quote:Did a high heat brisket over oak on Memorial Day. Ran the smoker at about 360-375 rather than traditional 225-275. Delicious with some grilled bread, grilled corn and a watermelon and mint salad. First time I've done a high heat brisky, and I'm not sure if I'm sold on the method.
Very interesting. Never heard of this before. Any details you can provide or a link to a recipe? I had someone recently giving me a ton of shit about running at 250 for a brisket...i've found that to be my sweet spot.