Thread: tough brisket
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Unread 06-01-2004, 09:56 AM   #10
Stucue74
On the road to being a farker
 
Join Date: 12-22-03
Location: OKC, OK
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Quote:
Originally Posted by parrothead
Biggest rule, measure internal temp and do not pay attention to the clock.

Absolutely, I did a 10 #er on Friday and after about 12 hours couldn't really get the temp past 184. Had so much food I didn't even get to the brisket until yesterday. I took it, set the oven at 200 and left it there for 4 hours. Turned out about perfect.

Briskets are a little like women, you think you've got 'em figured out, then you'd swear you've never met them.
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