Thread: Dry Brisket
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Unread 08-23-2010, 06:43 PM   #5
PimpSmoke
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That's a long time to cook briskets that small. 10 pounders are small, trust me.

Hot and fast is the way to go with those, and don't be afraid to foil if you're a novice. Foil is your friend.

(EDIT) Oh yeah, fat down, and cook till the probe slides in and out easily. And the biggest rook mistake..SLICE AGAINST THE GRAIN!

If you do these things you're golden.
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
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