B
barbefunkoramaque
Guest
270 6 to 5 or so depending on if you park them
Jeremiah
is one Smokin' Farker
In my experience with a whole packer @ 270 you're still looking at around a pound an hour, maybe a bit less depending on all the other factors. I still kind of consider 270 in the low and slow range. This is referring to a WSM with water, 270 measured at the grate (290 dome??)
I've also noticed that the more marbled "premium" type briskets have a much lower cook time.
I've also noticed that the more marbled "premium" type briskets have a much lower cook time.
bigabyte
somebody shut me the fark up.
I cook at 275 for my low and slow brisket. Hour per pound is a pretty good average.
JD McGee
somebody shut me the fark up.
Hey bro...just caught up with your thread...I'm not seing ANYTHING wrong with your smoke ring...it looks great! 
Nice job! If anything you might want to foil @ 165-170...then start probing after an hour or so until it's like buttah. The temps seem fine to me...I was actually hitting 365 ish at the time of foiling.
Nice job! If anything you might want to foil @ 165-170...then start probing after an hour or so until it's like buttah. The temps seem fine to me...I was actually hitting 365 ish at the time of foiling.
