Michael C.
TVWBB Gold Member
I need your help in doing my 1st high heat brisket. I have had very good luck doing low/slow midnight brisket method. They always turned out great. I want to try the High heat brisket. Not sure how to proceed. Will this packer that I picked up today work? It is a 8.19 lb packer. I have Monday/Tuesday off, so I plan on smoking this little bad boy on Monday.
Some questions...
1) Std. Method, plenty of coals in charcoal ring, and full chimminey to get all of them lit.
2) no water in pan, just foil the pan
3) all vents wide open.
4) what dome temp should I shoot for
5) cook for about 2-2.5 hrs, then foil
6) how long in foil? or how do I check for doneness?
7) rest meat fat side up for a couple hrs.
Thanks for your help.
Some questions...
1) Std. Method, plenty of coals in charcoal ring, and full chimminey to get all of them lit.
2) no water in pan, just foil the pan
3) all vents wide open.
4) what dome temp should I shoot for
5) cook for about 2-2.5 hrs, then foil
6) how long in foil? or how do I check for doneness?
7) rest meat fat side up for a couple hrs.
Thanks for your help.