What y'all cookin for the long weekend?

[KCUnited]

Originally Posted by R8ers

Plenty of fat to make the meat tender.... Beings this cut is from the breast area and cows don't have collarbones, I have read there is alot of connective tissue here and for this connective tissue to gelantize (sp?) this takes a long slow cooking

As I said, low and slow is preferred, but you can cook a tender brisket at a higher heat in a shorter amount of time by using foil. As the fat and connective tissue renders, the meat cools itself, accounting for the long cooking process. Using foil expedites this process. You'll find that the higher heat method is the minority but plenty of people on the circuit use the technique as they feel they can better control the cook time.

If you have a cooker that can maintain 225 and plenty of time, I'd go low and slow. If you have a cooker that struggles to maintain a low temp or want to do a brisket without burning an entire day, you might benefit from a higher heat method.