Bill, I have purchased somes flats to practice on. I know you said you measure the temp of the point on the Brisket at 205, When you measure that temp of the point, Do you know what the temp of the flat is or any idea what to shoot for. I have some new rubs to practice with, so I did not want to buy hole briskets to practice with till I found a flavor I like. Hope everything is well on your end. I haven’t seen you name on any of the score result sheets. I want be competiting till Thomaston so I got some time to practice. Thanks agian for your help.
AT WHAT TEMP DO YOU THINK RIBS AND BRISKET IS DONE.
I SMOKE AT THE 225-240 RANGE USING WOOD AS THE FUEL.
CONGRATS ON YOUR WIN