- Aug 21, 2011
- 63
- 16
Hey guys and gals. I recently made a texas style brisket and it turned out phenomenal, i smoked it at 225 for about 13 hours on a 10 pound brisket and everyone was happy to say the least. This weekend we are getting together and my dad is smoking a pork shoulder and i said i would do the brisket. Now the first one took 13 hours at 10 lbs, i was wondering if i should step it up to 275 and cut some of the cook time. Will it make a difference? Will it be drier do to a faster cook? Has anyone really seen a difference in flavor or texture between these two? What temps are others using? I went fat cap down on the last one, should i try it up? Am i just being a paranoid patrick about it? LOL thanks everyone