A New Competition BBQ strategy...

[RJ]

Originally Posted by cdcox

Okay, I'm doing a brisket today and experimenting a bit with this strategy.

I have about an 8 lb brisket, before I trimmed the fat off (normally leave it on). I gave it a good overnight coating of rub.

Started the fire at 8 AM (Eastern). Brisket went on around 9:00. I've been keeping the temp around 290 - 310 at grill level. Heavy on the smoke.

Will foil it soon, once the temp of the meat gets to 150 or so. I'll take it to 195 rather slowly then let it sit for an hour or two.

cd, how much, if any, fat did you leave?

What type of wood are you using?