View Single Post
Old 04-23-2004, 02:43 PM   #6
Got Wood.
Join Date: 03-14-04
Location: Wyoming


Smokin a nine pound brisket as we speak. It's been soakin in brine and apple juice for two days and is about half cooked or so now. It looks great. True story on the meat only accepting smoke until about 140 degrees. Learned it from a man who has won many awards on his smoked meat he sells at his butcher shop.

My reality check bounced
ringo is offline   Reply With Quote