Quote:
Originally Posted by SF_BHT
They recomend with the Orion to do it at 205-210 and 2hrs and 30min I found it comes out dry and tough. I honestly like to do it at 180 for 5 hrs but then it just falls apart......
|
I've never heard of cooking a brisket for only 2 1/2 hours....... never. Stick with the long slow method for brisket.
If you're cooking time is too long than you need to find the sweet spot concerning time, heat and weight. That's called BBQing and the job description of a real pit master. If BBQ was easy everyone would be doing it.
There's also braising if BBQing or grilling is too difficult.
Myron Mixon is a world class BBQ master. He likes to cook hotter and faster than most BBQ masters and he keeps winning......
http://www.thedailymeal.com/perfect-brisket
Get his book.......
http://www.jacksoldsouth.com/book