mstewart39
Full Fledged Farker
So I’m trying a “hot and fast” brisket for a second time on my Bandera. The first time was a failure. (Dry, terrible brisket.)
Today I’m trying again, but it’s 32 degrees outside. It’s shockingly difficult to keep high temperatures. I’ve gone through 4 splits in 1 1/2 hours just to keep the temperature at 260-275.
Is that normal? I guess I won’t be able to hit “hot and fast”. I started with a very full chimney of charcoal, and then added 2 splits. I’ve already added 2 more.
In the first hot & fast brisket I had temperature swings up to 400 degrees. (Oops.).
This time I’m not sure I’ll even be able to hit 300. I think that should be great for cooking a brisket. I’m just not sure “hot” or “fast” will be included in my hot & fast brisket cook....
Any suggestions? Any “don’t worry, this is perfectly normal, you’ll be fine”’s?
Sent from my iPad using Tapatalk
Today I’m trying again, but it’s 32 degrees outside. It’s shockingly difficult to keep high temperatures. I’ve gone through 4 splits in 1 1/2 hours just to keep the temperature at 260-275.
Is that normal? I guess I won’t be able to hit “hot and fast”. I started with a very full chimney of charcoal, and then added 2 splits. I’ve already added 2 more.
In the first hot & fast brisket I had temperature swings up to 400 degrees. (Oops.).
This time I’m not sure I’ll even be able to hit 300. I think that should be great for cooking a brisket. I’m just not sure “hot” or “fast” will be included in my hot & fast brisket cook....
Any suggestions? Any “don’t worry, this is perfectly normal, you’ll be fine”’s?
Sent from my iPad using Tapatalk