Originally Posted by ZILLA
Well, the faster you cook them the less smoke they pick up. Our 4 hour briskets we used to do on the weber didn't have very much smoke flavor. All I could ever taste was FAB.
Oh, gotcha. Regardless of the main body and finish pit temp (either low or higher temp) of the cook, I always start off in a low temp cooker for two or three hours. Partially for the benefit of the smoke ring, but also for flavor. I guess I figure since the ring stops at 135°-140° the internal is not going to accept any more smoke flavor either.
This leaves the additional flavor that is developed on the surface from the 3 hour point to the finish.....yeah, I would have to agree with you in that when doing a hot main body and finish, less time in the pit would equal less smoke flavor deposited onto the surface. I do have chips mixed in with my charcoal from the get go, and only use big pieces at the beginning, so maybe that subtle flavor from them helps me out.
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