LarryR Posted January 2, 2010 Report Share Posted January 2, 2010 HIGH HEAT BRISKET A guy over on the Weber board did a nice summary on high heat briskets. Obviously it's written for Weber Smokey Mountain cookers but other than the cooker operation the technique would apply to ceramics. If you haven't tried one I'd recommend giving it a shot, it's a nice technique to have in your back pocket and turns out a damn good brisket. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted May 18, 2010 Report Share Posted May 18, 2010 I hope this link continues to work long into the future. This guy put quite some time into his post. I like the idea of using a foil pan as opposed to just foiling the brisket. Would make poking the brisket at intervals much easier as we check for "doneness" My wife has one of those aluminum cake pans with a lid that slides on and provides a tight seal... I wonder where she keeps that... Quote Link to comment Share on other sites More sharing options...
