Thread: HnF Brisky Help
View Single Post
Old 06-11-2013, 09:54 AM   #10
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Looks good to me, too. I always allow extra time. I prefer a two hour rest, but three or four hours won't hurt a thing.

BTW, dry brisket is usually undercooked. Overcooked brisket will fall apart when you try to slice it. When cooking H&F the temp when the meat is done is usually higher than at lower temps.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

*** BBQ Brethren Chicago Area Picnic is scheduled! Saturday, August 19th! Spread the word!!!


The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote