I have an 11 lb brisket that I want to cook hot & fast. I've never cooked one this way. It's always been the long and slow method. It's seems hot & fast is beginning to catch on and I figured I would give it a try since my previous briskets have been just ok.
I read someplace, not sure of the site, that you cook at 300-350 for 2 hrs then either wrap in foil or place in a pan with some "liquid", seal w/foil and continue cooking for approx another 3 hrs.
My plan is to follow the above but will inject, season and wrap for a couple hrs rest in the fridge.
Has anyone used this method and if so, how were your results?
I read someplace, not sure of the site, that you cook at 300-350 for 2 hrs then either wrap in foil or place in a pan with some "liquid", seal w/foil and continue cooking for approx another 3 hrs.
My plan is to follow the above but will inject, season and wrap for a couple hrs rest in the fridge.
Has anyone used this method and if so, how were your results?
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