- Jan 12, 2015
- 3
- 10
I have been smoking meat for 30 years but feel like I have just learned how to do it right. My problem has been until the last year or so I have always kept my fire too hot and over cooked my meat. Sorry gents but I just can't spend 12-16 hours babysitting a brisket. I am going to try cooking at 300 instead of 225 and see how that works out. I am optimistic. Have really specialized in roasts, ribs, and pork loins which I can cook in 2-3 hours. Aaron Franklin has enlightened me. Consider watching his You Tube videos. houstonsmoker