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Old 02-08-2013, 03:13 PM   #28
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

I think the biggest single factor is when you pull it. I believe that brisket has a very narrow window between undercooked and overcooked. It takes a lot of experience and skill to know when it is done perfectly.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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