Richard Litt
New member
last weekend i cooked a 13 lb brisket using the hi heat technique. I was able to keep 350F for ~6 hrs in my 18.5" WSM. I had to prop the door open to go over 300F. The finished meat was amazing - so tender 
. I trimmed the fat that would normally be absorbed by the meat if smoked for 12-16hrs , which i am not good at yet. But I will try smoking again.
. I trimmed the fat that would normally be absorbed by the meat if smoked for 12-16hrs , which i am not good at yet. But I will try smoking again.