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?
Help us out here--
Was the event "cook sat night" or "cook Fri night"?
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.