Originally Posted by bdadams84
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. :)
There ya go
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.