HH brisket.

[timothy]

3 hrs at 325. Foiled for two hours at 350.
Vented for 20 mins then into a cooler for two hours.
Flat was tender and the point was melt in your mouth.
It's been awhile since I've done one and wasn't disappointed.

 

[Tim Campbell]

That looks delicious, Timothy. Everything is kick***.

 

[ChuckO]

A testament to HH cook. Awesome cook Timothy

 

[Tony Coloma]

5 hours, then rest. Nice. Real nice.
What was the pull temp?

 

[B.A. Poole]

Not a brisket guy but I would try that. 🍽

 

[timothy]

What was the pull temp?

Take it to 170 then foil. Once foiled , go till tender not a certain temp.

 

[Wilmer Cogburn]

Looks great.

What is the "HH Cook" method?

 

[timothy]

What is the "HH Cook" method?

Brisket - High Heat - The Virtual Weber Bullet

Moist, tender high-heat brisket cooked in only 4-5 hours in the Weber Smokey Mountain Cooker.

www.virtualweberbullet.com

 

[Darryl - swazies]

Looking great...I did a point only last weekend....had it off and n the cooler in about 7 hours....nice and tender.
I didn't go as hot as you but I think I maybe could have.....

 

[Barb D]

Awesome job Timothy.

 

[Rich Dahl]

Timothy, nice cook, looks great.
Only way I'll do my once a year brisket. Although Barb says no more brisket till the last one is gone. Might be awhile for that to happen.

 

[Bruno]

Looking great...I did a point only last weekend....had it off and n the cooler in about 7 hours....nice and tender.
I didn't go as hot as you but I think I maybe could have.....

Looking to get my hands on a point soon.
I just don’t see them much.