View Single Post
Old 09-11-2010, 02:39 PM   #1
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
Default Please Help: Brisket

Ok folks I'll keep it brief. 5# brisket flat on the drum. I'm up against a time constraint due to kickoff at my brother's house in ONE HOUR. I've had it on for about 5 hours, the last flat this size was overdone at about 6.5 hours. I know every brisket is a little different. How much is my overall product going to suffer is I pull this thing off the smoker, cooler it, and finish at his house in the oven? Thanks in advance.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote