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Unread 01-19-2013, 10:48 AM   #8
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Join Date: 08-10-12
Location: North Alabama
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Hmmmm, I cook whole packers on my KJ and couldnt be happier. It seems a 13 pounder or close to it is the perfect size. I cook at 240-250 or close to it, until the brisket probes tender. Then I wrap it in foil, put it in a cooler and let it rest an hour or two. Unwrap, seperate the point from the flat and slice. It has been perfect everytime.

I dont do burnt ends, so no suggestion there. Try again.
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