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Unread 01-05-2013, 09:58 PM   #15
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
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Originally Posted by Homebrewed Q View Post
It certainly looked good, but I've had good looking briskets come out "pot roasty" as well. Lately I've been smoking briskets in the 10-12lb range at 240 for about 12 hours, foil after it gets a mahogany color (about 4-6 hours with pecan or oak smoke), and cooler until about an hour before I'm ready to serve, I'll unwrap it and let it sit on my cutting board to tighten up before slicing. Had good results with that lately.............Oh, and GO TEXANS!! (sorry, had to get that in there, but its out of the frying pan and into the fire for us next week....)
The bengals were bad and so was my brisket.... Guess I'll have to buy another and cook it longer. And not cooler it for so long.

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