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Old 04-27-2014, 01:12 PM   #13
is Blowin Smoke!

Join Date: 05-30-13
Location: Kyle, TX

I've always thought that "low and slow" gave better flavor but I also like the bark and shorter cook time that higher temps give, so I do both!
With a brisket for example, I start at 250 for the first three hours as generally the meat will take in all of the smoke that it will during that period of time and the rest of the cook is really about cooking the meat and getting the color and texture that you want on the bark. So after the first three hours I crank the heat up to 300 or so to finish the cook, there is very little or no stall, the bark gets a nice crunchy texture and the flavor is great. Best of both worlds!
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
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