early, drink adult beverages, pass out, wake up at 7am, see that meat is perfect because you passed out and didn't have the chance to mess it up. The whole get up at 3am doesn't fit with this.
swamprb Posted - 12/03/2012 : 2:31:03 PM

© 2018 Pacific Northwest BBQ Association Go To Top Of Page
Snitz Forums 2000