Quote Originally Posted by HD MM View Post
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.