View Single Post
Old 03-18-2013, 03:44 PM   #5
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX

I thought it may have been wrapped too early but it was the brisket that had fat cap issues and I was trying to not let it dry out. I actually should have just foil that one and butcher papered the other one that came out good.
I wrapped at 160, but maybe should have gone a little higher?
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
GrillsGoneWild is offline   Reply With Quote