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Smoked a brisket at 225 for 14 hours, my neighbor said it tasted like roast beef. Who's wrong here?
I always thought low and slow was the only way to go, so I did a 14 pounder overnight at 225 in my offset, but it came out tender without that classic smoke ring bark everyone raves about. My neighbor swears hot and fast at 300 plus is the real deal, and honestly now I'm questioning everything, has anyone else hit this wall where a long cook gave you a totally different result than the pitmasters online preach?
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martin.vera25d ago
Did you wrap it or leave it naked the whole time? Been there man, long cooks can still come out blah if the fire runs dirty or the meat gets too much airflow.
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