2 Hot & Fast Brisket Questions
 

Ive read a ton of threads on high heat brisket cooks but have a couple of things im still not clear on.

1. I usually don't trim full packers much but it looks like some folks trim them pretty tight for high heat cooks. Am I ok leaving most of the fat cap as i usually do or is it indeed recommended to trim it pretty close?

2. I read in a couple of threads that when doing a high heat brisket on the drum you can expect finishing temps closer to 205ish. I know, I know, go by feel, however, im a rookie and like to use the temp as a bit of a guideline to assist me in deciding when its ready to pull in addition to whether if feels like buddah when inserting the probe.

I trim my briskets the same for both, I try to leave 1/8" of the fat cap on, I do remove all hard yellow fat and loose hanging fat.

I start testing at 195 for a packer, 190 for a flat, it has been pretty close to 200F +/- for me in terms of when things are done.

Don't trim your fat cap unless you plan to do some burnt ends.

had to edit the word "vagina" out of my post here

1. I trim high heat brisket the same as low-n-slow. I trim the fat cap down to about 1/4 inch and any big hunks of fat on the flip side.

2. Haven't noticed any difference in "done" temps. I start probing around 185, usually end up pulling around 200 or so when probe feels right.