Originally Posted by landarc
4. It is easier to cook at 280F than 225F and get a moist brisket. Although, my best cook last year, due to issues that were completely under my control but, that I did not control (beer), went like this...
1.5 hours at 225F
4 hours at 325F
2 hours at 220F
1 hour at 300F
Pulled and it was glorious. Maybe the best brisket I ever cooked.
So, you're saying the secret to great brisket is massive consumption?
22.5 WSM, 22.5 OTG, 1992 Smokey Joe