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Old 04-19-2007, 09:36 AM   #5
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Join Date: 04-08-04
Location: Marianna, FL

I have not looked at KickAsses Site in a while, but the method he describes works fine for both butts and briskets.

We cook at the low to mid 300s and have no problem getting it all done in 6 to 8 hours including time in the cooler. This is on a stick or charcoal burner, not the FEC.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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