Originally Posted by jmoney7269
If you cook by feel, there is no such thing as a tough brisket. Master the art of the shishkabob stick and you got it. Internal Temp will only get you close. Leave a little fat on it also. Anytime you foil your gonna get that pot roasts finish, especially if you foil anytime before 180.
Foil dont = Pot Roast
Not knowing how to use it does.
MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch
22.5 Weber Kettle
Wine & Swine