Originally Posted by thillin
OOPS, I meant option 3. 250 will include the 225-250 range most people use to shoot for. I remember starting out and I always shot for 225-250. Now I don't have the time to waste and if I can keep turning out briskets in 4-5 hours like the 15 lber I did Sat, I'll stay around 300. Gives me more time to spend with the family.
What do you do to keep temps high in your spicewine?
Wait! Bigmista wrote a cookbook?
Then burn the entire ram on the altar. It is a burnt offering
to the LORD, a pleasing aroma, a food offering presented to the LORD.
God loves BBQ!
Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.