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Tried another fast brisket.... Tried a little hotter this time. Got distracted and temp got up to 210. Not AS juicy as last time, still really good. Side was loaded cheesy cauliflower.
Was it a flat or full packer, cause it looks like a flat to me & I would not do a flat hot & fast. It just doesn’t have enough fat in it to take the high heat.
Al
It was a 12 lb packer, the pic is from the "flat end". The point was very juicy, letting it reach 208 did not help the flat. Kinda settled in now 275-300, foil 160, check for probe tender at 200. Still get an average packer done in 7 hrz with good results