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Old 05-11-2011, 12:49 PM   #5
is One Chatty Farker
Join Date: 12-23-10
Location: Mount Pleasnt, SC

I don't know enough to say that hot & fast is "better" science, but I do know that it produces brisket that is pretty darn good.

The last 1/2 packer I cooked (the flat end) was finished in 5-5.5 hours. I have no idea what the temperature was...I just cooked it where the pit was cruising (and it was pretty hot to the touch).

Beef can tend to shrink a bit more under high temps than low. So be aware of that.
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