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Old 09-05-2013, 09:01 AM   #16
is Blowin Smoke!

R2Egg2Q's Avatar
Join Date: 08-15-10
Location: Pleasanton, CA

Originally Posted by woodpelletsmoker View Post
so, the pit temp does not matter as long as meat in 135F
Then why 225F instead of 345F.
I am sure 345F saving big time
Then I doubt low & slow.

I am chinese in China. We pay at least 1/3rd more in Beijing for lamb
The brisket cooked at a low temp (under 200) for almost 2 hours for some good smoke then high heat the rest of the way. Before trimming the brisket, it weighed 13.61 lbs. It was done cooking in 6 1/2 hours. Yes, a lot of time saved versus cooking it at 225 the whole way.

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