|T O P I C R E V I E W
||Posted - 10/04/2012 : 4:39:52 PM
Courtesy of the Virtual Weber Bullet site.
|4 L A T E S T R E P L I E S (Newest First)
||Posted - 02/02/2013 : 12:12:10 PM
High Heat is not the be all end all of Brisket cooks.
I can cook at 250* on my Backwoods and cook a whole packer in 6 hours. The style of cooker also has a lot to do with it as well.
Cooking a Brisket direct on a Big Drum Smoker clone, it may take 4-4.5 hours, starting fat down for 1.5 hours then flipping fat side up until I reach my internal target temp and foiling. With a drum the temps are constantly fluctuating from the fats dripping on the coals.
||Posted - 01/07/2013 : 12:49:57 AM
Rusty, you could just sit and drink until it is time to put on the meat at 3am, then pass out.
||Posted - 01/07/2013 : 12:26:04 AM
High heat cooking doesn't fit my cooking style. I like the put it on early, drink adult beverages, pass out, wake up at 7am, see that meat is perfect because you passed out and didn't have the chance to mess it up. The whole get up at 3am doesn't fit with this.
||Posted - 12/03/2012 : 2:31:03 PM