Brisket Help

thewindwardegg · December 2010

So I promised to bring smoked brisket to a holiday party that is tonight. Due to circumstances beyond my control I wasnt able to get it on the Egg until 8:30 this morning. Its a 9.6 lb whole brisket.

I have the Egg at about 300 now trying to speed it up. Do I dare go higher? Any thoughts, tips on bringing this speed brisket in on time?

BigA · December 2010

what time is the party? 300 isnt to high, i know there are a lot of people that do high heat brisket. you can try this site out. http://playingwithfireayoundsmoke.blogspot.com/1996/03/brisket.html

thewindwardegg · December 2010

The Party is at 7:00. Thanks for the link.

vidalia1 · December 2010

Let the brisket get to an internal of 160...wrap it in Hvy Duty af...no broth or juice....put it back on at 300-325 until it sticks fork tender...probably about 2 hours after wrapping...save the juice and defat it...take leftover juice & brush on the sliced brisket for a great flavor & glazing effect....

Will you have time to do burnt ends???

Hatch · December 2010

At 300 I would add water to the drip pan from time to time. I find it makes a big difference at that temp.

Since steam carries a lot more energy than dry air at the same temp. it will also help speed the cook up.

bubba tim · December 2010

Sorry,no help here. I am old school. Low N Slow.
Next time, try this http://bubbatim.com/Bubba_s_Brisket.php

Good luck tonight..

Brisket Help

Comments

Categories