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Unread 05-17-2012, 01:46 PM   #15
cricky101
On the road to being a farker
 
Join Date: 04-14-10
Location: St. Paul, MN
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Quote:
Originally Posted by landarc View Post
...Currently, I am liking my semi-hot and fast method, that Saiko mostly started me on. That is to go low for an hour or two, then ramp up to 300F and let 'er rip until done.
This is what I've been doing too. It still shaves a lot of time off of the total cook and puts out a good brisket.
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