Well I know you didn't want to smoke your brisket at 350° it happens spacially if your new to that smoker. Now as far as high temp smoking I haven't done it but I have read alot about it too. Then I also would say to foil it and I would take the brisket to maybe 195° for slicing and 205° for pulling and if you take it out of the foil for the hour or so to let the bark harden maybe you should just leave it out of the foil all together. Then you can pull it at about 195° and you will have a good hard and thick crust/bark what ever.
post #21 of 39
5/22/10 at 4:49pm