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Unread 07-12-2011, 11:47 PM   #193
osx-addict
On the road to being a farker
 
Join Date: 07-09-08
Location: Torrance, CA
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I followed these directions as well (this was only my 3rd or 4th brisket -- the rest were crap) -- and it came out AWESOME!

I was able to get the point out after 13 hours -- the flat was still not done -- I took it out after almost another 2 hours -- it wasn't 100% done but about 90% and good enuf for me! The meat was awesome to say the least!

Unfortunately the point was not turned into bits this time as I was STARVING after having eaten only cheese pieces all day and waiting for the meat!

Yum!!
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