Thread: brisket temps
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Old 10-13-2009, 01:24 PM   #15
Ninesixteen
Got Wood.
 
Join Date: 11-23-08
Location: Macomb Twp, Michigan
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Ok I have a question. What do you do if parts of the brisket are done and other parts aren't(according to the probe test)? How do you prevent the parts that are done from over cooking and drying out while waiting for the other parts of the brisket to cook as well?


(Sorry, I'm still a newb)
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