F.G. Whitfurrows wrote:

Dave Bugg wrote:

Dana Myers wrote:


Q can run a little higher in temperature than this
suggests, but at least the distinction is correct.

I agree. 180F is getting into the cold smoking range. I think of
temps for 'Q as being somewhere between 220 - 280.


The first time I was gonna cook a brisket I was lookin' for recipes and alot
of 'em called for cookin' the thing at temps around 180. I remember because
I got on here to ask all you fellas and was told to stuff those recipes and
cook it higher than that. I swear it was on the BBQ Porch website that I saw
those recipes.


I remember seeing low temps too for brisket and thinking too long to
spend cooking. Sure glad it is not an absolute cause at that, man a
brisket could take 30 hours

I don't know if I could even maintain a temp that low on the WSM, but then
again, I've never tried.


And you don't need to either.

Happy Q'en,
BBQ