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Old 06-07-2012, 11:17 AM   #6
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

Thank you Guerry!

Originally Posted by daninnewjersey View Post
Great looking brisket. How big was it? How long did it take?
Thank you Dan! I didn't check the weight..came from my butcher. Smoked it at 275 for 14 hrs. Brought it to 185F IT.
I wrapped after removing from the drum and added beef stock while it rested.
I was sooooo hungry by that time I grabbed a fork and dove in.

lol Phu...Thanks!!

Thank you Razrbac!

Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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