Quote Originally Posted by Gman View Post
Higher temps than what I use, but as long as it doesn't dry out, brisket sure is tasty. Might have to take some of my sliced brisket out of the freezer for dinner this week. Enjoy!
Yeah, I wasn't too sure about it, but I have seen a few people on BBQ Pitmasters go this route and do very well with the judges. So I figured I'd try it. Plus, I have some beef broth in the bowl to help keep things a little moist. One team even went 275 the whole way on a buffalo brisket and it didn't dry out.