Originally Posted by Bbq Bubba
This is a terrible chart for finished temps!
It tells me I can cook a 12 lb brisket in 6 hours?
160 for meat loaf?
167 for thighs & turkey?
At 180 you can certainly slice brisket but it won't be edible?
Dude... For a 12 pounder it suggested, 18 - where'd you get 6... ?
Hey man... I did a 180˚ finish temp brisket two weeks ago and it was off the hook...
How do you do it? Share some wisdom.... We're all here to learn, share and help the community - I think - more than we are to bash right?
It's Saturday - show the brothers some love.
Wise man once said, "Don't tell me that I'm doing it wrong - suggest as to how I might do it better."