I'm doing a brisket this weekend, but I have a lot of things going on. I really don't have a lot of time for smoking, and I shouldn't really even try it, but I have to eat so I was thinking brisket, if it can be done hot and fast.
My questions are:
- How hot can I do it, and how long per pound?
- Can it be done and still be tender and moist?
- What technique?
Any and all help will be greatly appreciated.