Originally Posted by helljack6
I did however see on another website, that the guy does 14lb packers in 4 hours 20 minutes tops. Perhaps you might check out what he does and compare it to what you did and see where the process differs.
That was actually the guide I used for my first high heat brisket, which was done in about 4 and a half hours. That one came out OK, but just didn't have enough smokey flavor and bark for me. This method was an attempt to combine low and slow along with high heat, so I could get more smoke and bark. This took a little longer than expected (about 8.5 hours), but I think it's a nice compromise in that I can start it aroundn 10AM and still have it ready for dinner.
I still have some tweaking to do, I might try a "medium high heat" brisket next at around 275 degrees and see how long it takes.
Shelter me from the powder and the finger
Cover me with the thought that pulled the trigger
Think of me as one you'd never figured
Would fade away so young With so much left undone
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