Originally Posted by jbuntingsr
I do low and slow but there is a mess of people that cook hotter. I don't know if it matters it seems temps are all over the place. Probe tender seems the only consistent answer.
This right here is the correct answer for low and slow or hot and fast briskets.
When it probes tender it is done.
The only difference is with hot and fast is that it gets done faster. Also do not use rubs with lots of sugar if you are doing hot and fast. The sugar will burn. Also wrap the brisket once it gets the color you want.