Originally Posted by Smokey Al Gold
Nice job Bigmista! That was super fast at 3.5 hrs. Looks tasty to me! It's good to know I can ramp up the heat more than I do already to get one done faster. Do you think coolering longer would have made for a more tender product? Did you foil at 160 or just cook it unfoiled to 200?
I cooked it unfoiled the whole way. Maybe I will try foiling it at 160 in another edition of The Brisket Chronicles.
Wait! Bigmista wrote a cookbook?
Then burn the entire ram on the altar. It is a burnt offering
to the LORD, a pleasing aroma, a food offering presented to the LORD.
God loves BBQ!
Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.