Hi temp brisket.

[David Brewer]

Hi everyone. After reading about the high temp briskets lately I thought I'd try one myself. I got a whole brisket, rubbed it up, Cooked it for 4.5 hours (wrapped halfway through)until it broke down. Internal was around 206 for around 20 minutes when it finally was finished.
It was moist and tender. I chopped it up, made some brown gravy, and topped baked potatoes with the meat and gravy. It was delicious. One of the best pot roasts I ever ate. I wasn't bbq, but it sure was good.
Dave

 

[Dan H.]

hey David, sounds pretty good. did you mean it turned out like pot roast or is that just how you referred to it? One of these days I might have to try high heat.

 

[Tom Chips]

You weren't clear wether you cooked it in a WSM, or an oven, but I'm guessing by your description, you didn't smoke it.

Gotta give it a try someday, you'll love it.

Welcome to the forum!

 

[Tony Hunter]

Sounds like that was mouth-watering good!