High Heat Brisket with Lump

[Steven A]

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.

 

[Bill Spearman]

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.

 

[Steven A]

OK, 2 hours later......... smoker holding at 375, brisket is at 191 degrees. Time to pull it off. Guess the lump worked out okk.

 

[Steven A]

http://s1085.photobucket.com/a...current=IMG_7076.jpg

Final product. Once its out of the foil and sliced, I'll add pics

 

[Steven A]

Oh, that's better

 

[Steven A]

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