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Has anyone turbo cooked brisket? Can you get decent results, like those that have done butts this way?
I've done 2hr open - 3-4hr foiled cooks on Brisket - Brisket is definately finicky when I rush things, and every one is a surprise waiting to be opened, it may not be to my liking, even though the guests LOVE them. I almost always have a backup plan if it's for a group, (Ribs / Appys), if I'm rushing it.
I do love to use a time crutch when I can - so I get sleep at night :) No DigiQ's here.
hot and fast brisket is all I do any more, 350 for 3 hrs or to 165, then foil (double bottom layer) then 2 hrs until 195, (I take it a little higher than typical 185-190 for low and slow) help breakdown the connective tissue, then in a cooler wrapped in towels for a hr or so. When you unwrap, foil is full of juice!! I only use full packers and I put a lot of wood chips and chunks to get as much smoke in before the meat hits 140, have had a good smoke ring most of the time.