Quote:
Originally Posted by BluesDaddy
From what I've read, lots of people have had success with their first brisket and then found it difficult to repeat.
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That's because every brisket is different. I have cooked two briskets on the same grate, same seasoning, same temp, same size and same trim. At 8 hours, one was 190, the other was 165. It's done when it's done and you have to learn what done feels like.
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Wait! Bigmista wrote a cookbook?
Exodus 29:18
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
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