Half Time Cooking Process for Brisket

Discussion in 'Beef' started by pescadero, Aug 19, 2007.

  1. pescadero

    pescadero Smoking Fanatic OTBS Member

    Have been reading various posts regarding the Half Time Process. Everyone seems to agree on the basic process. What I haven't been able to find is advice on type of wood and how long you actually smoke the Brisket, and when you quit smoking and just continue to cook it.

    I know there will be lots of different opinions on this, and that is exactly what I want to hear. I would sure like to hear what some of you do and your thoughts behind your choices.

    Thanks in advance.


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