Just made the best brisket I've ever eaten. Has anyone tried this? I put the brisket on with the minion method (6 lb flat) and cooked it for 9 hours total. In the 8th hour I wrapped the brisket in foil and blew open all the vents and stirred the fire. The cooker went up to about 320 degrees and I kept it on for another hour or so. I then put it in an ice chest for about an hour and a half and the final product was perfection. I know this is close to the "smoke and foil in the oven" trick, but I did the whole thing in the WSM. Just curious if anyone else has tried this.
