Pellet pooper folks do that all the time. With a charcoal smoker, I like to do hot and fast, maybe start off at 250 for first hour to get more smoke flavor and a nicer smoke ring. Then ramp it up to 300-350 till the middle of the flat is probe tender.
It turns out just as good, if not better then a 14 hour brisket, only I only spend 7-8 hours for the whole process.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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