Hot and Fast Brisket on 26" Kettle?

[jdefran]

Thinking of doing my first brisket this weekend. Last weekend I smoked ribs in the newly acquired 26" kettle and maintaining temps was a breeze.

If needed I can start the brisket early morning (4:00 am) and smoke at 225* but if I don't need to then why trouble?

So has anyone done hot and fast brisket on their kettle(s)? I was thinking of a temp between 275*-300*. I plan to use a whole packer and of course do burnt ends.

I will be doing the snake method, 2x2x1. I am using a charcoal grate for a 22" kettle to increase the distance between fuel and food, I find this makes me feel better 

So your opinions?

[MacEggs]

Go for it.  IMO, brisket can handle the higher temps … and you won't be eating it at 2AM. 

[jdefran]

 I think @SixZeroFour experienced that with an injected butt recently..I don't wanna be that guy 

[Saugust]

My WSM sits at 265-275 without me touching a thing, so that's what temp I smoke at. I figure if Aaron Franklin has people wait in line all day to buy brisket smoked at 275+ it's good enough for me. I say go for it. Plus, personally I don't have 14 hours to smoke an 8 lb pork butt. Let alone 18 for a brisket.

[Saugust]

^ I didn't mean for that sound harsh or something. If I had the time I would sit around my kettle, drink beer, and smoke meat all day every day. Some dudes are lucky enough to do that, and some day maybe that'll be me! Until then I do what I have time to do. Most of the time that's hot and fast and delicious!

[jdefran]

I totally agree with you @Saugust, if I had time to baby a fire all day that would be great but life has it's demands at the moment.

[Saugust]

Yessir. I can't baby anything. I have actual babies!

[austin87]

You should be fine. I think Myron Mixon smokes everything at 325 degrees.

[1buckie]

You should be fine. I think Myron Mixon smokes everything at 325 degrees.

Whole hawg & beef ribs go at 275f for Myron, but yes, most of his goods cook higher up.....

@jdefran
You can run higher up easily, don't do too many of these, but usually they end up running around 275+ a little.............

This was about 15-1/2#, less than 14hrs...

http://weberkettleclub.com/forums/grilling-bbqing/ok-finally-brisket/msg72790/#msg72790

& a recent 26" one (kettle, not brisket !!) ~~>

http://weberkettleclub.com/forums/bbq-food-pics/select/msg155381/#msg155381

Found that to start off, it's good to go fatcap down, to protect from the heat at the start.......if you wrap or pan part way thru, maybe flip fat up at that point..........

[SixZeroFour]

I think @SixZeroFour experienced that with an injected butt recently..I don't wanna be that guy 

You DEFINITLY don't wanna be that guy!! 

[Saugust]

Other thoughts, though this is on a WSM
http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation

[jdefran]

Trimmed (yes, my knife worked well)


Ready to go on


Kettle kruise kontrol

[1buckie]

Just a suggestion....take it or leave it, but you may want to ditch those generic band-aids for a job like that.....