View Single Post
Unread 02-22-2011, 03:01 PM   #6
HOG WILD BBQ
Full Fledged Farker
 
HOG WILD BBQ's Avatar
 
Join Date: 01-31-11
Location: thomaston ga.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Some information would help. what type of cooker, what grade of brisket, what kind of fuel, what kind of temperatures, what is your process for preparation... If you provide that information, the help you get will be much better.

Fell all to pieces certainly sounds like overdone, dry is a lot tougher as that could be either.
here is my cooker, packer brisket 8 to 10 lbs., hickory and charcoal, 200 to 225 degrees.
Attached Images
File Type: jpg 0218111421.jpg (81.6 KB, 209 views)
HOG WILD BBQ is offline   Reply With Quote