Swindon_Ed wrote:You can cook a brisket hot & fast but generally when using a bullet smoker they don't come out as good as ones cooked low and slow. i've also found when cooking hot & fast in a bullet you get more shrinkage in your meat meaning you have less of it.
What would you say is the upper limit temperature to get something nice? What is ideal temperature?
With every brisket it's different which is why it's a difficult meat to cook. I've had briskets go past 210f internal before being done and i've had them done below 200f.
For cooking at home i'd recommend cooking up to 195f and then start testing it every 30 mins. To test use a thermapen and press it gently into the meat you should have very little/no resistance it should feel like your pushing your probe into warm butter.
I was referring to external pit temperature. Is there a too hot temperature which just ruins the meat? I'm wondering if there USA median where I can increase temp, but still get a decent result. Not necessarily a competition quality result, but something for the family.
I wouldn't say there is a temp' where you'll ruin the meat, 325f is the highest i've ever cooked brisket at, but you will need to use foil half way through the cook to protect the meat. When i cooked a brisket before at 325f and didn't foil to see how it would cook i ended up with some burnt edges where the brisket was thinner.
If you're wanting to give it a try i'd recommend cooking at 325f for 3hrs foil the brisket and then cook for another 2.5 - 3hrs and then start probing for tenderness and if not ready keep probing every 15 minutes to test till done.
