Today's brisket cook

[Rich_S]

7lb flat.

4hrs @ 225, then foil, then 4hrs @300 (added more coals and put the door on upside down).

Cut it with a fork.

 

[Skip Felts]

Joyful pictures. Many thanks. My next brisket awaits in about a week. Got turned on by this forum to the higher heat method. I will be happy not to have to wake up to keep checking it. Looks you used a sort of middle approach. Your temps are lower than the forum said. Sure can't argue with the result. I'm following your lead...

 

[Rich_S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Skip Felts:
Joyful pictures. Many thanks. My next brisket awaits in about a week. Got turned on by this forum to the higher heat method. I will be happy not to have to wake up to keep checking it. Looks you used a sort of middle approach. Your temps are lower than the forum said. Sure can't argue with the result. I'm following your lead... </div></BLOCKQUOTE>

Just check it not too long after foiling. I probably didn't need to let it go the full 4 hours after the foil. I decided to check it not expecting it would be done and was shocked to see the internal temp was 200.

 

[r benash]

Good looking brisket - nice bark.