Originally Posted by tish
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!
Bacon should be capitalized as a pronoun for pork!
Lang 84 Deluxe Kitchen known as "The Glamazon"
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