High heat brisket advice

[Mike E.]

Afternoon all - I typically do long brisket smokes with a few pork butts on top grate - family really enjoys that extra "baconny" flavor - on Christmas Day I'm going to smoke a few briskests high heat method / what would be something I could incorporate into the rub to approximate the same flavor?

 

[George Curtis]

cover in bacon ?

 

[K Kruger]

Or add a couple slices of bacon or uncured pork fat (rubbed and smoked during the first phase of the cook) to the foil at the briskets' sides before closing the foil up.

 

[Paul H]

Mike, add a package or two of bacon bits to your rub. Good luck and have fun

 

[Alan F]

Inject with lukewarm bacon fat and immediately put in on the smoker.

 

[Mike E.]

thx for the suggestions all, i'll report back - Merry Christmas!