Tim D.
TVWBB Fan
I too have to boast about the high heat method for brisket. I've done 2 whole briskets before, not high heat, and I screwed them both up to where they were overcooked and undercooked. This past weekend I did a 12 pound whole with the high heat method and it was AWESOME!! It took just a little over 4.5 hrs and I tried to keep the temp very near 350. My temp did drop down to 290 so then I added more fuel and it went right back up and all turned out great! All I used was Sea Salt and cracked pepper as a rub and injected with beef broth. Tenderness was spot on and it had a bright red smoke ring. I would love to show a pic but haven't figured out that method yet 
So if anyone is on the fence with the high heat method, you MUST try it and I would be surprised if you ever went back to the slow and low (all night) method. Thanks to the developers of the high heat method! You made my family very happy
So if anyone is on the fence with the high heat method, you MUST try it and I would be surprised if you ever went back to the slow and low (all night) method. Thanks to the developers of the high heat method! You made my family very happy 
