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Unread 03-13-2011, 02:45 PM   #1
BPDC
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Join Date: 06-27-10
Location: Belfair, WA
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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.

Suggestions?

Thanks
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