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Should I give you the hammer?
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cypertj wrote:It can be done just fine add long as you have the room in your pit. Keep the temp between 325-350. I let them roll fat cap down for about 4 hrs and then wrap with butcher paper. Back on the pit until they are probe tender. Could be anywhere between 5-6 hrs. After they probe tender I like to let them test for about another hour. I would go with 10lb'ers at the most, not any bigger.
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This is how i cook my briskets and they turn out great! But like he said, stay around that 10lb or less range.cypertj wrote:It can be done just fine add long as you have the room in your pit. Keep the temp between 325-350. I let them roll fat cap down for about 4 hrs and then wrap with butcher paper. Back on the pit until they are probe tender. Could be anywhere between 5-6 hrs. After they probe tender I like to let them test for about another hour. I would go with 10lb'ers at the most, not any bigger.
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