Double heat means two things: two oven temperatures and the hottest sauce in the line. Three hours covered at 300°F breaks the collagen down into gelatin, which is the only thing that makes a brisket tender. Then the oven jumps to 375°F for twenty-five minutes, and that is where the Spit'n Fire sets into a crust instead of a coating.

Foil on tight for the entire first three hours. Brisket is a muscle that worked for a living and it needs a humid environment to give up. Every gap in the foil lets steam out, and a brisket that dries out at hour two never comes back no matter how long you leave it in.

Fifteen minutes of rest, then find the grain and cut across it. Brisket has grain running in two directions between the point and the flat, so it changes partway through the cut and you have to turn the meat. Slice with the grain instead of across it and even a perfectly cooked brisket eats stringy.