View Single Post
Unread 07-18-2009, 09:16 AM   #10
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

After cooking for years n the Kreuz style because I worked there, I too had the problem if having a GREAT brisket, moist, tender (Those traits that elude so many people even at competition level) and tasty. But every once in a while you would get a yahoo that would think it was about the ring and to tell the truth my ego was tweaked. So I asked Third eye what to do about it and I did not go the TQ route but have been very satisfied with the results of the starting off slow deal. But I don't think I need the 90 minutes because I do so much bulk. I will also use sea salt if I am doing a brisket for someone I want to impress as that contibutes to the ring as well.

Anywho....I would like to know about briquettes. I stopped using them a while back in favor of all wood. I need all wood because I smoke fast I need the smoke.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote