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Old 09-21-2009, 03:04 PM   #5
Saiko
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Join Date: 12-24-03
Location: Kennesaw, GA
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I think the biggest advantage of high heat, is that when you screw it up, you've only wasted 6 hours of your life instead of 12 hours.

Since we know it's possible to produce very tender and juicy brisket in a 350 degree oven, it makes sense that a tender brisket in a high heat smoker should be possible also. Like kickass said, the hardest part is timing. The window between undercooked and overcooked is much smaller at high heat.
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