Duwop wrote:
> Jack Curry wrote:
>
>> And a good thought at that, Dave. On the other hand, Big Jim's
>> proven high-temp Q technique seems to have altered our long-standing
>> techniques, too.
>
> I'd like that technique to be test driven by a few more people over a
> longer period myself. At any rate I still have reservations, most
> everything of what I've seen in support of that technique is from
> those who have eaten it, not done it. I think it's a might touchier
> to do than expected with inherent problems not fully explored. Is it
> usable in any type of cooker and cut of meat, rubs, etc. etc.

Last week I did two butts at 300 or maybe higher, by accident. They were
perfect.

Jack Curry