5 hour brisket on WSM. Came out delicious even dealing with fluctuating temps due to wind. 15lb full packer for those who don’t think a brisket that size can be finished in 5hrs.
by Least-Donkey9178
11 Comments
Ghandi903
5 hours?! Holy snopes. What temp did you cook it at?
yangstyle
Details, please.
Jase_1979
No right or wrong method really. Looks great
stinkymapache
Looks dry.
Same-Chemistry-3079
Curious — what’s the taste test show? Does it retain moisture cooking that hot?
Exciting-Bid6590
Interesting. I’ve never had good results but I believe it’s because I failed on the rest.
vaguelysticky
I think everyone know that it CAN be cooked in that time. There are a lot of reasons your SHOULDN’T cook it that quickly.
Mainly Collagen breakdown and fat rendering- for collagen iso breakdown into gelatin takes a lot of time between 160° and 190°F. There’s no way to rush this. This breakdown is what makes brisket more tender, and gives it rich velvety texture. If you rush through it, it’s going to be tough and dry. Same is true a fat to a slightly lesser extent, rendered fat is going to be much juicier.
Hi, temps like that also lead to a bitter carbonized bark.
canada1913
I suppose we all have different tastes as what’s good and not dry lol.
Silver-Direction9908
It looks really dry
Early_Wolverine_8765
Looks really good for that little amount of time! Nice tool in the arsenal if you need a good brisket in a hurry.
kahnikas
The additional pic you added in the comments shows your brisket came out super moist and delicious looking! Not bad at all for just 5hrs.
11 Comments
5 hours?! Holy snopes. What temp did you cook it at?
Details, please.
No right or wrong method really. Looks great
Looks dry.
Curious — what’s the taste test show? Does it retain moisture cooking that hot?
Interesting. I’ve never had good results but I believe it’s because I failed on the rest.
I think everyone know that it CAN be cooked in that time. There are a lot of reasons your SHOULDN’T cook it that quickly.
Mainly Collagen breakdown and fat rendering- for collagen iso breakdown into gelatin takes a lot of time between 160° and 190°F. There’s no way to rush this. This breakdown is what makes brisket more tender, and gives it rich velvety texture. If you rush through it, it’s going to be tough and dry. Same is true a fat to a slightly lesser extent, rendered fat is going to be much juicier.
Hi, temps like that also lead to a bitter carbonized bark.
I suppose we all have different tastes as what’s good and not dry lol.
It looks really dry
Looks really good for that little amount of time! Nice tool in the arsenal if you need a good brisket in a hurry.
The additional pic you added in the comments shows your brisket came out super moist and delicious looking! Not bad at all for just 5hrs.