Dr. Pepper packer (High temp)

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Puff said:
Rag said:
I did my second comp on hi heat and took a forth out of 79 teams at Dover. I'm sold on it and the butts love it.
I'm going to give them a try next. Any tips?
Awesome score Rag! Congrats!

cooker at 310* to 320*

I wrap the butts after 3 hours and take to 200*
I wrap brisket at 170* and take to 205*

Use rub and injections of choice.

Wiskey for the cook. 8)
 
Rag said:
Puff said:
Rag said:
I did my second comp on hi heat and took a forth out of 79 teams at Dover. I'm sold on it and the butts love it.
I'm going to give them a try next. Any tips?
Awesome score Rag! Congrats!

cooker at 310* to 320*

I wrap the butts after 3 hours and take to 200*
I wrap brisket at 170* and take to 205*

Use rub and injections of choice.

Wiskey for the cook. 8)
Thanks 8)
 
Don't guess I'm in the know on Hammonds. That a meat market or something maybe? Thanks.

bigwheel


aks801 said:
Man, that looks really good! After doing a couple of High Heat brisket cooks, I'm never goin' back.

Hey Bigwheel: they know their brisket down around Glenrose. Hammonds puts out a great product.
 
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