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You can save yourself a lot of time and stress by using the high heat method. I used to do all my briskets low and slow but a few years back tried the HH method and I’ve never done a brisket overnight since.

I've done up to 14lb packers. I use 2 fire bricks to keep the coals to one side. Foil under the brisket to catch the drippings. Place lump and 3-4 chunks of mesquite or red oak in the barricaded area and light at one end with a torch. L&s you need to almost close your bottom vents completely...

How I set up my kettle. I use 2 chimneys of lump spread around the outside of the bowl. Preheat the stone in the oven at 550 for at least a half hour. Place my veggie basket on the grate and put the stone on that, this raises it about 4". I then use two old rotisserie skewers to hold the lid of...

I just flip my veggie basket over and put my stone on that. It's probably about 4" deep.

Seems like those guys could have saved themselves a lot of time and trouble coming here, reading a bit and asking a couple questions. Been doing hh and l&s briskets on my kettle for years.

Tough and dry=undercooked Crumbly and dry=overcooked

Thanks Cliff, I remember when I had way more posts than you lol.

Mark. Still stupid hot and humid here. I was out your way and drove through Airdrie in late July. Took this picture near you url=https://flic.kr/p/2a6fLuP][/url]Untitled by robertssample, on Flickr

Been a long while since I posted anything in here but thought I'd give it a go today after finally figuring out how to post from Flickr instead of photo bucket. My day started out as it usually does these days Untitled by robertssample, on Flickr Was a little wet when it was time to cook but...

Ph has a f sound when properly pronounced so Stephan should be pronounced Stefan. That being said you should pronounce a persons name the way they want you to. I'm still trying to figure out how singer Sade name could possibly be pronounced Sharday but if she wants to pronounce her name wrong...

Best advice I can think of is to make small adjustments and give them time to take affect. It's easier to bring the temperature up than it is to bring it down. Don't open the lid to peek. Don't get obsessed checking temps all the time, in fact I would recommend learning to cook without the...

By wet do you mean juicy? Dry and tough is underdone, juicy and tender is perfect, dry and crumbly is overdone. Should be able to pull a slice apart easily with your fingers.

Moisture and tenderness comes from the breaking down of the connective tissue in the meat. Surface fat just pretty much renders down and flows off whatever your cooking. I trim most of the surface fat off my brisket.

On a side note Len. How do you find the meat at Walmart now that they've gone to all Canadian AAA Angus beef? I normally avoid Wally World meat. Actually I normally avoid Wally World everything.

It's fine as long as your fridge is in the 34f range with little variation. It may smell funky when you open it but give it a good rinse with cold water and you'll be good to go. I usually leave my briskets in the fridge as long as possible, longest was in for a little over 8 weeks. Kevin...

The only wood I use that I can really tell a difference with is mesquite. I use sugar maple from my yard, apple from my neighbours yard,cherry from my sis-n-laws yard and red oak from various friends wood piles. They all smell different from each other when your burning them but taste wise they...

The butt is actually part of the front shoulder. Cook them bone in.

I'm terrible at planning ahead so I do most of my BBQ hh. Decide at breakfast I want brisket and I can go to the butcher, buy a 14lber and have it ready in time for dinner. I don't see much of a difference between l&s and hh

Cook it the same way you would in your smoker. If you want to cook it faster us the hh method.

You would probably have to find a good old fashioned butcher and tell him what you need.