High Heat Brisket (1st Time) with QView

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Looks like it came out great. Kinda like a power smoke I guess. Nice smoke ring too. I would worry it would get dry using higher temps but that looks good & juicy. Great job!
 
Good looking brisket. Thanks for posting.
 
good looking brisket there. I always leave the fat cap on mine It seems to baste it as it cooks to me. that was a fast cook though and awful high heat I'll be smoking one next weekend but I think at much lower heat. Big party cann't take the change.
 
It's been my contention that you can smoker at higher temperatures with good results. Depends on the meat. Some flats are so lean that they will be dry no matter what temperature you do them at and some briskets will have enough fat to withstand the higher heats with no ill effects.
 
I was skeptical the first time i seared then smoked at 275 a brisket-years ago...Hands down the easiest way to soften up a tough brisket.

I smoke them 275-300.Closer to 300 and they have excellent smoke ring.
I use more smoke then normal-to get good ring before 140-150 internal.
 
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