Hi All,
Just a quick note to say I tried the High Heat method on a 6KG brisket at the weekend - It came out lovely!
Injected the night before with some beef broth. Lathered with mustard then a dry rub 30 mins before going on.
Brisket on just after the minion start with the wood on top of the lit charcoal - No water in the pan, door upside down and propped open 1/2 an inch or so.
Heat built to 350f and kept there until the flat reached 170f then foiled and cooked at 350f until the meat was fork tender and had that sexy wobble. 5 hours total cook time.
Held in a cooler for 3.5 hours as this was cooked for a BBQ we were going to.
The plate
Definitely recommend this method!