Originally Posted by kurtsara
we also smoke everything fresh on site.
How is timing managed when doing butts and brisket on site? I've got plans in the making right now and that is going to be my model/plan. My HnF brisket and pork take around 10 hours just to be ready to serve. Are you cooking hotter? (I'm in the 300 degree range for HnF). Thanks.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-