6 HOUR HANGING BRISKET 🔥🥩 Brisket is one of those cuts I’ll never stop experimenting with… but somehow I always come back to hanging ’em. They cook FAST, and all that fat dripping straight onto the coals kicks back some serious flavor. Sure, you sacrifice a few slices to the hook gods 😂 but I’ll gladly take a couple holes if it means stupid easy, dumb delicious brisket in 6 hours. . And the rest? I’ve been playing around with a hotter hold lately. Pulling closer to 200° and holding overnight at 200°. Definitely not foolproof and I’m still dialing it in, but there’s a tenderness I get from it that I REALLY like. . Foil vs butcher paper? I use both. This point was hanging right over the fire and had some CRUNCHY bark, so I went foil to soften it up a bit… and it worked exactly how I wanted. All in all, this was a fun ass cook. . Stop overthinking BBQ. Get outside, smoke some meat, experiment and HAVE FUN! 🔥 Would you hang a brisket or are you keeping yours on the grate? . oklahomajoe...