Tannehill Kid
Head Chef
Have done some searching on high temp briskets and was wondering what is the opinion of this forum. If you like high temp at what temp do you cook the brisket and how long before before foiling. Also the pros and cons on high temp. I have only done low and slow and had good luck doing them that way. But if I can get the same or close results and do it in four hours why not do it that way. This is not for comp cooking. Would like yalls opinion on this. Thanks TK