Quote:
Originally Posted by Steve S
I am certainly no expert, but I have made smoked some very good brisket in 6-7 hours. As has been mentioned, cooking hotter with give you a smaller window to pull it at the right time, but there are several ways to get there. Says this guy with only one brisket post....
|
It definitely can be done very well hot and fast. Depending on timing and desired serving time I will cook them fast as well (too old for all nighters these days!). Heck, my braised briskets are usually closer to 5 hours. I just think my absolute best results on the smoker have come from longer cooks with a long hold. Plus I think it is easier and more consistent. Also, a long hold is probably more forgiving of a beginner who pulls a bit too early.
