View Single Post
Old 01-14-2011, 05:54 PM   #10
Knows what a fatty is.
Join Date: 03-09-10
Location: Liberty Mo

There are some who swear by doing briskets hot and fast at around 350 to 400 degrees for about 4 to 5hrs but the margin of error is very small between being done or burnt. I dont know how one taste from the other but I know there are some hot and fast cookers out there.

Also I know when I cook at a competition and its quiet time around 11pm or 12a everyone kinda gets their game face on and get settled in. Havent really seen anyone wondering around and snooping. I thought it was kind of an unwritten rule not to bother other teams while they are prepping/cooking.
Rubbed for Your Pleasure bbq team captain
2 New Braunfels Barrel Smokers - love em
22.5 WSM
Chargrill gasser/smoker w/sfb
et-73 and ET-732 Maverick dual probe
Thermapen Black
Certified Judge
no trailer
no truck
no luck
smokaholic is offline   Reply With Quote