1. High quality brisket to us is taste and tenderness. Taste is beefiness, smokiness (not too strong, but present), right amount of salt taste, and a good bark (here you will have opinions, between "soggy" bark and "crusty" bark). Tenderness is it must bend on the finger and you can eat it with just a fork.
2. For us low-slow is for offset (ie; traditional bbq pits) and fast-high is for gas powered (ie; Southern Pride Smokers). Reason is gas powered smokers create a lot of air/wind, thus drying the brisket faster than a traditional offset smoker. The verdict is that offset smokers make a better product (ie; because it's low-slow, which you can't do with gas powered smoker).
3. I believe we are warming at 160 F but don't remember.
4. We don't do tented foil, but there are lots of youtube videos claiming otherwise.
5. Flame/coals, don't know enough about this.
6. We don't have any special equipment other than really good gloves to carry hot brisket around when wrapping.
7. You can cook the trimmings separately and use them for sandwiches (since you don't need a clean looking slice) or use it in beans. You can also grind it to create products like sausages or burgers. See this video https://youtu.be/H-_ok8WGb4k?t=236, look at how thick the trimmings are.
On the beans front, my official beans recipe is this whiskey bbq beans. But I like whiskey, so YMMV. https://grillinfools.com/blog/2015/06/11/my-spin-on-oklahoma...
I am full, currently - but now my mouth is watering.
1. What factors to look for when seeking "high quality brisket, but also...?"
2. When to use which low /v/ high
3. warmer at what temp? Tented in foil? just an oven? open flame/coals? or special equipment?
6. What do you do with the trim?
Thanks - would love to taste yours...