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Unread 07-06-2013, 02:43 PM   #13
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Join Date: 11-26-10
Location: silver lake, nh
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I wouldn't assume that it will be done too early.
you may need 200 to be tender and it may take several more hours
( in my very very limited experience ).

Brothers, correct me if i'm wrong.
i'm only talkin' to ease this man's pain.

also...I was advised yesterday by a brethren that you can put that brisket in the cooler ( when it's done) and, if properly insulated, it can wait there for several hours till dinner time...when it will come out still hot and juicy.

good luck.
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