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Old 08-10-2004, 07:10 PM   #22
markbet
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Join Date: 06-22-04
Location: Wichita, KS.
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Now on BB's, I was told to smoke until the internal temp hits 160*, then foil it until internal temp hits 190* to 200*, then put it in the cooler for 3-4 hours. I do brisket the same way, is this still the preferred method? Or have I missed the plane once again.
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Mark-Wichita, KS.

- Traeger Lil Tex Grill

-Used to have a Bandera stick burner. (been put out to pasture)
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