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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-27-2009, 01:39 PM   #16
Harbormaster
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Hey Mike,
If you had been able to pull yourself away from those stickburners in Dayton, you could have come over and sat in on the WSM clinic I was putting on.

Then you wouldn't be asking these questions.
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Unread 05-27-2009, 04:25 PM   #17
Divemaster
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In all of my cookers, I've had maybe a handful of briskets and butts that didn't hit a plateau for at least some time. Some times that was as little as 25 minutes, others well over 3 hours...

I guess I'm saying that each chunk of meat is different...
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