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    Resting/Holding Brisket in Cooler (Trouble with dry flat)

    Hi everyone, Prepping for a competition in April and have done brisket twice in the last month. Usually cook at about 250F on my 22" WSM, wrap around 150F internal temp, then pull off around 203F. For competition, I have to cook the brisket overnight and rest in a cooler, but the past two...
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    Looking for the wisdom of Harry Soo

    Hey everyone, have my first KCBS competition coming up and heard there is a Pdf from Harry Soo showing how do do 4 meats on one 22.5" wsm. Anyone familiar with it or have any advice either way? Thanks

 

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