Thread: Brisket temp
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Unread 09-07-2009, 03:02 PM   #6
Norcoredneck
somebody shut me the fark up.
 
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Quote:
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?
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Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
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