Brisket - Low and Slow or High Heat?

[Rich Parker]

This is only my second time for brisket. The first time I smoked a brisket was last year, and I did it low and slow for several hours.

I have been reading about folks cooking briskets at high heat in about 4 hours.

What do you guys think?

[Bbq Bubba]

Be prepared to be totally confused after this thread is over.....:rolleyes:

I cook 12-14 lb briskys on the drum at 300ish and there done in 7-8 hrs.

What kind of cooker do you have?

[EatonHoggBBQ]

I cook whole packers 12-14 lbs at 250 for 9-10 hrs. on my Klose.
Never tried the higher temp method.

[Rich Parker]

Be prepared to be totally confused after this thread is over.....:rolleyes:

I cook 12-14 lb briskys on the drum at 300ish and there done in 7-8 hrs.

What kind of cooker do you have?

I have one of the original WSM's. What temp do you pull them off? Do you have a different method for full packers over flats? My wife picked up an 8lb flat from Sam's tonight.

[Big Bears BBQ]

You can do both ways but I think slower is better. I use my WSM to do briskets I get them around 10lbs Q it around 250 to 275 takes around 8hrs or so just depends if you want to slice it or pull it for sammys........


Big Bear

[Bbq Bubba]

I have one of the original WSM's. What temp do you pull them off? Do you have a different method for full packers over flats? My wife picked up an 8lb flat from Sam's tonight.

I personally wouldn't do a flat hi heat.
Not enough fat to protect it from drying out.

[crossczek]

I'll be watching this one.
I've only done it the low/slow method but am very interested in the high temp ways.
I will say though that when I did do the low/slow way, it turned out great.

[michiana mark]

I'm the low and slow method. Real low (225) and real slow( when It's done) . Enjoy your brisket. Fat side down of course.

Hold on Ethel:D

[Rich Parker]

I personally wouldn't do a flat hi heat.
Not enough fat to protect it from drying out.

Never thought about that issue.:rolleyes:

[Dave]

I also have a wsm and have had good luck smoking brisket at between 225-250 degrees. I have only done flats, so can't comment on whole ones. I use a probe thermometer, and heat to an internal temp of about 195 to 200, then pull and wrap in foil for a half hour or so to settle the juices. If you go to
www.virtualweberbullet.com this web site has alot of info.

[Rich Parker]

I also have a wsm and have had good luck smoking brisket at between 225-250 degrees. I have only done flats, so can't comment on whole ones. I use a probe thermometer, and heat to an internal temp of about 195 to 200, then pull and wrap in foil for a half hour or so to settle the juices. If you go to
www.virtualweberbullet.com this web site has alot of info.

Thanks for the info Dave! I have used a lot of the cooking info on that site to get started. And followed one of Chris's recipes for Brisket the first time I attempted it, but it took over 10 hours to get done.

[toolman]

low and slow 225 till internal temp of 195 or 1/5 of jack wrap in foil stuff in
a cooler for about a hour slice it up nice and juicy .

basic rub fresh ground black pepper kosher salt and garlic

[Rich Parker]

Thanks for the input!

I think I am going to go low and slow and just let it cook overnight. If i ever move out of the backyard, I will probably have to learn how to cook it a little faster. Will post pics when done.