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In Reply to: Smoking my Brisket - HELP PLEASE! posted by High Heel Mama on August 19, 2011 at 08:51:56:
I know this will probably not go over so well here, but under your circumstances I would cook at a temp of around 275* and then when each piece of meat gets to 165* wrap them in foil and let the fire temp rise to 350*. When each piece reaches 200* put them in a cooler till time to serve. If you start at 5 - 6 AM, you'll be in good shape...
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