Originally Posted by SmokinAl
It's been a long day dude! Glad it all worked out for you. I have always smoked my briskets low & slow, never tried it your way. I always thought that since brisket is such a tough cut of meat it needed many hours for the connective tissue to break down. I wish I could taste yours to see how tender it is.
It has been a long day and I still haven't slept yet.
I got the idea first for high heat brisket from the Weber silver bullet site last year when they were talking about doing a high heat brisket on the WSMs and how to do it. NORMALLY, if i'm cooking for myself I only temp to 165 which is about 2.5 hours from start. Then I foil and run until the probe enters like a hot knife through warm butter, pull and wrap and cooler. Using that method, i've NEVER had a full packer run any longer than 4 hours 10 minutes. The only difference between foiling and not foiling on a high heat brisket is that when you foil, you begin to steam and braise the meat and you lose that nice firm bark on the outside, other than that, there's really no difference. Just a faster way of doing the same thing. Popdaddy and Bigmista from bbq-brethren both cook them that way as well (high heat unfoiled, and bigmista does more brisket in a week than anyone I know based on his posts about it.) until probe tender. Another thing to make it an accurate assessment, grind the tip on your probe down until it's flat and use that as your probe. Lastly, if you haven't seen it, go to youtube and search for Popdaddy and check out his tri-level dirty dalmation rub where he cooks 20 packers high heat. He explains it all during the video.
Anyways, the meat got shredded, we arrived on site and found out that of the two containers, we ended up only needing one to fill an 8 quart slow cooker to re-warm it from traveling. I added two kid's sized drinks of apple juice and dusted with a light coat of on site seasoning and it was the BOMB!!!!!!! Injecting is the way to go!!!!!!!!!!!