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Old 03-14-2013, 08:05 AM   #24
is One Chatty Farker
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Join Date: 05-08-12
Location: Iowa

Sounds like it worked out good. One thing I started to do was log the times and temps of my cooks. It's not uncommon for my briskets to take over 12 hours, though I cook more in the 275°F range
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
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