Quick question on doing a high temp 4lb brisket flat?

[TimO]

I've done a few briskets low and slow in the past. I would like to try it with the high heat method. I'm a bit confused after searching all the postings. Can someone give me quick run down of the steps involved? Thanks Tim

 

[Clark Deutscher]

1) Salt Brisket (skip if rub has salt)
2) Rub Brisket
3) Toss on cooker well bringing it up to temp, leave all vents open.
4) Go have a few adult beverages.
5) Make sure your cooker temp is somewhere around 350 or so.
6) I foil when the brisket hits 160 internal, this takes about an hour and a half, some foil soley by time, either way.
6) Stop temping once it is in foil and pull off ths smoker when it is tender. Basically if you can put a fork in and it will not pick up the brisket. Don't take it to far past this or it will fall apart.
7) Let rest and eat!

Clark

 

[TimO]

That should work....thanks for the advice. By stop temping do you mean dont worry about the internal temp....go by fork test?

 

[Dave/G]

Not Clark, but yes

 

[TimO]

Got it! Thanks for the help.

 

[TimO]

One more thing, no water pan I assume?

 

[K Kruger]

I'm late, perhaps, but yes, an empty foiled pan.