Yeah, but I'd imagine that is easier to get world class results despite doing

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Feb 7, 2016
10:40:29am

srey All-American

Yeah, but I'd imagine that is easier to get world class results despite doing

a hot cook when you are using $200 cuts of wagyu.

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srey

New username: OneUpper
Bio page: srey
Joined: Feb 1, 2007
Last login: Dec 28, 2016
Total posts: 0 (0 FO)

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Messages

Author

Time

Briskets are in the smoker

BigYfan

2/7/16 9:46am

Don't briskets take like 14 to 16 hours to smoke?

beauso79

2/7/16 9:49am

Quickskets

2/7/16 9:52am

Depends on size, fat amount, etc. you can do it just fine in 8 hours

Hoax

2/7/16 9:52am

They'll be fine (meant for the post below op)

BigYfan

2/7/16 9:56am

You can get the same results using a hot cook at 290-300 and wrapping through

srey

2/7/16 10:03am

takes about 7-8 hours

srey

2/7/16 10:04am

I don't like to speed up the plateau/stall since that's when the magic happens.

bbqoug

2/7/16 10:10am

I've done both quite a bit, and I honestly can't tell much of a difference.

srey

2/7/16 10:21am

Fair enough. I'm comparing results from competition cooks w/ both methods.

bbqoug

2/7/16 10:33am

Yeah, but I'd imagine that is easier to get world class results despite doing

srey

2/7/16 10:40am

You gonna turbo that shoulder??

crm48

2/7/16 10:14am

Finishing it in the smoker

BigYfan

2/7/16 10:21am

That's backwards, ain't it?

molodyets

2/7/16 11:52am

My ribs are going on in 30 minutes

HuskerCoug

2/7/16 10:27am

Got left over brisket from last week, just made a brisket chili.

idacoug

2/7/16 10:54am

Sounds delicious.

bbqoug

2/7/16 11:51am

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