JONNYROTTEN
Well-Known Member
This is my fourth brisket on the smoker and it turned out awesome. All the others were a bit dried out. This one was tender and juicy. It could be because its thicker than the others but I'll take it. I went high and hot at 350. I put it in while it was warming up at 200. wrapped in tinfoil with no apple juice or anything at 170. Pulled it at 194 and put in a cooler for an hour. It took around 3 1/2 to 4 hours on the smoker plus the hour in the cooler. I think the other two I did low and slow may have had a little more smoke flavor but not enough to offset the 3 1/2 hour cook time which is real nice. This was on a breezy 38 deg day. It will be our go to method in the future.