West River BBQ
Full Fledged Farker
I was reading another thread and people were talking about hot and fast on a brisket. It got me wondering, just how much time are you taking off by running at 300 degrees versus 225? I've been cooking at 250 because my Weber seems to settle in there nicely. My last few briskets were 14/15 pounders and usually came in at around 12 to 13 hours. What are other people's experiences?