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Old 02-13-2013, 06:57 PM   #4
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

I would add, especially with a smoker such as you described, there is no shame in baling after a couple of hours or so and bringing the brisket into the oven for cooking. There are some cookers that are just not good in bad weather.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
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