Bludawg's H-n-F method...what temp at wrap?

[Pitmaster T]

How about that old, crotchety, dude? (other than you)

[ame="https://www.youtube.com/watch?v=DYvRIv50DYM&list=PL-FMdthfYNpRncNbWPiEpwsruayflxvmL&index=8"]What did you what - YouTube[/ame]

 

[GrillsGoneWild]

Yep, this Hot and Fast stuff sucks.

 

[Pitmaster T]

Yep, this Hot and Fast stuff sucks.

Like I said.... Jerky!

 

[Pitmaster T]

I hope you all enjoyed me taking you on my trip through time.... that... that was what it was like years ago.

Meaning that was what universally people yelled at you when you spoke of cooking brisket above 225

[ame="https://www.youtube.com/watch?v=I5MytyQ5OII&list=PL-FMdthfYNpTHZUi1NlE6ps_jMfBVw5UD&index=27"]Pitmaster T's Quickies - Basics of Brisket (Official Nubee) - YouTube[/ame]

 

[Pitmaster T]

grills.... when u sliced it... it looked like this?

[ame="https://www.youtube.com/watch?v=9rmOcUzjZ1k"]unbook brisket - YouTube[/ame]

 

[slackdogbbq]

I have found that cooking at 1200 to 1400 degrees works for me, cook time about 30 minutes!

This is commonly known as the shuttle re entry method.

 

[pjtexas1]

I have found that cooking at 1200 to 1400 degrees works for me, cook time about 30 minutes!

This is commonly known as the shuttle re entry method.

I'm gonna try this as soon as I figure out how to fit a whole packer in my firebox on my cabinet smoker.:wacko:

 

[Pitmaster T]

I'm gonna try this as soon as I figure out how to fit a whole packer in my firebox on my cabinet smoker.:wacko:

I once welded to the Brazos Pit (1987 Klose Pit with a newer oversized firebox i hate) a grate that swung in and out. I had found a cage like box of rebar and thought, what would it be like to weld that on so it would swing in and out so you could sear very large (or several packers) of meat.

The process was you would load up the cage, shut the top and swing the whole thing in and close the door.

The apparatus broke off (a log hit it and broke the hinge plumb off) but I ended up not liking the process of searing the meat in the firebox then pulling it off and placing it in the smoker due to not getting a smoke ring.... ever.

It sure would set a rub though.

 

[Bludawg]

That is known as the SmokieOkie Method makes a fine brisket.

 

[Pitmaster T]

This should be in a thread called Brisket:Tortured like an Infidel.

 

[HossIsBoss]

Cooking Brisket at higher than 225 is the STUPIDEST **** I ever heard. Unless you want shoe leather.

Its called "Low and slow" for a reason.


Also, the PBC is nothing but an smaller UDS.

But I love shoe leather especially with some BBQ sauce. :heh: