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Unread 04-18-2013, 09:16 AM   #79
willbird
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Quote:
Originally Posted by Pitmaster T View Post
I would venture to say you are absolutely right!!!!!. Heck the end of that brisket was MUCH closer than even 4 inches, it was fine.... nothing on the whole brisket that I would not be able to eat or even felt burned. I figured one inch of burned meat was no big deal if the rest was good.... but there was nothing burned.

We all know if we made a rack where the brisket was 4 inches off the coals it would burn..

but wait....I am thinking


you know... if you look back at the ribs video you can see chunks of wood that are still "wood color" even 4 hours into the burn... so maybe the coal bed is not as hot as we think.
Also anything that drips out or runs off the meat flows downward which might help balance out the temperature ?? Sort of a built in cooling system :-).

Bill
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