On Oct 19, 5:46*am, wrote:
> tenderizer? *Also, they seem to be able to cook their brisket in 3-4
> hours? This seems to go against everything I've taken off of this
> group. Comment? Ideas??
>

Am NOT saying what I do is good, but, my briskets are usually done
pretty fast when I use wood, which is always, 4-6 hours usually. Have
never had anything go 12, that's for sure. A couple of pieces as long
as 8. Uusually do 4 packers cuts at a time, so the 2 furthest away
from the firebox might go a little long. Try and swap them out around
the 3 hour mark or so.

3 hours sounds too short for smoke to sink in, 4, maybe? They must be
cooking at around 350 or higher.

Used to be a guy here who was an expert at high temp BBQ.

On Oct 19, 6:30*am, tutall > wrote:
> On Oct 19, 5:46*am, wrote:
>
> > tenderizer? *Also, they seem to be able to cook their brisket in 3-4
> > hours? This seems to go against everything I've taken off of this
> > group. Comment? Ideas??
>
> Am NOT saying what I do is good, but, my briskets are usually done
> pretty fast when I use wood, which is always, 4-6 hours usually. Have
> never had anything go 12, that's for sure. A couple of pieces as long
> as 8. Uusually do 4 packers cuts at a time, so the 2 furthest away
> from the firebox might go a little long. Try and swap them out around
> the 3 hour mark or so.
>
> 3 hours sounds too short for smoke to sink in, 4, maybe? They must be
> cooking at around 350 or higher.
>
> Used to be a guy here who was an expert at high temp BBQ.

Big Jim.