Thread: Brisket Temps
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Old 01-02-2013, 11:35 AM   #18
Knows what a fatty is.
mawil1013's Avatar
Join Date: 07-26-12
Location: Gastonia, NC

IMHO it seems those who use the flats sold for corned beef have dry issues. So only use packer cuts, leave almost all the fat on. I never foil , never cook direct over coals, always use a temp probe and always take off cooker at 192F, then I'll foil and let sit in a ice chest up to 12 hours.

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The Practical BBQ'r!
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