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Unread 12-23-2010, 09:51 AM   #62
High Q
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Join Date: 12-29-09
Location: Houston, Texas
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B-Funk,

When Jetton would simmer these briskets until "done", was that several hours? generally akin to when folks currently pull a brisket and foil it? I assume the post simmered cuts would be directly on the pit for a couple of hours getting mopped and finished and tender. I'm going to try and replicate the Jetton simmer on my UDS tomorrow. Now I need some cedar.
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