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Unread 06-01-2010, 12:13 AM   #22
Ye Olde Party Palace
On the road to being a farker

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Join Date: 03-05-10
Location: Portland, MO
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Until this spring, my previous 8 yrs. worth of brisket was all done in the 225-245 temperature range. But after spending the winter months reading Brethren posts about "hot and fast", I decided to give it a try. Now my fire in the furnace may have left some grey on my face, but I am still "young" enough to be adventureous with my cooking. After turning out some of my best brisket ever with hot and fast, I AM HOOKED. Less time, great taste, and even more compliments; what more do I need. I now cook in the third heat range.
SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo.

Youth and enthusiasm are easily overcome by old age and treachery.

Last edited by Ye Olde Party Palace; 06-01-2010 at 12:15 AM.. Reason: mis-spelled
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