View Single Post
Old 10-31-2010, 10:45 AM   #12
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois

The dry part might not have been your technique maybe a just that brisket. Try a few more. I do like the temps you are using for the smoker but I don't use the internal temp for much anymore just the probe like butter feeling.
I also add liquid for the briskets nap(rest) Low sodium beef broth is what I add.

Looks good by the way!!
Certified "MOINK" ball maker.

Supporting Disabled Veterans. Link Removed. Diveheart .org

Large Big Green Egg - Fathers Day 2009
1_T_Scot is offline   Reply With Quote

Thanks from:--->