1st chili cooks off (brisket advice needed)
Well my parents and wife entered me in our boat docks annual chili cook off next month. The last few years have been pretty darn good. I have been playing around with a brisket chili that everyone seems to enjoy. I think I may have a shot… BUT everything has to be cook on sight. And as we all know brisket will take some time. Has anyone done a point on high temp instead of low and slow? For high on a point at what temp and about how long before a pick goes in like butter?
[COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]