Originally Posted by tish
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?
At comps, I cook overnight, because I have everything timed to come off at certain points of time during the comp. For instance:
I start my butts and brisky cookers at 10:15p, place briskys and butts on at 11p, I go to sleep at midnight, up at 5am. I get 5 hours shut eye this way and I get my big meats done around 9 am, coolered and I can focus more on ribs and chicken.
When I cater, I cook hot and fast.
Peace and Smoke,
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Dan Chambers get well soon, so we can tell you to "Shut up Chambers"