First smoke of the 2010 season!

Yesterday, I came home to my neighbor smoking a brisket. After talking to him, he told me he had the 10lb brisket on for apx. 4 hours and planned to eat in another hour. I was biting my lip. The poor bastard. It was probably the toughest piece of meat he's ever had!


Do you know what his pit temps were? 4-5 hours going the high temp rout is common.
 

Cast Iron Dutch Oven Cooking

Sinful Creations

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