First Brisket smoke at higher temps

[kona77]

A number of guys on here ( Greg B. EFGM etc)have posted about smoking briskets at higher temps . I have always smoked mine at 225 with great results but the cook times have varied greatly ( 14-22hours for full packers).. Not a big deal but most of my brisket smokes are for special events/family gatherings and it is hard to plan a consistent meal time. After some hesitation I finally decided to give it a try today. Started with a 17lb prime/packer from Costco (a real nice looking brisket). Used 7-8oz of hickory and applied my normal olive oil/Jim Baldridge rub. i usually go back and forth on fat side down or up but decided on down today..I did apply some of the fat trimmings on top of the flat side and started the cook at 265.. Was expecting a cook time in the 8-10 hour range but the point hit my 195 goal in 7 hours. I checked the brisket and the flat was at 197 and the brisket had a nice jello/wiggle to it. Pulled and wrapped for 2.5 hours. Turned out great,  the flat was nice and tender and the point was just dripping with juice and was very tasty.. Will definitely try another higher temp brisket smoke again       

 

[barelfly]

That looks great, Gene!

 

[old sarge]

Great cook Gene.

 

[kona77]

  It really was amazing to watch the temps/stall process on this smoke.  Usually hit the stall process in the 170 range and it can take 4-5 hours (or longer) to go from 170-180.  Cook did slow down at 170 but the temps hit 180 in 90 minutes.. 

 

[Smokin Jon]

Are you going to abandon the low and slow method from this point moving forward?

 

[kona77]

Are you going to abandon the low and slow method from this point moving forward?..

I am going to do the higher temp smoke on at least one or two more briskets just to see what the total
smoke times are for future reference.. My wife said it was the best brisket I have made and it got rave reviews
from some siblings.. As I mentioned I usually only do briskets for family/special events and it would be great to get a
process that gives me a consistent cook time.. Low and slow has turned out some great meals but I may stick with high temp cooks if the smoke times are alot more consistent.. 

 

[smokeasaurus]

Good looking briskie 8)

 

[EFGM]

Well, over 2 years late, but great job!

 

[OldeSmoker]

The brisket looks great. I’ve got a packer in the freezer. It may be my next smoke.

 

[kim0bbz]

Also tried a higher temp this time, 250... still came out great, and cut my normal stall time (5-6 htrs.) down to 3 hours. Thanks for the tip!