I do high heat briskets now. They turn out just as good, if not better.

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May 24, 2015
9:31:17am

srey

I do high heat briskets now. They turn out just as good, if not better.

Competition cooks do it this way too.

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srey

New username: OneUpper
Bio page: srey
Joined: Feb 1, 2007
Last login: Dec 28, 2016
Total posts: 0 (0 FO)

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Messages

Author

Time

Is 16hrs too long for a 13lb brisket at 225?

CBaass

5/24/15 8:56am

You're looking at it from the wrong perspective. It isn't how long you cook it.

srey

5/24/15 9:01am

And for heaven's sake, let the brisket rest for at least an hour or two before

srey

5/24/15 9:03am

Another answer. If you let the brisket cook too long it won't necessarily dry

srey

5/24/15 9:05am

Anywhere from 1 to 1 1/2 hours per pound is typical

Medute

5/24/15 9:08am

Don't know, but the guy who makes some of the best rated bbq in the country at

Thrill

5/24/15 9:29am

I do high heat briskets now. They turn out just as good, if not better.

srey

5/24/15 9:31am

I've recently converted to hot and fast. makes things easier.

mottman

5/24/15 10:32am

Links to videos here

Thrill

5/24/15 9:33am

BBQ pit stop in Lehi taught me to do 10 hours at 250, foiling after 5 hours.

CougsOrDeath

5/24/15 9:41am

There are definitely countless ways to do it, but Franklin's

Thrill

5/24/15 9:51am

+1

BlueMatter

5/24/15 2:06pm

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