Q
Que-Dawg
Guest
Well my parents and wife entered me in our boat docks annual chili cook off next month. The last few years have been pretty darn good. I have been playing around with a brisket chili that everyone seems to enjoy. I think I may have a shot… BUT everything has to be cook on sight. And as we all know brisket will take some time. Has anyone done a point on high temp instead of low and slow? For high on a point at what temp and about how long before a pick goes in like butter?