High Heat Brisket

My set up, an Americue, just won't reach the recommended temperatures so I can't try the high heat method. I can say however that some of the best places around Lockhart Texas cook a lot faster than I can and turn out great brisket and shoulder clod. Its different, more bark and more unrendered fat and delicious.

Thumper

Wouldn't 300* at slightly longer times produce the same results?

I am somewhat reluctant to get into the discussion much more than this,because so much classic bbq is still down under 250º.

Cookshack makes cookers that do a great job and turn backyard cooks into serious bbq cooks.

Like the -------state crutch,it can be done in specific situations when you make some radical adjustments.produce your product now,or you are out of the game.

To answer pags question,I'm confident it would be comparable.

Smokin' mentions exact timing or perish.

Some fine OK and TX offset cooks may start at 275º and finish at 325º.
They may go from the cooker into the presentation box in 20 mins.
If the product is too hot and too much carryover,they may go into ice water or a snowbank to stop the cooking.
Like cal mentioned,be so overcooked you have to slice on angles off perpendicular ,just to lift the slice without falling apart.

Yes,as we learn the cookers we can adjust time and temps to get by.

With one piece of meat you can do many things.

With 50 pieces and you may need to hold varying times,225º seems to do a good job,hold well,make life livable and always get the job done.

I have taken acouple of classes were they taugh high heat cooking. And the temps they use would be hard to do in a FEC100.

I also set up beside a guy in June at a comp who cooked his brisket at 350-375. Saw the gauge and saw the size of the fire he was using. And he had a fan on the fire to keep the temps up.

The Weekend before he pulled a 180 for his brisket, that weekend he took 32 out of 84.

RandyE

As Randy and the other cooks can testify,it is nice to pick a good judges table.