View Single Post
Old 07-13-2013, 10:33 AM   #7
Knows what a fatty is.
Join Date: 07-12-12
Location: Knightdale, NC

Yeah...I know better. I usually use temp as a guideline. I foil around 165 and 170 which tends to be about half way through the cook. I start checking for doneness around 185-195. I paniced and made a rookie mistake. Oh well. Chit happens. We're still having brisket and crabs for dinner. :)
22.5" WSM & 22.5" Weber Kettle w/ rotisserie

“How did it get so late so soon? It's night before it's afternoon. December is here before it's June. My goodness how the time has flewn. How did it get so late so soon?” ~Dr. Seuss
bdadams84 is offline   Reply With Quote

Thanks from:--->