David Verba
TVWBB Fan
Cooked my first Brisket using the high heat method - found HERE Didn't quite separate the point from the flat properly,to make burnt ends, but got most of it. AWESOME! It was sooo tender, I let it sit for about 1.5 hours before slicing in juices. After slicing it quickly became dry-ish (when people got up for seconds) but still very good. I learned from K. Kruger that I shouldn't have let it sit so long. Next time will be better. Great, very well defined smoke ring....
