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Old 08-19-2013, 04:12 PM   #21
Babbling Farker

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Join Date: 01-01-11
Location: Southern NJ

Originally Posted by Bamabuzzard View Post
A buddy of mine posted on FB that he was smoking a brisket Saturday for their family cookout. It was a 12 lb packer. He said he smoked for 8 hrs at 180 degrees until internal temp was at 165, pulled, sliced then ate.
How in the world was the brisket edible? Or am I missing something?

He forgot the part where he put the slices in a crock pot with au jus for 8 hours....thus making them edible....
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
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