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Unread 04-09-2014, 10:59 AM   #1
Rusty Kettle
is one Smokin' Farker
 
Join Date: 07-15-13
Location: Butler PA
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Default Hot and fast brisket on traeger questions.

I am thinking about doing a hot and fast brisket on my traeger and adding a foil pack of wood chips for supplementary smoke. Would this work to get smoke at temps of 325-350? I know low and slow but I may have to do it hot and fast at some point and I saw an article about it. I was wondering if I can still get a smokey flavor. Also, should I remove the fat cap for hot and fast? I figure the fat will not render as easily at hot and fast temps. Let me know what you think if you have done this before. Thanks
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