Originally Posted by Ron_L
There is plenty of good information right here on the Brethren about cooking briskets!
Bigabyte's tutorial inspired me to tackle brisket - and join this site - done 2 packers w/no thermometer & they turned out really good.
There's an unbelievable amount of info about cooking everything on this site & I'd encourage any lurkers to join up - you'll be glad you did!
50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!