Thread: Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?
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Old 07-02-2017, 02:16 PM   #509
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by srvy View Post
wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.


My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed.

I'll take that trade off for brisket and burnt ends in >7 hours.
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