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Unread 07-04-2013, 07:56 PM   #4
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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The brisket tasted like pot roast because it was in Foil to long. you should have vented it for 30-40 min before going in the chambro,the same with your butts, Don't blame it on on a higher pit temp. You had carry over cooking going on in the chambro. Probe tender at 240 and probe tender at 275 is the same probe tender.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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