First attempt at a high heat brisket.

[Luke P]

Six,

That brisket looks incredibly juicy and tender. Great work.

 

[Clint]

I wish mine looked that good!

 

[Todd Phillips]

Unfoil about 15 minutes before you would normally take it off and firm it back up. With the hot fire on high heat cooks, it doesn't take too long.

That's the trick. I've become a huge fan of high heat. It's nice to fire a brisket up at noon and smashing it by 7pm. Just remember people. When doing highheat. Throw your temp gauge out at 200 and probe for tenderness

 

[russ olin]

Great job on the brisket Six.