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In Reply to: Separating Flat from Point before BBQing Briskett posted by Doc Flier on July 02, 2014 at 16:38:29:
I've read about the fast and hot, although I'm thinking more moderate and moderately hot, instead of low and slow. I might give that a try.
And, I have two packers so I could always split one before and one after and just take each off when it's ready and then decide which I like better.
Not sure yet. But, the hotter and faster is probably a go.
Have a wonderful 4th and let's all bless the UNITED STATE OF AMERICA!!!
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