British BBQ Society Forums

BBQFanatic wrote: In the USA some of the top brisket cooks do it H&F (as they cook on Jambo's which sit at 300+F throughout the cook). As a point in case one of the last American Royal (or could be another com) brisket winners screwed his brisket, rushed out bought a new one and cooked it from start to finish in 3hrs flat. He scored a perfect 180F.

This year it looks like people are cooking even hotter on their Jambo's to allow them to get more sleep. i know two teams in the US who were starting their cook at 400-450F and both are amazing brisket cooks and win a lot!

Cheers for all the replies.

Its good to know a brisket can be done h&f if needed but I think i'll keep going low and slow until im happy with my results and they are as consistent as can be then I might try it hot and fast.

Thanks again

done both and it really depends on the quality of brisket you get and the fat content. mega fat cook it hot and fast, rest for 30 mins and serve however i will continue with low and slow because i prefer a calmer cook lol

I really enjoy the low and slow way of cooking but i do get a bit of stress off the wife if the maverick alarm goes off at 4am.
Should be a good enough reason for her to get me a pitmaster iq for xmas

Just had another go this weekend, I am definitely getting the right cut from my butcher, once trimmed it was just over 2kg.



The plan was to get it on the smoker, pull it off and wrap then put it back on but keep an eye on it, instead, I put it on, wrapped it after 3 hours and went to the pub, when I got back it was a little over 6.5 hours in total but the smoker had dropped temp to less than 100c and no idea how long it had been like that.

So removed the point, and sliced the flat across the grain to get some good slices but it was a little dry/ too well done for my liking. It was still bloody lovely and made us all go "mmmmmmmm that's nice" but not "oh jesus christ that's good, where have you been all my life".

However, once dipped in the juices it definitely helped. The point however was underdone and the fat and tissue had not rendered fully, but then I would expect that once the brisket is removed and cooked, you remove the point and put it back on.

So, another cook, and more experience.

I am happy now that I do have the right cut of beef and I understand more about the flat and the point, next stop is try again but pay more attention to it.

Might do it this weekend, it is payday this week after all