BlackHawk Brisket Version 1.0 - The Details
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06-18-2012, 08:41 PM
somebody shut me the fark up.
Join Date: 01-26-10
Originally Posted by
Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?
Brisket is a big cut of meat that takes a long time to come up to temp. Plus, I use indirect heat.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
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