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Unread 05-17-2010, 02:50 PM   #10
The drunken pig
Got Wood.
 
Join Date: 03-31-10
Location: Oklahoma
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Yeah, my brisket was always so so when doing a low and slow, a 12 hour cook always was a pita.

Hot and fast rocks. 5 hours or so and you end up with a great piece of meat, pork butt is even better this way too. Actually I have made ribs at 300 degrees that have been damn good too. My last cook I used at 350 and it worked just as well.

And I personally go by both the prob test and temp.
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