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Old 08-14-2005, 12:59 AM   #1
Found some matches.
Join Date: 08-27-04
Default Temp measure at the point or the flat?

Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at?


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