Did a brisket with the hot and fast method on my UDS. 12lb packer at 275-325 for 4-4.5 hrs. Wrapped at 150. Put it on cooler for 2 hrs to rest. BEST BRISKET EVER! Moist and juicy!
Thanks for looking!
That looks amazing! Would you mind explaining your timing a little more clearly? You say you wrapped it at 150˚, was that after the 4-4.5 hours or was 4.4.5 hours the whole cook time? Do you know what the final internal temp was?