Anthony Martino
TVWBB Member
Today took the plunge and tried the high heat method for brisket I separated the point from the flat. Once both reached around 150 (3 hrs)I foiled them 2 hrs. ( sliced a few piece from the point cooks prerogative ) I do this more to gauge my cooking then anything. Nice smoke ring good flavor not comp quality yet but I really think it has possibility. First comp April 16