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Old 09-13-2012, 08:49 AM   #9
On the road to being a farker
TurboDog's Avatar
Join Date: 05-26-11
Location: Kentwood LA

I thought I remembered reading somewhere that he cooked around those temps , but the way they were going on and on about how the smoke ring meant it was held at a low enough temperature for so long had me wondering. The brisket looks fantastic though , I sure wish I could get those results myself.
Mike Price
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