High heat OK for choice brisket?

[S. Fink]

I was finally able to track down a packer and am set to my 1st whole brisket. Was doing some reading up here and saw a post that said you shouldn't do choice briskets high heat, due to the heavier marbling. I've been doing high heat flats for years and was hoping to not go back to low and slow. Is it a real concern?

 

[Pat McCreight]

Yes, it is ok. I would only reserve low and slow for Prime and Waygu, although I've never cooked either. I have done select and choice briskets high heat and they turn out great.

 

[Brad Benski]

Yes, High heat works, as does low and slow.

Some people prefer to do Prime and Wagyu low and slow but High Heat will cook a tender and tasty brisket. In the same way that many prefer to do Select Briskets in the high heat method but low and slow can produce a tender and tasty brisket as well.

When you get a chance try both methods! Maybe not on the same day, but get the feel for your smoker, how does it cook at 215, 250, 300, 325. What's the texture of the meat, how quickly did it cook.

The enemy is a dry brisket......this occurs because of overcooking regardless of the temp you cook at. By the same token, an undercooked brisket will be tough as not all the connective tissue and collagen has melted away.