Pooper Brisket

[SmittyJonz]

Do I run my usual HotnFast 300*ish or try a 225* forever cook ?

 

[Hotch]

When do you want to eat!

 

[cowgirl]

275

 

[mike243]

My choices are limited, 200-225-250-300+ I would love to have a 275, ran a 22lb for 22 hours at 225, was danged and determined to see it through, I now run it low temp for several hours then hit 250. have a couple in the freezer but holding off awhile before I smoke another. I never plan to run anything for 22 hours even as easy as it is, worrying and watching multiple therms which thanks inkbird for the 6 probe unit. I'm not sure I could do 1 at 300 but lets see how yours works out and I will do 1 of mine in a couple months, now that it's easy to share pictures I will show them win or fail.

 

[Nuco59]

I still see some people advising that the "low and slow is the way to go" along with soaking wood chunks and preboiling ribs. If you want to do a "forever cook" AKA "warming it to death" then go for it. Might not be as bad as you remember- and if you have no specific time to have it on the table, then give it hell. Me? My thermometer only sees 225 twice...one the way UP - and after a cook on the way down.

 

[Big George's BBQ]

What did you decide Smitty

 

[smoke ninja]

With pellets I think lower is better. Maybe not 225 the whole cook but start a little low and kick up the heat after a bit. My pit boss had a hot spot under the center. Really messed up long hot and fast cooks. Started using a pan with rack to raise the food up. Really tho I don't like brisket and butts off the popper

 

[Twangzer Mike]

I'd go hot and fast ..... you want to win the race with the devil ...

 

[SmittyJonz]

Well my Late start dictates HotnFast

Cheater Cheater Brisket Eater

Pics from my phone say image too big....... ?

back to imgur.......

Adkins Western Style and 16 Mesh black pepper -

 

[jham0077]

I still see some people advising that the "low and slow is the way to go" along with soaking wood chunks and preboiling ribs. If you want to do a "forever cook" AKA "warming it to death" then go for it. Might not be as bad as you remember- and if you have no specific time to have it on the table, then give it hell. Me? My thermometer only sees 225 twice...one the way UP - and after a cook on the way down.

I laughed at the preboiling of the ribs. I'm at the in-laws right now and the FIL has actually done that.
But anyway, my UDS would hardly ever get under 300, so I guess I learned H&F on everything I did.

 

[SmittyJonz]

15 lbr - 7 hrs at 300*-320*ish, Resting Now, slice about 9 pm-ish

 

[16Adams]

Amen

 

[SmittyJonz]

Well this one tricked me - probed Nice but is slightly undercooked - probably needed 30-45 minutes more. Slightly dry and Not as tender as it should be. Was only 1 hr Rest......... Oh Well it'll eat........

.

 

[Big George's BBQ]

Bet it is still good Smitty. You can always make some chili

 

[SmokinAussie]

Time is money Smitty. So Hot and Fast is the way to go. A 4 hour rest in the cooler costs you nothing. But that's the charm.