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Old 10-04-2012, 10:48 AM   #5
On the road to being a farker
Join Date: 03-19-10
Location: Kansas

The last 2 times I've done brisket were the best I've ever made. I put them on at 9PM, wrapped it first thing in the AM (6 or 7) and put it in the cooler at 3 pm. That's with a pit temp of 225 - 250. It seems like that long cook does something to the flavor. They were awesome.

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