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Unread 06-01-2010, 11:23 AM   #29
Knows what a fatty is.
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Join Date: 06-17-09
Location: Lincoln, NE
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Been a while since I posted here, but i'm still smoking in the background. Brisket, H&F, HH, whatever, 325-350 for me in the UDS. for the last hour I generally ramp up to about 400 by the time it's all said and done. The guys I cook for at my facility don't care so much about the smoke ring as they do the great taste of brisket so cooking them fast works out well and the longest i've had one take is 4 hours and 5 minutes start to finish. That's a lot of gained sleep!!!!
Kenmore 4 Burner Gasser, 7xUDS up and SMOKING!
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