Originally Posted by jkirker
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."
Im sure 180 brisket is great if you never had one cooked to a tender juicy 195.
Not bashing you or your system, i was bashing the posted cook temps. Are those yours?
Are you from SMF or just using his info?
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013