Originally Posted by wsm
Teams that arrive on Saturday morning.
Please bear in mind that I have cooked at a WHOLE ONE FARKEN comp - and I didn't really cook - I just hung out for my Master CBJ requirement.
Nonetheless, our friends in Texas like to cook brisket high (temp) and short (time) - and they turn out a good product. Also if you start with a 5 pound flat it cooks a bit faster than a 17 pound packer. I don't want to say anything bad about our friends who show up Saturday AM- but do they walk?
I'm not saying anything bad about them at all. IF that WORKS for them great. I'm saying is that you need to plan who needs to be where when and adjust your schedules accordingly.