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Old 11-13-2005, 09:50 PM   #13
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The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

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 FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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