Quote:
Originally Posted by KCUnited
I did a couple high heat briskets over the Summer/Fall, cooked at 325+. It was certainly convenient enough for spontaneous cookouts, and I felt the meat was tender enough, but cooking with foil killed the dry rub I would use on a low and slow. Quality of the bark was undesirable.
I'll definitely keep doing them every now and again for the convenience, I'll probably experiment with a wet rub next go around.
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This is my exact experience with it as well. Next time I'm going to do this method after work on a Friday, cool the meat in the fridge overnight and then re-smoke it on Saturday low and slow to make a new version of burnt ends.