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Old 02-24-2013, 04:57 PM   #24
El Ropo
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Join Date: 10-06-10
Location: Austin, TX

Originally Posted by kgressler View Post
Could you elaborate? Not really sure I understand. If you have something to add or if you think I am doing something wrong please share. A couple of smillies doesnt really help me.
I can only guess what he wanted to say, since I'm still half asleep, I'll hazard a guess.

If your pit wants to roll at 275, just roll with it. No need to go fussing with the vents. Some people around here go as high as 350, powering through cooks, it shaves many hours off the cook times with very little difference in final result.

Your thermo is in the point. Most people when using a thermo on brisket packers, poke it into the middle of the flat. The flat is all you are concerned with, the point will take care of itsself.

That about right blu?
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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