Originally Posted by Bamabuzzard
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....