I'm gonna leave it in there till it burns up, or gets tender

[Bob Sample]

Isn't it great when you get a brisket right.

 

[Charles Howse]

Originally posted by Mike R.:
Congrats on a great brisket! I do HH only for briskets after seeing how easy it really is. I don't prop the charcoal door for higher temps, I offset the lid just slightly. This allows all the heat/smoke to reach the meat and not out the door.

Oooooooo! I forgot about that method. Thanks for the reminder Mike, I'll do that next time. Not a fan of anything escaping anywhere but the lid area.