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Unread 04-27-2007, 12:11 PM   #9
Is lookin for wood to cook with.
Join Date: 04-26-07
Location: Vegas
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Wow - tons of great advice. Thanks a lot guys! Looks like the consensus is to not sear - sounds good to me and keeps things simple.

I think my aversion to hickory stems from me using too many chips at one time. Maybe I'll try hickory again for the brisket - only this time I'll stick to a handful every hour or so, as suggested. I do want to try that oak sometime, though. Too many decisions...

Now to search for "done" temps. Thanks again, guys!

Thanks for the tips on cooking with the fat cap down - I would not have thought of trying that.
Steeb is offline   Reply With Quote