"Cursing in the church" FAST Brisket

Culinairezaken · Post by **Culinairezaken** » April 7th, 2014, 7:39 am

Hello fellow smokers,

I've got a problem which i would like your opinion on....

On july 4th i got a catering job for 200-300 pax and they want brisket.
No problems yet but here it is: the location is 300km away and i don't want to spend the night there.

Does any-one have experience with cooking brisket at a high temp for, let's say, 5 hours?

Thanks!

Pieter

The Czar · Post by **The Czar** » April 7th, 2014, 2:40 pm

What's up with your grammar? Are you a spammer ?
Should I give you the hammer?

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Culinairezaken · Post by **Culinairezaken** » April 7th, 2014, 3:24 pm

No spammer, just from the netherlands...

The Czar · Post by **The Czar** » April 7th, 2014, 9:40 pm

I personally don't cook hot and fast....but hopefully somebody will chime in....

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cypertj · Post by **cypertj** » April 8th, 2014, 12:51 am

It can be done just fine add long as you have the room in your pit. Keep the temp between 325-350. I let them roll fat cap down for about 4 hrs and then wrap with butcher paper. Back on the pit until they are probe tender. Could be anywhere between 5-6 hrs. After they probe tender I like to let them test for about another hour. I would go with 10lb'ers at the most, not any bigger.

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Culinairezaken · Post by **Culinairezaken** » April 8th, 2014, 1:53 am

cypertj wrote:It can be done just fine add long as you have the room in your pit. Keep the temp between 325-350. I let them roll fat cap down for about 4 hrs and then wrap with butcher paper. Back on the pit until they are probe tender. Could be anywhere between 5-6 hrs. After they probe tender I like to let them test for about another hour. I would go with 10lb'ers at the most, not any bigger.

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Thanks, it's for a good couse and they provide the meat!

I think the pit is big enough...

Post by **Rodcrafter** » April 8th, 2014, 5:45 am

So that is what my smoker will look like on a trailer. lol

CrazyD · Post by **CrazyD** » April 8th, 2014, 8:21 am

cypertj wrote:It can be done just fine add long as you have the room in your pit. Keep the temp between 325-350. I let them roll fat cap down for about 4 hrs and then wrap with butcher paper. Back on the pit until they are probe tender. Could be anywhere between 5-6 hrs. After they probe tender I like to let them test for about another hour. I would go with 10lb'ers at the most, not any bigger.

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This is how i cook my briskets and they turn out great! But like he said, stay around that 10lb or less range.

Culinairezaken · Post by **Culinairezaken** » April 8th, 2014, 11:46 am

Thanks guys!
I'll order a couple of briskets to try next week.

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