Hot&lazy barbecue?

I've read lately about people cooking barbecue at temperatures as high as 400, finishing briskets in several hours instead of a dozen or so. Vital? Wiv? Anyone? I'm feeling insecure because I haven't figured out my new cooker yet...

Hi,

My only reaction is the effects of high temperature on your brisket. There are reasons why corned beef (brisket) is simmered rather than boiled. If assaulted with high temperatures, the meat (muscle) contracts. By weight it may be the same critter, but volume it will be a shrinky dink.

Now as for the bbq element, I will defer to those who know.

Regards,
CAthy2

I know a guy who barbecues briskets at around 300-350

Tried it last weekend at around 275-300. It worked well and it sure is faster. My briskets grew a tough bark under the flat end though. I've never seen that. Next time I'll try 250 -- in the past I had been going in at around 200-225, and not worrying about it if the temp dipped as low as 180. I think 250 plus or minus 25 degrees is probably the place to be. This is confirmed by the article about Wiv in the Lerner paper. Bigshot Texas barbecue cowboy gets his recipes from a guy in Chicago, heheh. Thanks y'all!