Nice looking BBQ' everyone. Dan, those 4th of July ribs look:-)
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Hey guys.
I have 4 8lb briskets going on tomorrow.
Any recs on cook time and temp?
I've never had the success with brisket that I've had with pork.
Googled and found every thing from an hour a pound to 90 min, to 2hr per pound, and temps from 180 to 300.
So I figured I would reach out and ask here.
Time is not an issue, since I'll be up most of the night and will only sleep about an hour or two.
Thanks in advance
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What type of smoker do you have?

And have you tried the Hot and Fast method before?
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I have a drum smoker, 2 propane vertical smokers, and a traeger.
I haven't heard of hot and fast.
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I did short ribs on the ECB yesterday. These came out really tender.
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Brisket on a drum is pretty easy. Here is a good hot and fast brisket: http://www.patiodaddiobbq.com/2009/0...f-brisket.html

I have tried a variety of that guy's advice and it's been pretty sound.
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Thanks for the link, I'll consider it, but the fact that my briskets are only 8 lbs are making me lean to slow and low.

Can anyone recommend a time and temp per hour?
Thanks in advance.
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I do HnF with 3lb chucks all the time. Also, if you notice he, (and American Royal winners who do HnF) trim a lot of the fat off and want them fairly lean for hot and fast. It's up to you, but don't let the fact that you have smaller briskets be the reason for not trying that method.

If you want to go low and slow, it will be more of internal temp than a set time and temp per hour. I would cook it at 250 till the brisket was 190 internal at the thickest part. That's probably going to be around 1 hour per pound. Give or take. But the old saying holds true "it's done when it's done".

Also, are yours full packers or just the point or flat?
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How long and what temp did you do those beef ribs?
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225°F for close to 5 hours...
I foiled about half of them for an hour during the cook. Those came out slightly more tender, but still gave 5 hours total time.
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I have dubbed the miniature bacon explosions "bacon bursts". They are much more tedious to make but soooooo good. I ended up cutting the bacon strips lengthways and widthways to make skinnier strips. That way they were exact miniature replicas of the original.
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I'll be putting on 7 racks in the WSM in the morning. :-)
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Those look great Andrew. I may have to try that soon.
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Making me hungry Andrew!!!

Looks good!
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Thanks. I did a brisket and a couple slabs of spareribs. All were pretty decent. The bacon explosion/bursts were the stars though.
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Post up the recipe in the Recipes sub-forum.
:-)
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Done:-) Hope it suffices.
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The last couple of times I've fired up the WSM, it's been a bear with temps. The last time or two, I struggled to get temps over 210 and this time, I somehow got temps up to 300+ after foiling the BBR's and had a hell of a time getting them back down.
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2 words...........Char-griller.

:-)
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What is the ratio of wood to charcoal that you are using? I find that if I use too many wood chunks, I have a harder time keeping the temp stable.
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