Originally Posted by Paul B
OFF Topic......Why does the above^^^^contain one more sentenance than the one on the topic page, see below:
I cook brisket hot and fast at 275 - 325 F all the time. I cook them fat cap down until they reach an internal temp of about 150 to 165 F then wrap them in foil. I continue to cook them at 275 to 325 F until they reach an internal temp in the thickest part until they reach 205 F. Then, I wrap them in a thick blanket and put them in a cooler for 2 hours. The last two hours in the cooler finishes them up nicely. I defat the juice in the foil/pan and use it as au jus over the finished brisket. It always turns out tender and delicious.
The above is a direct copy of the original.....
I need to try a hot and fast brisket soon.........
Please clarify. I don't know what you mean.
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