RJ Banks
TVWBB All-Star
Looking for others opinions. I decided to try the high heat method for a brisket today. Purchase weight was 14 pounds and just over 12 after trimming. I put it on the smoker just after 07:30 am with temp going between 350 to 375. About 09:15 the probe was showing it was at 163. Pulled and wrapped in foil with a small amount of liquid.
By 10:30 the temp was showing 200. Probed around and still felt a little firm. By 10:45 it was at 207 and really tender. I now have 3.5 hours until the cookout we are going to so I wrapped in towels and placed in a cooler.
Everything I have read shows it should have taken between 5 and 6 hours pretty much. I'm just wondering has anyone else had one cook in just over 3 hours and how was it if so?
Will post pic after I cut it later.
By 10:30 the temp was showing 200. Probed around and still felt a little firm. By 10:45 it was at 207 and really tender. I now have 3.5 hours until the cookout we are going to so I wrapped in towels and placed in a cooler.
Everything I have read shows it should have taken between 5 and 6 hours pretty much. I'm just wondering has anyone else had one cook in just over 3 hours and how was it if so?
Will post pic after I cut it later.