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Warning: I smoked a whole brisket at 225 for 18 hours and it came out dry
I always thought low and slow was the only way, but this one turned into jerky. Has anyone in Texas had better luck with a hotter, faster cook?
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oliviahenderson17d agoTop Commenter
Wait... 18 hours? That's a crazy long time, even for a brisket.
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emery87917d ago
Yeah 18 hours is a marathon! What temp were they running at? If it was super low, like 200 degrees, I guess I could see it. But even then that feels extreme. Was it a massive packer cut or something?
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