How do they do it???

My guess is he's wondering (so do I) how they get done at 250 in such short time and without foiling.

Smoke and mirrors.

They fib

was in Franklin's the other day and every magazine article on the wall has him quoting a different way of doing brisket. 320 for 8 hours, 225 for 18 hours, I come in a 1am every day...I come in at 3:30 every day.....salt and pepper only....secret coffee rub...... wrap.......no wrap- it's hilarious. no way these guys are going to tell you how they do it. I can tell you though that if you are cooking brisket in 30 minutes a lb like these guys say, they are cooking around 300 and wrapping though the stall.

You'll learn a lot more from those shows by looking rather than listening

caliking said:

The meat is parboiled. )

) but believable