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Old 11-17-2012, 10:08 PM   #8
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Thanks El Ropo...then the gasser will do great, cook it hot and fast to I.T 135-140f and let rest till it hits 140-145.
If it has skin on, prep the skin and dry it well so you get great crackling!
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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