5 Hour brisket! Hot and fast BBQ has been a game changer for me, particularly brisket. No missed sleep, crazy easy and you’re able to smoke and eat brisket all in the same day. I think the results speak for themselves but if you’re still skeptical or a hater, try it for yourself! . NOTES/TIPS: 1: Avoid rubs with too much sugar as it will burn 2: Flip as needed throughout the cook. You’re looking to build crust/bark but not burn anything 3: Because of the high temps, you will get a thick dark bark. I prefer a foil wrap as it softens the bark without washing it away. Plus at high temps with fat dripping, butcher paper can burn. 4: Because we are cooking hot and fast, you’ll cook it to a higher temp. This was done at 214 degrees internal. 5: Vent before you rest. Crack your foil and let the brisket drop to 170 before you place it in your cooler/cambro or oven. 6: IT’S NOT DIRTY SMOKE! THE PITBARREL DOESN’T HAVE A SHIELD OR DRIP PAN SO AS IT COOKS, THE FAT DRIPS ONTO THE COALS AND THAT...