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Unread 08-04-2011, 02:23 PM   #4
Knows what a fatty is.
Join Date: 06-03-10
Location: St. Peters, Mo
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IMHO the best thing I did was learn to cook to internal temperature and not by time, I do brisket to 190 internal and then start probing with the thermapen when it slides in like the meat was soft butter it's done, or you could come to STL and go to Pappy's.
...Pete.... Weber OTG,, Small BGE ,Large BGE, Poly sonic RED Thermapen
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