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Old 03-09-2011, 06:46 PM   #11
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

Originally Posted by RedPig View Post
There are certain things you can do to move the cook along, trimming, higher temp, foil, etc. I see no reason to split unless you are cooking on something smallish like a smokey joe. You stand a far better chance of drying your brisket over such a long cook. Same goes for splitting it IMO.
I may have to give the high heat a try. If it can cut my smoke time in half, that's what I'll do. Thanks everyone
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
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