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Old 04-16-2012, 06:03 PM   #15
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Join Date: 02-26-12
Location: central Texas

Originally Posted by michiana mark View Post
No need to rush a brisket along, let him hang out in the smoke as long as he needs to.
In other words, it's done when it's done. No words are more true when it comes to brisket. Each cut has its own peculiarities which just has to be dealt with. When you can slide a probe into it like a hot knife going into butter, it's done. Check the temp BUT don't rely on it.
Jesus is my Lord! ... an old 55 gallon horizontal smoker, a gas grill & a CharBroil Big Easy
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