Quick Brisket

Smokey

This was a 2.5 lbs brisket flat that I cooked indirect for about 4 hours at 325 degrees.

I then double wrapped it in foil and let it rest in a cooler for about a hour and a half.

The results were good, worth doing, but only similar to a long (low n slow) brisket.

Unknown

I did a fast brisket in 3 and a half hours and it was maybe the best one I have ever cooked. I did notice on yours like I noticed on yours, it thatit hs no smoke ring. I had plenty of wood on the fire. Had a real good smoked flavor, but no ring.

Smokey

It did not have a ring, but did have good flavor!

Don't let a smoke ring fool you. It is possible to produce a ring without any smoke (even in the oven)!

Spring Chicken

I think I like the low 'n slow brisket better but this one turned out pretty good.

http://www.youtube.com/watch?v=qujTBE5ehKc

I thought it was kinda dry at first but the next day it was moist and fairly tender for a 3 1/2 hour 'direct' cook. Made some Eggcellent sandwiches for a few days.

Spring "Fire In The Works" Chicken
Spring Texas USA

Smokey

It was your video that reminded me that it was on my list to try.

I have been thinking about it for over a year, but only today got around to it (and I have you to blame) :woohoo: