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First time post and high heat brisket

After a few years of lurking and enjoying the tips from others I thought it time to post.  This morning the LBGE is cooking a high heat 8lb brisket that unfortunately doesn't look quite like a packer.  I thought of going the Texas style with just salt and pepper but decided to use a Weber Steak and Chop shake they had on sale at the Costco for $4 for the big shaker.  I plan to cook at 300-235 and plan to at 165 given so many others claiming best ever results.  Question, I've read to pull at 205 yet it's more the feel then temp.  Any suggestions?  Thank you in advance.


  • QDudeQDude Posts: 657
    When a fork goes in with no resistance it is time to pull it.  That should be in the 200 degree range.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • QDude, thank you.  I'm two and half hours in and just hit 160.  Not a great crust forming yet?  Guess if it's foiled it won't matter.
  • CowdogsCowdogs Posts: 491
    To get a better crust, wait until 180 to foil.  Skipping the foil is my advice for a high heat cook. High heat =  less time on grill = less moisture loss.  Make sure you are probing in the coolest spot.  
  • cazzycazzy Posts: 8,898
    edited May 2013
    I'm anxious to hear your results, since most peeps cook flats delicately. Love the experimentation! I've learned more from curve ball approaches and it's helped me refine my technique.
    Just a hack that makes some $hitty BBQ....
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