High Heat Brisket with Lump


 
S

Steven A

TVWBB Super Fan
Can't believe that I forgot my Kingsford Blue in my wife's car. I'm going to try to do a small high heat brisket. So far, it looks like A LOT of smoke coming out. I started with the Minion Method, so hopefully it dies down some.
 
Should not be a problem. Whenever you think done is approaching, probe it every 20 to 30 minutes. High heat done window is smaller. Especially with a small brisket.
 
OK, 2 hours later......... smoker holding at 375, brisket is at 191 degrees. Time to pull it off. Guess the lump worked out okk.
 
ahrendt4871


Oh, that's better
 
3 hours later, smoker is sitting at 425. Too bad the meat is off. What a waste of good heat. Wish I least has a fatty too throw in
 
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