View Single Post
Unread 03-13-2011, 02:45 PM   #1
Found some matches.
Join Date: 06-27-10
Location: Belfair, WA
Downloads: 0
Uploads: 0
Default Brisket question please

First one of the year today.... and I've only done a few last year when I just got my Louisianna Country Smoker.

I Can't recall the exact process I had learned on here....

At what temp should I wrap it in tin foil and let it finish out to 200 or so ?

Should I wrap it?

I have not been able to really keep my flat moist at all.... feels like it's always too dry and needs bbq sauce just for the moisture contribution.


BPDC is offline   Reply With Quote