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Unread 12-22-2012, 07:11 PM   #32
BBQ Bandit
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Quote:
Originally Posted by tish View Post
He pulled it at 200*, nice bark, probe tender, and it's wrapped up in towels in the cooler as I write this. Has about another two hours to go in the cooler. By the way, all but polished off the amazing brisket you brought us for dinner tonight. That boy is a brisket eating machine! We'll let you know how Michael's comes out.
Sounds like a successful cook - congrats on nailing it on your first time.
It took me a few years - LOL!
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Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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