bring your temp up to about 350 (I like to start the fire low, put the (room temp) brisket on, and give it a little time, maybe 30-40 mins, at 250, then crank up your heat to about 350.
In about 2 hours, check your internal, when it hits around 160, foil the whole thing completely, and put it back on, maintaining around 350. Check it in another 2 hours, and every 15-20 minutes after until your probe slides in like it's butter. Never had a brisket take more than 4-5 hours cooking this way.
Is it old fashioned low and slow? nope, but it comes out REALLY well most times!
Last edited by Stoke&Smoke; 08-21-2010 at 03:50 PM..