Originally Posted by Bbq Bubba
I thought you might want to add some pictures of said properly cooked briskets...
Notice... for those of you who do not recognize... that stellar brisket representation of a 17 year old Jessica Alba (or Justin Beiber for the foil user) is none other than the same man who once said...
There is "NO reason to cook below 250." BBQ Bubba 3-5-2012.
He serves up about 2 tons of mouth watering brisket a week.
As mentioned before, for those that do scores of briskets, the ring set temp is not needed because the large meat masses slows down the whole cooking process anyway. The ring set intial temp is for those who to, less than maybe 5.... and even that depends on your gear. Simply put, if you are not getting a ring and care about it
simply slow down the first couple of hours, use sea salt and then crank it up.
I would put Bubbas brisket against the great Billy Bones from Michigan as well. Both admirable talents.