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Unread 07-16-2010, 09:18 AM   #38
On the road to being a farker
Join Date: 07-02-10
Location: Palos Verdes, California
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Originally Posted by kickassbbq View Post
It's all about the internal temp of the meat.
Like said above, "It's done when it's done!"
At what temp do you usually pull your brisket?
22" WSM X 2, Kingsford Side Smoker, Webber Kettle, La Caja China
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