Thread: Brisket temp
View Single Post
Old 09-07-2009, 04:02 PM   #6
somebody shut me the fark up.
Norcoredneck's Avatar
Join Date: 07-11-06
Location: Norco, Ca.

Originally Posted by Garth57 View Post
Where do you take the temp on brisket...flat, point? I know you stick probe in and when it's like butter it's ready. I'm not sure I can tell when "it's like butter", so looking at temp for comparison. After a few more briskets, I'll be trusting the probing method. Hope everyones having a good Labor Day! Cooking 10 lb brisket, 2 spatchlock chickens, bbq beans, fatty, potato salad and maybe having a few brewski's.

I'll be over when you call it done to let you know how you did.
Where is the photo's of your "alleged" cook? Using the pellet pooper?
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote