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Re: Brisket - How long per lb?

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Posted by Bob on July 05, 2011 at 13:36:11:

In Reply to: Re: Brisket - How long per lb? posted by Steve in Denver on July 04, 2011 at 02:30:54:

Hi..don't do the hot and fast unless you don't have the time otherwise. I once cooked 2x low and slow 225*-250* piggybacked with one on top (space limitations on smoker) done hot and fast ~ 325*. Pulled the hot and fast one at 195*/205* (I pre-separate the flat and point, start the point 2x hours earlier than the flat to try to get them at the finish line the same time) Tested the 'hot and fast' with my wife who is honest and very critical. First reaction 'what did you do to this?' It was a bit chewy, rubbery (she called it 'roast beefy')
and quite different and less flavourful/smoky than the low and slow method. Not in a hurry to do that again....

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