Midnight Smoke
somebody shut me the fark up.
- Joined
- Jan 24, 2008
- Location
- Southern...
I have balked at the High and Fast method, mostly due to lack of knowledge on my part I admit. After reading many posts from the true Pit Masters we have here, I want to try one myself. Read so many posts my head is swimming.
Planning one for New Years Eve party of about 20 people. Need dinner to be ready around 6pm.
Here is where the confusion sets in. What is the process that produces the best results? Start around 225º for a few hours then kick it up to 325º until Brisket hits 160º and foil to 200º? Then rest for 2-4 Hours?
Or, start at 325º and keep it at that temp?
I guess what I need is a ballpark idea for total cook times.
Picked up a 12lb Packer and will be using the Egg.
Thanks for your advice!!! In helping me avoid a possible disaster?:redface:
Planning one for New Years Eve party of about 20 people. Need dinner to be ready around 6pm.
Here is where the confusion sets in. What is the process that produces the best results? Start around 225º for a few hours then kick it up to 325º until Brisket hits 160º and foil to 200º? Then rest for 2-4 Hours?
Or, start at 325º and keep it at that temp?
I guess what I need is a ballpark idea for total cook times.
Picked up a 12lb Packer and will be using the Egg.
Thanks for your advice!!! In helping me avoid a possible disaster?:redface: