I've been hesitant to pull the trigger and cook a full packer brisket on my RecTec. For some reason I always balk at the amount of time it would take. Anyway, while whiling away time cruising YouTube reviewing various grilling techniques I watched one on cooking a five hour packer: two hours at 400 and three at 325-350. I'm a dedicated backyard BBQ guy with no aspirations of achieving tournament quality stuff: my family and friends are always happy with what I make. Chicken, turkey, pork butt, ribs, etc have been done on my RecTec, Weber Kettle and Weber Genesis. Brisket is my last remaining territory to be explored.
Anyway, anyone out there used Fast and Hot for brisket? If it's 80% of the taste of Low and Slow I might just try it.
Anyway, anyone out there used Fast and Hot for brisket? If it's 80% of the taste of Low and Slow I might just try it.
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