Anybody have thoughts on ramping temps up or down during a cook?
Wondering if varying temps to hit a target time for a brisket to be ready would be a valid strategy - normally it'd probably be ramping up, cause if you get done early you can just hold it in the cooler. I would imagine the comp folks would have some insights into this.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
Avatar by my son!