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Old 07-26-2013, 10:53 PM   #4
KaiserKrebs
Got Wood.
 
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Join Date: 01-30-13
Location: Oxnard, California
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Quote:
Originally Posted by QansasjayhawQ View Post
Wow. That looks awesome!

I see that you wrapped. Did you wrap anything in there with the meat? Or was it just the meat?
I wrapped at the four hour mark, spritzed the brisket with 50/50 Worcestershire sauce and water mix. Right before I foiled, I'm pretty sure it hit the stall, stayed at 170 IT for a very long time. After the foil climbed to 173 right away.
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