To set the smoke ring. But honestly I was attempting to go hot and fast as opposed to low and slow. Next time I'll go 220ish for two hours and then ramp it up to 300 until the four hour mark. Then wrap in butcher paper and continue until the flat is probe tender.Rodcrafter wrote:
So I have a question, why did you speed it up or cracnk up the temp how ever you want to word it?
Jimmy Sean wrote:To set the smoke ring. But honestly I was attempting to go hot and fast as opposed to low and slow. Next time I'll go 220ish for two hours and then ramp it up to 300 until the four hour mark. Then wrap in butcher paper and continue until the flat is probe tender.Rodcrafter wrote:
So I have a question, why did you speed it up or cracnk up the temp how ever you want to word it?
It must have been ok because most of the 12.6lbs brisket was gone the first night. Finished off the rest at lunch the next day.