Home | Profile | Register | Active Topics | Members | Search | FAQ
Username:
Password:
Save Password
Forgot your Password?

 All Forums
 General BBQ Interests
 Recipes
 High Heat Brisket
 New Topic  Reply to Topic
 Printer Friendly
Author Previous Topic Topic Next Topic  

swamprb

USA
1511 Posts

Posted - 10/04/2012 :  4:39:52 PM  Show Profile  Reply with Quote
Courtesy of the Virtual Weber Bullet site.

http://virtualweberbullet.com/brisket4.html


Edited by - swamprb on 10/04/2012 4:40:04 PM

swamprb

USA
1511 Posts

Posted - 12/03/2012 :  2:31:03 PM  Show Profile  Reply with Quote
bump

Brian Moriarty
Former PNWBA Board Member, CBJ/KCBS CBJ
Left Hand Smoke 2010 PNWBA Team of the Year
Hobbyist Competitive Cook & CBJ since 2007

Cooking on a Backwoods Gater, Weber Smokey Mountains, Big Green Eggs, Big Drum Smoker clones, Cajun Bandit kettle conversions, Cookshack 008, Weber Performer, Genesis, Q & Kettles, La Caja China #2, Pellet Pro 22" WSM, Smoke Daddy Big Kahuna Cold Smoker, Roastin' and toastin' on the Weber 1000/RK Drum Coffee Roaster, Vintage Kamado restoration hack.
*******Visit our supporters for 2016********

Oakridge BBQ
US BBQ Supply & Smoky Okie Rubs and Injections
Butcher Shop Cafe
Plowboys BBQ
Big Green Egg courtesy of AES
Mojobricks
Cajun Bandit
The Briner
Rib-O-Lator
Smoke Daddy/Pellet Pro
Hunsaker Smokers
Smokerbuilder.com
BBQ Smoker Supply
BBQ Gaskets.com

If I'm not competin', I'm smokin' and grillin'! Follow Left Hand Smoke on Facebook!
http://www.facebook.com/pages/Left-Hand-Smoke/116187658462391?sk=wall

Stay Hungry!
Go to Top of Page

Rustys BBQ

Canada
315 Posts

Posted - 01/07/2013 :  12:26:04 AM  Show Profile  Reply with Quote
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.

Bull BBQ's Angus and Bison
2 x FEC-750
2 x Outsiders Drums
2 x Humphrey's - Battle Box
Onyx Oven w/ blue DigiQ
Primo Round Kamado
Primo Oval XL
GMG - Davy Crockett
2 x GMG - Daniel Boone
2 x WSM 18"
2 x One touch silver kettle 22.5"
yellow therma pen(dead and buried)
RED thermapen
Grey thermapen
Go to Top of Page

Dale-Cider House

USA
830 Posts

Posted - 01/07/2013 :  12:49:57 AM  Show Profile  Reply with Quote
Rusty, you could just sit and drink until it is time to put on the meat at 3am, then pass out.

Dale Groetsema
Legends of NW BBQ
Leukemia Sucks, Too BBQ
Cider House BBQ
Go to Top of Page

swamprb

USA
1511 Posts

Posted - 02/02/2013 :  12:12:10 PM  Show Profile  Reply with Quote
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.


Brian Moriarty
Former PNWBA Board Member, CBJ/KCBS CBJ
Left Hand Smoke 2010 PNWBA Team of the Year
Hobbyist Competitive Cook & CBJ since 2007

Cooking on a Backwoods Gater, Weber Smokey Mountains, Big Green Eggs, Big Drum Smoker clones, Cajun Bandit kettle conversions, Cookshack 008, Weber Performer, Genesis, Q & Kettles, La Caja China #2, Pellet Pro 22" WSM, Smoke Daddy Big Kahuna Cold Smoker, Roastin' and toastin' on the Weber 1000/RK Drum Coffee Roaster, Vintage Kamado restoration hack.
*******Visit our supporters for 2016********

Oakridge BBQ
US BBQ Supply & Smoky Okie Rubs and Injections
Butcher Shop Cafe
Plowboys BBQ
Big Green Egg courtesy of AES
Mojobricks
Cajun Bandit
The Briner
Rib-O-Lator
Smoke Daddy/Pellet Pro
Hunsaker Smokers
Smokerbuilder.com
BBQ Smoker Supply
BBQ Gaskets.com

If I'm not competin', I'm smokin' and grillin'! Follow Left Hand Smoke on Facebook!
http://www.facebook.com/pages/Left-Hand-Smoke/116187658462391?sk=wall

Stay Hungry!

Edited by - swamprb on 02/02/2013 12:20:12 PM
Go to Top of Page
  Previous Topic Topic Next Topic  
 New Topic  Reply to Topic
 Printer Friendly
Jump To:
© 2017 Pacific Northwest BBQ Association Go To Top Of Page
Snitz Forums 2000