Originally Posted by Copronymous
I have a friend with a joint, has 2 Old Hickory units. He cooks briskets (flats only) for around 12 hours, give or take, @185*. He puts them on at 6 p.m., then pulls them after he arrives the next morning (6-ish), or whenever they're done. He gets unbelievable smoke rings and they are super juicy.
Either these super long cook times are just for effect, or they're cooking big whole packers at super low temps.
I've always wanted to try smoking something at less than 200 degrees, but I've always heard horror stories about meat being in the "danger zone" for too long when cooked that low. Sure seems like quite a few bbq joints go that route though.