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Unread 01-14-2013, 07:57 PM   #23
Fo Sizzle My Nizzle
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Originally Posted by mawil1013 View Post
I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil.

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So if I use your method and it isn't perfect, you'll cover the cost of my cook? Sweet! I'll send you a bill...soon.
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