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Old 01-23-2012, 09:37 PM   #52
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Originally Posted by tish View Post
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
I don't know. Some people like doing the long cooks, I guess.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
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