For NYE I'm going to do a brisket. Due to timing I think I'll be using the high heat method rather than overnight that I usually do. I was brushing up on the HH brisket techniques and it looks like it's recommended to be put in a foil pan/wrap. Was curious what people have seen as their best results with this method? When doing the overnight I usually wrap it in butcher paper at around 160-170 instead of foil. I'll be separating the point to make some burnt ends too.
What is your go to technique for high heat briskets?
Thanks and happy holidays!
Daum
What is your go to technique for high heat briskets?
Thanks and happy holidays!
Daum